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

Serving: Serve this stew with a side of warm crusty bread, or over mashed potatoes or rice for a more filling meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. This stew also freezes well for up to 3 months.
Variants

Add Greens: For a pop of color and added nutrition, stir in some spinach or kale during the last 30 minutes of cooking.
Different Mushrooms: Use a mix of wild mushrooms, such as shiitake, cremini, and portobello, for a deeper flavor.
Spicy Kick: Add a chopped jalapeño or red pepper flakes to spice things up.
Gluten-Free Option: Use gluten-free broth and thickening agents like arrowroot powder instead of cornstarch.
FAQ
Q: Can I use other cuts of beef?
A: Yes, chuck roast or brisket are great alternatives. Just cut them into cubes and follow the same instructions.

Q: Can I make this stew without wine?
A: Absolutely! You can use additional beef broth or even a splash of balsamic vinegar for depth of flavor.

Q: Can I prep this stew ahead of time?
A: Yes! You can chop the ingredients and store them in the fridge for up to a day before cooking. Simply add them to the slow cooker when you’re ready to cook.

This Slow Cooker Beef and Mushroom Stew is the ultimate cozy meal, full of rich flavors and tender meat. Perfect for a chilly day or whenever you crave something hearty and delicious!