Beef Stew with Vegetables & Mushroom

Slow cooker beef stew with vegetables and mushrooms is the recipe to pull out when you want dinner to take care of itself. Cubed beef gets dredged in seasoned flour, layered with carrots, celery, onion, new potatoes, and mushrooms, then bathed in a savory mix of beef stock, dry red wine, and a hint of brown sugar.

The flour coating on the beef is the move that builds body. As the stew cooks low and slow, the flour slowly dissolves into the broth and starts the thickening process from the inside out. The flour slurry added at the end finishes the job, taking the broth from soupy to properly stew-thick.

A splash of red wine isn’t optional. The acid breaks down the meat fibers as they cook for those long hours, and the wine’s tannins add depth that water or extra broth can’t touch. Use a wine you’d actually drink, the alcohol cooks off but the flavor stays.

The Kitchen Bouquet adds that deep mahogany color professional kitchens cheat for, and a touch of caramelly umami. If you skip it, the stew tastes great but looks paler.

Pro Tips

• Brown the beef cubes in a hot skillet before adding to the slow cooker, this extra step builds tremendous depth of flavor.
• New potatoes hold their shape over long cooking, russets dissolve into the broth.
• The flour slurry is critical, mix it cold with water until completely smooth before adding, lumps won’t disappear.
• Stew always tastes better the next day, the flavors meld overnight in the fridge.

Variations

• Add a tablespoon of tomato paste and a sprig of fresh rosemary for a more Mediterranean profile.
• Stir in a cup of frozen peas in the last 10 minutes for color and sweetness.
• Swap red wine for dark beer or stout for a heartier, more rustic stew.