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Slow Cooker Beef and Mushroom Stew

"It takes just 20 minutes to put this dish together - then you can enjoy your day, as the slow cooker does the work for you.  You'll come home to a tender and savory beef and mushroom stew."
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10 h 35 m servings 251 cals
Original recipe yields 6 servings


  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.
  2. Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.
  3. Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
  4. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.


  • *Or on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with a mixed green salad tossed with shredded carrots, chopped tomatoes, cucumbers and balsamic vinaigrette and crusty Italian bread. For dessert serve cranberry-apple crisp topped with vanilla ice cream.

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Read all reviews 29
  1. 39 Ratings

Most helpful positive review

I absolutely loved this recipe although I made several changes. Because I have small children I normally do not cook with wine, so I reduced the wine to 1/2 cup, and used 1/2 cup of beef broth ...

Most helpful critical review

This was missing something, we all agreed. I don't believe I'll make it again to try to figure out what it was though.

Most helpful
Most positive
Least positive

I absolutely loved this recipe although I made several changes. Because I have small children I normally do not cook with wine, so I reduced the wine to 1/2 cup, and used 1/2 cup of beef broth ...

I made this exactly according to recipe and it's great. I served it with mashed potatoes since there is quite a bit of gravy.

YUMMY! This was very very good. I did change a bunch of stuff tho, but it was still incredible. I didn't brown the meat because i figured it would become overcooked since it was going to cook fo...

This dish was delicious! I made it last week and loved it sooo much I'm making it again this week. This time I am going to add a few potatos in there too.

Yum... This recipe is a keeper!

Very tasty... but definitely needed salt! I ended up adding about 1/2 teaspoon of salt at the end because the broth was quite bland.

I make this recipe exactly as written with one exception: My hubby does not like cooked carrots, so I use red-skinned new potatoes (halved) instead. What a fabulous recipe! He absolutely LOVES t...

Very easy to put together and very tasty. My husband loved it.

Really good. We put over rice. We will double the recipe next time, and triple the sauce.