Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Beef Stew with Pleurotus Mushrooms Tips, FAQ & printable recipe

Name: Slow Cooker Beef Stew with Pleurotus Mushrooms
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: French-inspired
Ingredients: 1 1/2 lb beef cubes, cut into uniform pieces; 8 oz pleurotus mushrooms, torn into pieces; 2 tbsp veal stock powder; 1/2 cup dry red wine

By Clara Weller · Oct 10, 2026

A close-up of a slow cooker beef stew with tender beef cubes and pleurotus mushrooms in a rich red wine sauce.

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

To enhance the presentation, serve the stew immediately in wide, shallow bowls that retain heat well. This allows the aromas of the red wine and mushrooms to be more noticeable as the diner eats.

If you find the sauce is too thin at the end of the cooking process, you can carefully remove the solids and simmer the liquid in a saucepan over medium-high heat until it reaches your desired thickness.

The pleurotus mushrooms add a delicate texture that is different from traditional stew mushrooms. Because they are soft, they should be added as directed.

If you prefer a stronger mushroom flavor, you can briefly sauté them in a separate pan before adding them to the slow cooker, although this is not strictly necessary. This step can add a slightly roasted note to the final dish if you have the extra time to dedicate to it.

Variations

Root Vegetable Addition: Add chopped carrots and pearl onions at the start of the cooking process for extra texture and natural sweetness that pairs beautifully with the savory beef.
Herbed Finish: Stir in a tablespoon of fresh thyme or rosemary leaves during the final thirty minutes of cooking to introduce aromatic notes that brighten the overall profile.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in an airtight, freezer-safe container for up to 2 months.
Reheat: Reheat on the stovetop over medium heat until steaming hot throughout.

Store any leftover stew in an airtight container to maintain freshness. Ensure the stew cools down for at most 2 hours after cooking before placing it in the refrigerator. Proper storage prevents the growth of bacteria and keeps the flavors from being impacted by other items in your fridge. Always ensure the lid is sealed tightly to prevent any spills or the absorption of other food odors.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply follow the cooking instructions, allow the stew to cool completely within two hours, and store it in the refrigerator.

When you are ready to serve, reheat the stew gently on the stovetop or in the microwave until it is piping hot throughout. It can be made up to two days in advance for the best quality.

Serving ideas

For a complete meal, serve this beef stew alongside a side of crusty sourdough bread or over a bed of creamy mashed potatoes. The bread is perfect for mopping up the rich, wine-infused sauce, while the potatoes provide a neutral base that complements the intensity of the veal stock and beef. Consider adding a simple green salad with a light vinaigrette to balance the richness of the dish.

When plating, ensure each serving includes a generous portion of beef and plenty of the pleurotus mushrooms. If you have fresh herbs available, a light sprinkle of chopped flat-leaf parsley can add a touch of color and freshness to the final dish.

Ensure the plates are warm, as this helps maintain the serving temperature of the stew, making the experience more enjoyable and comforting for everyone at the table.

Frequently asked questions

Can this be made in a Dutch oven instead of a slow cooker?

Yes, it can be prepared in a Dutch oven. Brown the beef first, then add the remaining ingredients, cover tightly, and bake in a preheated oven at 300°F (150°C) for about 3 to 4 hours, or until the beef is very tender.

Is it necessary to sear the beef before slow cooking?

Searing is not required for this specific method, as the slow cooker will gently cook the beef through. However, searing can add a deeper color and an extra layer of roasted flavor to the meat if you prefer to take that extra step before adding it to the slow cooker.

Can another type of mushroom be used?

While pleurotus mushrooms provide a specific delicate texture, you can substitute them with cremini, portobello, or white button mushrooms. Simply clean and slice them to a similar size to ensure they cook evenly alongside the beef cubes.

Recipe card

Slow Cooker Beef Stew with Pleurotus Mushrooms

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

1 1/2 lb beef cubes, cut into uniform pieces
8 oz pleurotus mushrooms, torn into pieces
2 tbsp veal stock powder
1/2 cup dry red wine

Instructions

Place the beef cubes into the base of the slow cooker. Scatter the pleurotus mushrooms over the beef evenly. Sprinkle the veal stock powder over the contents, then pour the red wine over everything to begin the braising process.
Cover the slow cooker with its lid. Set the appliance to cook on the low setting for approximately six hours. Allow the flavors to meld and the connective tissues in the beef to break down slowly until the meat is fork-tender.
Check that the beef has reached an internal temperature of at least 145°F (63°C). Once finished, turn off the slow cooker and let the meat rest at least 3 minutes before serving on warm plates to ensure the juices redistribute properly throughout the meat fibers.

Contains: sulfites

Estimated nutrition per serving

Calories: 450
Protein: 35 g
Carbohydrates: 8 g
Fat: 28 g
Fiber: 1.5 g
Sugar: 2 g
Sodium: 650 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.