Slow Cooker Beef and Mushroom Stew: Hearty and Flavorful Comfort Food

Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, ensuring each piece is seared on all sides. Transfer the beef to the slow cooker.
Sauté the Vegetables:

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for an additional 3-4 minutes, until the mushrooms release their moisture.
Add the Broth and Seasonings:

Pour the wine (if using) into the skillet to deglaze, scraping up any brown bits from the bottom. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Transfer the mixture to the slow cooker with the beef.
Add the Vegetables:

Add the carrots and potatoes to the slow cooker. Pour in the beef broth, ensuring all ingredients are covered. Season with salt and pepper.
Cook the Stew:

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Thicken the Stew (Optional):

If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew during the last 30 minutes of cooking, and let it thicken.
Serve:

Remove the bay leaf and taste for seasoning, adjusting salt and pepper if needed. Ladle the stew into bowls and serve hot with crusty bread or over mashed potatoes.
Serving and Storage Tips