Description
A comforting and hearty slow cooker dish featuring tender beef steak bites cooked with mushrooms, garlic, onions, and a savory broth. Minimal prep, big flavor—perfect for a cozy meal over mashed potatoes, rice, or noodles.
Ingredients
- 2 pounds stew beef
- 8 ounces white mushrooms
- ⅓ cup white onion, chopped
- 6 tablespoons butter, sliced
- 3 cloves garlic, minced
- ¾ cup beef broth
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Sear the stew beef in a large skillet over medium-high heat until browned on the outside, but not cooked through.
- Transfer the beef to the basin of a 6‑quart slow cooker. Add mushrooms, chopped onion, butter slices, minced garlic, beef broth, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 4–6 hours, until the beef is fork‑tender.
- Optional: Use a slotted spoon to transfer beef and mushrooms to a skillet for browning. Thicken sauce with a cornstarch slurry if desired.
- Serve warm over mashed potatoes, noodles, or rice.
Notes
- Adjust cook time based on your slow cooker—some may need closer to 6 hours.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Use a cornstarch slurry to thicken the sauce or reduce it on the stove for a gravy-like consistency.
- Optional vegetables like carrots or potatoes can be added but may require longer cook time.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
