Slow Cooker Beef & Mushroom Stew

Ingredients

• 2 pounds boneless beef chuck, fully thawed, trimmed, and cut into 1 1/2-inch cubes
• 1 teaspoon fine salt, divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons neutral cooking oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 cups low-sodium beef stock, divided
• 1 pound Yukon Gold potatoes, cut into 1 1/2-inch pieces
• 12 ounces carrots, peeled and cut into 1-inch pieces
• 8 ounces cremini mushrooms, halved or quartered if large
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons chopped fresh parsley

Method

1. 01

   Use a 6-quart slow cooker. Pat the thawed beef dry and season with 1/2 teaspoon of the salt and all of the pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown half the beef for about 5 minutes, turning to color several sides, then transfer it to the cooker. Repeat with the remaining oil and beef.

2. 02

   Reduce the skillet heat to medium. Add the onion and cook for 4 minutes, stirring. Add the garlic and tomato paste and stir for 1 minute. Pour in 1 cup of the stock and scrape up the browned bits. Transfer this mixture and its liquid to the slow cooker.

3. 03

   Add the potatoes, carrots, mushrooms, Worcestershire sauce, thyme, bay leaves, remaining 2 cups of stock, and remaining 1/2 teaspoon salt. Stir gently. The vegetables and meat do not need to be fully submerged; follow the appliance's fill limits and keep the lid tightly fitted.

4. 04

   Cover and cook on LOW for 7–8 hours, until the potatoes and carrots are tender and the beef separates readily under a fork. Check several pieces rather than judging only the surface. If the beef is still firm, keep cooking with the lid on and check again in 30 minutes.

5. 05

   Whisk the cornstarch with the cold water until smooth. Stir it into the bubbling stew, turn the cooker to HIGH, cover, and cook for about 30 minutes, until the gravy lightly coats a spoon. Remove both bay leaves, stir in the parsley, and taste before adding more seasoning. The published timing allows 8 hours on LOW plus this thickening stage.

6. 06

   Divide into six portions. Cool any extra stew in shallow containers and refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Keep for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C), stirring so the center heats through; do not use the slow cooker to reheat chilled stew.