Slow Cooked Beef with Mushrooms Recipe
This Slow Cooked Beef with Mushrooms is a hearty and flavorful dish perfect for cozy dinners or family gatherings. Tender beef chunks are slow-cooked with savory mushrooms, aromatic garlic, and thyme in a rich dark ale sauce. The slow cooking process ensures melt-in-your-mouth texture and deep, robust flavors. Serve it over noodles, rice, or mashed potatoes for a satisfying meal. It’s an easy, comforting recipe that’s sure to impress!
Ingredients:
2 lbs stewing beef (chuck, short ribs, or brisket, cubed)
Salt and freshly ground black pepper (to taste)
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
16 oz baby Portabella mushrooms (sliced or left whole if small)
1 cup dark ale
3 sprigs fresh thyme
1 tablespoon all-purpose flour
¼ cup cold water
A handful of fresh parsley, chopped
Instructions:
1. Prep the Mushrooms: Place the mushrooms in a microwave-safe bowl. Cook on high for 3 minutes to release excess water, then strain and set aside.
2. Sear the Beef: Heat 2 tablespoons of oil in a large pan over medium-high heat. Brown the beef in batches on all sides, then transfer to a slow cooker.
3. Cook the Aromatics: In the same pan, heat a little more oil if needed. Sauté the onion until translucent, then add garlic and cook for another minute.
4. Combine Ingredients: Stir in the dark ale, mushrooms, and thyme. Bring the mixture to a gentle boil, then pour over the beef in the slow cooker. Season generously with salt and pepper.
5. Slow Cook: Cover and cook on low for 8–10 hours, allowing the beef to become melt-in-your-mouth tender.
6. Thicken the Sauce: In a small bowl, mix flour with cold water until smooth. Remove the slow cooker lid, stir in the flour mixture, and cook uncovered on high for 30 minutes to thicken the sauce.
7. Finish and Serve: Stir in the freshly chopped parsley. Serve this hearty dish over noodles, rice, or mashed potatoes for a comforting meal.
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