Slow Cooker Beef, Carrot & Mushroom Stew
2x the delicious portions!
- Soy
- Wheat
- Milk
This savory, soul-warming classic for a crowd takes just 15-minutes to prep while the slow cooker does the rest! You’ll combine beef, carrots, onions, and mushrooms with a quick homemade gravy, and simmer to tender perfection. Serve with buttery mashed potatoes and garnish with a sprinkle of parsley for a bright, herbaceous finish. *This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.*
Ingredients
12 ounce
Carrots
2 unit
Onion
4 ounce
Cremini Mushrooms
24 ounce
Potatoes
¼ ounce
Parsley
5 teaspoon
Red Wine Vinegar
1 tablespoon
Worcestershire Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
3 unit
Beef Stock Concentrate
1 unit
Tomato Paste
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1 teaspoon
Paprika
½ cup
Flour
(Contains: Wheat)
16 ounce
Beef for Braising
Not included in your delivery
6 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim, peel, and dice carrots into 1-inch pieces. Halve, peel, and dice onions into 1-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice potatoes into 1⁄2-inch pieces. • Roughly chop parsley. TIP: Place parsley in a small bowl, cover with plastic wrap, and store in the fridge until ready to use in Step 5.
• In a medium microwave-safe bowl (large bowl for 8 servings), whisk together vinegar, Worcestershire, soy sauce, stock concentrates, tomato paste, garlic powder, thyme, paprika, half the flour, and 11⁄4 cups water (all the flour and 21⁄2 cups water for 8) until everything is incorporated and mixture is mostly smooth (it’s OK if some lumps remain!). • Add 3 TBSP butter (6 TBSP for 8) to bowl. • Microwave for 90 seconds, then whisk for 10 seconds. Repeat microwaving and whisking twice, until butter has melted and gravy is thick enough to coat the back of a spoon. Whisk until mostly smooth, 30 seconds more.
• Place beef*, carrots, onions, and mushrooms in a 5- to 6-quart slow cooker; season generously with salt and pepper. Add gravy and stir until everything is evenly coated. • Cover and cook on high until beef is tender, 31⁄2 hours (4 hours for 8 servings).
• When stew has 20 minutes left, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 3⁄4 cup potato cooking liquid (1 1⁄2 cups for 8 servings), then drain.
• Return potatoes to pot along with 3 TBSP butter (6 TBSP for 8 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. • Add half the parsley and season generously with salt; stir to combine.
• Serve family style or divide mashed potatoes between bowls and top with stew. Garnish with remaining parsley.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory gravy, though some found it too tangy or vinegary; adjusting vinegar to taste can help balance flavors 🍲.
- Ease of prep: Customers appreciated the simple slow cooker preparation, with some noting it's perfect for busy days or cold weather.
- Suggestions: Consider browning the meat first for deeper flavor; some preferred adding potatoes to the stew instead of mashing separately.
- Leftovers: Several mentioned enjoying leftovers, with some noting the flavors improved over time.
- Portions: While many found it generous, some wanted more meat or vegetables for the "big batch" version.
Reviews from our home cooks
The Slow Cooker Beef, Carrot & Mushroom Stew is a must try!! What can I say-- it's a savory stew with the most delicious tangy gravy and tender beef and vegetables over mashed potatoes. It's so delicious and comforting. It's so easy to make in the crock pot too. Wow!! We loved it and will always order it when it becomes available!
If available, I will definitely order the slow cooker beef, carrot and mushroom stew again. The beef was so tender, the vegetables flavorful and the potatoes a perfect pairing with the stew. It took a bit of preparation, but it was not difficult. This was a 5 star meal. We loved it!
This Beef Stew was very good and tasty. The portions were generous and went very well with the side smashed potatoes. Since this dish comes with only 12 oz of carrots and a handfull of small potatoes, I did add from my own fridge more carrots and potatoes that I had in my pantry. I also added some of my own home made beef bone broth which enhanced its flavor. This meal is a "keeper"
This stew was delicious. I admit i did not use the mushrooms because we don't like them. The juice had a complex flavor, and I just had to dip bread in it. The meat was tender, although I did trim any fat off before I cooked it. I would highly recommend this dish.
The gravy tastes great, very easy to make in the slow cooker. I wonder if the meat would have more taste if it was seared before starting the slow cooking. Also wonder if it would work with the potatoes in the slow cooker mix rather than mashed separately. Make it a one-dish (slow cooker) meal -- or stay 2 dishes if meat is seared first.
Love this slow cooker stew with mashed potatoes. Very easy to make, delicious dish. Just wish it made more than 4 servings. May have to double order in the future.
Love this slow-cooker stew. Meat and vegetables were tender. Gravy was delicious but a bit too loose. Would prefer a thicker gravy.
This was amazing. I don't even like mushrooms! But this was one of the best stews. I did add 2 T. of sugar to offset the vinegar taste. Seemed to balance it perfectly. Also added garlic powder to the potatoes. Delicious! Please have this on the menu again.
Very delicious meal! The meat is very tender, and the veggies blended excellently with it. The only drawback was that I had to plan ahead to begin early enough to slow cook it. But the outcome was fantastic.
The stew is tasty, but it makes ZERO sense to send 2 onions for both 4 portions and 8 portions. We made the 4 portion meal and there were way too many onions - and we do love onions. But most of the soup was onion. You'd get multiple spoonfulls of just onion. Really don't get why you're supposed to use both whether you get 4 portions or 8. The ratio is totally off. Just send 1. What the heck. Also, just a note that after 3.5 hours on high, the carrots were still really crunchy.
