Wild Mushroom Beef Stew --
  • Total Recipe Time: HIGH 6-1/2 hours or LOW 9-1/2 hours
  • Makes 6 servings


  1. 2 pounds beef Stew Meat, cut into 1-inch pieces
  2. 1/4 cup all-purpose flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1/2 teaspoon dried thyme leaves, crushed
  6. 3/4 cup ready-to-serve beef broth
  7. 1/4 cup tomato paste
  8. 1/4 cup dry red wine
  9. 2 cloves garlic, minced
  10. 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
  11. 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
  12. 1 cup baby carrots
  13. Fresh parsley (optional)


  1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.
  2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
  3. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
Comments (4)
Usage Guidelines.


It was wonderful! I used high quality beef from the sirloin cap muscle to keep it lean but boost the beef flavor. I also used organic buttercream potatoes.


My family just loved this. We all thought it was the best beef stew we have had. I didn't add the potatoes (although that would be good, too), but served it over egg noodles. Nummy!


I modified this and we loved it! I thought I had mushrooms and potatoes on hand but didn't. The snow was too deep to get out so I improvised...used carrots and about a 1/3rd a head of califlower instead. -Everything else was the same as listed in the receipe. Can't wait to make this again and use all the ingredients. :) Great rich flavor. -Thanks!


I have made this recipe many times and alsways look forward to it. Great recipe for a wintery cold night. Full of flavor.