Slow-Cooked Beef and Mushroom Bites
Tender chunks of beef slowly cooked with mushrooms, garlic, and a rich savory sauce. It’s an easy comfort-food dinner that goes beautifully with mashed potatoes, rice, or crusty bread.
Ingredients
- 2 lb (900 g) beef chuck or stew meat, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons butter
- Fresh parsley, chopped
Instructions
- Season and brown the beef: Pat the beef dry and season with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and brown the beef in batches. Don’t overcrowd the pan.
- Sauté the aromatics: Add the onion and mushrooms to the same skillet. Cook for 4–5 minutes until the mushrooms begin to brown. Add the garlic and cook for another 30 seconds.
- Prepare the slow cooker: Transfer the beef, onion, and mushrooms to your slow cooker. Add beef broth, Worcestershire sauce, tomato paste, thyme, and smoked paprika. Stir to combine.
- Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fork-tender.
- Thicken the sauce: Mix the cornstarch with cold water to make a slurry. Stir it into the slow cooker during the final 20–30 minutes. Add the butter and stir until the sauce becomes glossy and slightly thickened.
- Finish: Taste and adjust the seasoning. Sprinkle with fresh parsley before serving.
Best way to serve it
These beef and mushroom bites are excellent over creamy mashed potatoes, buttered egg noodles, steamed rice, or polenta. Spoon plenty of the rich mushroom gravy over the top.
Tip: Browning the beef and mushrooms before slow cooking takes a few extra minutes but gives the finished dish considerably more flavor.
