This slow cooker 9-ingredient beef and mushroom gravy stew is one of those set-it-and-forget-it dinners that feels way fancier than the effort it takes. It’s inspired by the kind of creamy, savory gravies my Midwest grandma used to pour over everything from pot roast to mashed potatoes, but streamlined for a busy weeknight. Everything starts with one simple savory mixture that you stir together right in the slow cooker—no searing, no extra pans—then you walk away and let it do its thing. You end up with tender beef, earthy mushrooms, and a rich, cozy gravy that tastes like you’ve been hovering over the stove all afternoon, even if you’ve actually been on back-to-back Zoom calls.
This beef and mushroom gravy stew is made for something starchy and comforting underneath. I love ladling it over fluffy mashed potatoes or egg noodles so all that savory gravy has somewhere to soak in. Steamed green beans, roasted carrots, or a simple side salad help balance the richness. If you’re keeping it extra low-effort, grab a crusty loaf of bread or dinner rolls to mop up the sauce. Leftovers are great tucked into baked potatoes or served over rice for an easy next-day lunch.
Slow Cooker 9-Ingredient Beef & Mushroom Gravy Stew
Servings: 6 servings
Ingredients
2 pounds beef stew meat, cut into 1- to 1½-inch chunks
16 ounces cremini or button mushrooms, sliced
1 medium yellow onion, thinly sliced
2 cups low-sodium beef broth
1 (10.5-ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme (or Italian seasoning)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
Directions
Add the sliced mushrooms and sliced onion to the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer
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