Slow Cooker: Beef, Leek & Mushroom Winter Stew with Yukon Gold Potatoes

A cozy, hands-off bowl of comfort: a quick-ramping slow-cooker stew with beef, leeks, carrots, and mushrooms in a savory broth. It tastes like you cooked all day—because you kind of did, but the slow cooker did the work.

Back to full list

Ingredients

Beef for Stew Boneless 12 oz, cut into 1-inch pieces $9.99 (1 lb)
Organic Leeks (bunch) 1 large leek, sliced (white and light green parts) $3.99 (1 lb)
Simple Truth Organic® Rainbow Baby Carrots 8 oz (about 2 cups) $2.49 (12 oz)
Kroger® Whole White Mushrooms 8 oz, quartered $2.39 (8 oz)
Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.29 (1 lb)
Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 2 cups $2.00 sale
Kroger® 99% Fat Free Beef Broth Can (14 oz) 1 can (or use more chicken broth) $0.89
Garlic (bulb) 2 cloves, minced $0.69 (1 ct)
Olive oil 1 tbsp
Tomato paste 1 tbsp (optional but great)
Dried thyme or rosemary 1/2 tsp
Bay leaf 1
Kosher salt & black pepper to taste
Cornstarch or flour 1 tbsp + 1 tbsp water (slurry), optional to thicken
Parsley 1–2 tbsp, chopped (optional) $1.29 (1 ct)

Instructions

Prep: Heat a skillet on the stove over medium-high heat. Pat 12 oz stew beef dry and season with 3/4 tsp kosher salt and black pepper.
Brown beef (stove): Add 1 tbsp olive oil to the hot skillet. Sear the 12 oz beef in a single layer 2–3 minutes per side until browned (work in batches if needed). Transfer to the slow cooker.
Prep leeks: Slice 1 large leek and rinse well to remove grit. Add leeks to the slow cooker.
Add vegetables: Add 8 oz baby carrots, 8 oz quartered mushrooms, and 12 oz Yukon Gold potatoes to the slow cooker along with 2 minced garlic cloves.
Build broth: Pour in 2 cups chicken broth plus 1 can (14 oz) beef broth. Stir in 1 tbsp tomato paste (optional), 1/2 tsp dried thyme (or rosemary), and 1 bay leaf.
Cook (slow cooker): Cover and cook on HIGH for 3 1/2–4 hours (or LOW for 7–8 hours) until beef is tender and potatoes are cooked through.
Adjust & thicken: Taste and add more salt/pepper if needed. For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and stir in; cook 10–15 minutes on HIGH until slightly thickened.
Finish: Remove bay leaf. Sprinkle with 1–2 tbsp chopped parsley (optional) and serve hot.

Health notes: ~650–800 kcal per serving depending on potato amount. High protein and veggie-forward; moderate sodium depending on broth. Trim visible fat and use low-sodium broth to keep it heart-healthier.

Drink pairing: Earthy mushrooms + beef stew want a medium-bodied red with good acidity. Try Washington Merlot (plush, not too tannic) or a WA Cabernet Franc for herbaceous lift. If you like bigger, a restrained Cabernet Sauvignon works too.

Careme