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Nothing beats coming home to the deep aromas of beef, mushrooms, and wine after a long day. This slow cooker stew is a robust make ahead dinner that gently simmers all day and rewards you with melt in your mouth meat and mushroom filled gravy. The prep is quick in the morning and by dinnertime everything is rich, savory, and ready to serve over your favorite base. It is a dish I reach for any time mushrooms are in season or when I want to spoil my family a little.
My family requests this meal on chilly weekends because everyone loves the tender beef and creamy sauce. It makes even a basic weeknight feel special.
Ingredients
- Stew meat: Cut into one inch pieces this ensures every bite is tender after slow cooking select quality beef with some marbling for best results
- Red wine: Brings depth and pairs beautifully with earthy mushrooms choose a wine you would drink not just cook with
- Onion soup mix: Adds instant flavor and balances the richness of the stew make sure to choose a brand with a good mix of herbs and dried onions
- Cream of mushroom soup: Creates a velvety base and amplifies the mushroom aroma go for a classic condensed variety for the thickest sauce
- Fresh mushrooms: Quartered these soak up the sauce while holding their shape pick firm mushrooms like cremini or white button with no soft spots
Instructions
- Prepare the Crock Pot:
- Line your crock pot with a liner or grease it generously using oil or cooking spray. This step makes for easy cleanup and prevents sticking during the long cook time.
- Mix and Layer Ingredients:
- Combine stew meat, red wine, onion soup mix, cream of mushroom soup, and fresh quartered mushrooms in a large bowl. Stir everything thoroughly to ensure beef is coated and flavors are evenly distributed. Spread the mixture into your prepared crock pot in an even layer for even cooking.
- Long Slow Cooking:
- Set the crock pot to low. Let the stew cook for at least ten hours up to thirteen hours for extra tenderness. Resist opening the lid to check as this releases steam and slows the process. The long simmer allows the beef to become incredibly tender and lets the flavors deepen.
- Serve and Enjoy:
- Spoon the saucy beef and mushrooms over a bowl of buttered egg noodles, fluffy rice, or a bed of mashed potatoes. Garnish with a sprinkle of fresh herbs if you like for a restaurant worthy presentation.
My absolute favorite ingredient here is the mushrooms they soak up all the wine and beef flavor and truly make the sauce. My son first declared he loved mushrooms after trying this dish on his birthday.
Storage Tips
Leftovers store beautifully in the fridge for up to three days. Keep the stew in an airtight container to maintain moisture. Reheat gently in a saucepan or microwave adding a splash of water if the sauce thickens too much.
Ingredient Substitutions
If you do not have red wine use cranberry juice for brightness without sacrificing depth. For the mushrooms you can swap in baby bella for white button and even use a mix. Any beef stew cut will work including chuck roast or sirloin cut into chunks.
Serving Suggestions
Pile the stew over mashed potatoes or buttered noodles for ultimate comfort. For a lighter meal serve it with a side of crusty bread and a crisp green salad. It also works well with steamed vegetables such as green beans or carrots.
Cultural and Historical Context
Slow cooked beef stews have been a staple in many cultures using affordable cuts and gentle heat to turn them into something special. This version leans into American comfort food traditions highlighting easy pantry shortcuts like soup mix and condensed soup.
Seasonal Adaptations
In the fall add a handful of diced carrots or parsnips for extra sweetness. In early spring stir in a few peas or tender greens at the end of cooking. Use wild mushrooms if you find them at the market for a more woodsy flavor.
This crock pot meal has become our go to when we host family dinners everyone loves how hands off it is and the leftovers taste even better the next day. Friends have called for the recipe after trying it because it is so simple yet feels fancy.
Common Recipe Questions
- → Can I use a different cut of beef?
Yes, but stew meat works best for tender results when slow cooked. Chuck roast, cut into cubes, is a great alternative.
- → What can I serve with this dish?
This beef and mushroom mix pairs well with noodles, rice, or mashed potatoes to soak up the savory sauce.
- → Is it possible to prepare this without wine?
Absolutely. Cranberry juice makes a flavorful substitute that still adds depth to the sauce.
- → Which mushrooms are recommended?
White mushrooms or baby bella both work well, especially when cut in larger pieces to hold texture.
- → How long should the meat cook?
At least 10 hours on low ensures the beef becomes fork-tender and the sauce develops full flavor.
- → Should the meat be thawed first?
Yes—ensure the beef is fully defrosted before cooking so it cooks evenly and within the suggested time.