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 StewServings: 6 servings
Ingredients2 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
DirectionsAdd the sliced mushrooms and sliced onion to the bottom of a 5- to 6-quart slow cooker, spreading them out in an even layer.
Place the beef stew meat on top of the vegetables in the slow cooker.
In a medium bowl, make the savory mixture: whisk together the beef broth, condensed cream of mushroom soup, Worcestershire sauce, dried thyme, salt, and black pepper until mostly smooth and well combined.
Pour this 1 savory mixture evenly over the beef, mushrooms, and onions in the slow cooker. Using a wooden spoon or spatula, gently stir everything together right in the slow cooker until the meat and vegetables are well coated in the gravy mixture. This is your quick “hands-on” moment—the mixture should look creamy and a bit soupy at this stage.
Cover the slow cooker with the lid and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the mushrooms have cooked down into the gravy.
Once cooked, give the stew a good stir to recombine the gravy and vegetables. Taste and adjust seasoning with a little more salt and pepper if needed.
Serve the beef and mushroom gravy stew hot over mashed potatoes, egg noodles, or rice, spooning extra gravy over the top.
Variations & TipsFor a creamier stew, stir in 1/4 to 1/2 cup sour cream or plain Greek yogurt at the very end of cooking, off the heat, for a stroganoff-style twist. If you want more veggies, add 2–3 chopped carrots or a handful of frozen peas during the last 30 minutes of cooking. To keep things dairy-free, swap the condensed cream of mushroom soup for a dairy-free cream of mushroom alternative or a thick homemade mushroom-onion gravy. For extra flavor, you can quickly brown the beef in a skillet before adding it to the slow cooker, but it’s totally optional for busy nights. If you’d like a thicker gravy, remove the lid during the last 20–30 minutes on HIGH, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until thickened. This recipe also freezes well—cool completely, portion into containers, and freeze for up to 3 months for an easy heat-and-eat dinner.
