Here’s a rich, comforting slow-cooked beef and mushroom dish—tender beef, deep savory sauce, perfect for serving with rice, mashed potatoes, or noodles.
🥩 Slow-Cooked Beef & Mushroom Stew
🛒 Ingredients
- 800g beef (chuck, brisket, or stewing beef), cut into chunks
- 2 tbsp oil
- 1 large onion, sliced
- 3–4 garlic cloves, minced
- 250g mushrooms (button or cremini), sliced
- 2 tbsp tomato paste
- 2 cups beef broth (or stock)
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce (optional but recommended)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme (or rosemary)
- 1–2 bay leaves
- 1 tbsp flour or cornstarch (optional for thickening)
👨🍳 Instructions
🔥 1. Brown the beef
- Heat oil in a pot or deep pan
- Sear beef pieces in batches until browned on all sides
- Remove and set aside
🧅 2. Build flavor base
- In the same pot, sauté onions until soft
- Add garlic and cook for 30 seconds
- Stir in tomato paste and cook 1–2 minutes (this deepens flavor)
🍄 3. Add mushrooms
- Add mushrooms and cook until they release moisture and slightly brown
🥘 4. Slow cook
- Return beef to pot
- Add broth, soy sauce, Worcestershire sauce, spices, and bay leaves
- Stir well
⏳ 5. Simmer gently
Choose method:
Stovetop:
- Cover and simmer on low heat for 2.5–3 hours
Oven (better flavor):
- Cover and bake at 160°C for 2.5–3 hours
Slow cooker:
- Low for 7–8 hours or high for 4–5 hours
🌿 6. Thicken sauce (optional)
- Mix flour or cornstarch with water
- Stir into stew and cook 5–10 minutes until thickened
🍽️ Serving ideas
- Creamy mashed potatoes 🥔
- Steamed rice 🍚
- Egg noodles 🍜
- Crusty bread 🥖
⭐ Tips for best results
- Use well-marbled beef for tenderness
- Don’t rush cooking—low and slow makes it melt-in-your-mouth
- Let it rest 10–15 minutes before serving for richer flavor
If you want, I can also make:
🔥 spicy version
🍷 red wine version (restaurant-style)
🥗 low-fat version
🍲 or Pakistani-style spiced beef stew variation
