Slow Cooker Beef and Mushroom Stew

Servings: 6 to 8

This slow-cooker beef and mushroom stew is loaded with organic grass-feed beef and tender mushrooms. Simmered in a thick gravy, this stew is best served over steamed brown rice or noodles.


  • ¼ cup whole-wheat flour
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 lbs. organic grass-fed beef sirloin, chopped into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 lbs. sweet potatoes, chopped
  • 8 ounces sliced mushrooms, assorted varieties
  • 1 large yellow onion, chopped
  • 1 cup sliced carrots
  • 1 cup beef broth or vegetable broth (low-sodium)
  • ¼ cup tomato paste
  • ¼ cup cooking sherry
  • 1 tablespoon minced garlic
  • 1 tablespoon cornstarch



  1. Combine the whole-wheat flour, oregano and thyme in a small bowl with a pinch each of salt and pepper.
  2. Place the beef in a zippered freezer bag and add the flour mixture – toss to coat.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the beef and cook for 2 to 3 minutes, stirring often, until browned.
  5. Spoon the beef into the slow cooker using a slotted spoon then add the sweet potatoes, mushrooms, carrots and onion.
  6. Whisk together the beef broth, tomato paste, cooking sherry and garlic in a small bowl.
  7. Pour the mixture into the slow cooker and stir gently to combine.
  8. Cover the slow cooker and cook on high heat for 5 to 6 hours or on low heat for 7 to 8 hours until the beef is cooked through and the vegetables tender.
  9. During the last 30 minutes of cooking, whisk together the cornstarch with ¼ cup of cooking liquid from the slow cooker.
  10. Stir the mixture back into the slow cooker and cook until thickened.
  11. Serve the stew hot with the gravy over steamed brown rice or whole-wheat noodles.


Nutritional Information:

300 calories per serving, 6g fat, 30g carbs, 34g protein, 4.5g fiber

Follow Us
Click Here to Leave a Comment Below 0 comments