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- 1 pound beef stew meat, cut into small, bite-sized cubes - 8 ounces cremini mushrooms, sliced thinly - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced into small pieces - 4 cups beef broth (preferably low-sodium) - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, if available) - Salt and pepper to taste - 1 cup heavy cream - 1 tablespoon fresh parsley, chopped finely (for garnish) - 2 tablespoons olive oil Gather these ingredients before you start cooking. The beef stew meat gives the soup a hearty base. Cremini mushrooms add a rich, earthy flavor. Fresh onion, garlic, and carrots bring sweetness and depth to the mix, making the soup vibrant. For the broth, low-sodium beef broth works best. It allows you to control the salt level. Worcestershire sauce and thyme add a punch of flavor, while salt and pepper enhance the taste. Heavy cream is optional, but it adds a nice creaminess. Fresh parsley not only garnishes but also adds a fresh flavor. Olive oil helps to cook the meat and veggies, enhancing their taste. Make sure to have everything ready to create a warm and inviting soup. To start, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Once the oil shimmers, add 1 pound of beef stew meat. Sear the beef cubes for about 5-7 minutes. Turn them until they get a rich brown crust. This step makes the beef tasty and adds depth to the soup. After browning, use a slotted spoon to transfer the beef to the slow cooker. Leave the excess oil in the pan; we will use it for the veggies. In the same pan, add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Sauté these for about 3 minutes until the onions turn translucent and fragrant. This step builds a solid base flavor for the soup. Next, add 8 ounces of sliced cremini mushrooms. Cook them for another 5 minutes. Stir until the mushrooms are slightly golden brown. This enhances their flavor before they join the beef in the slow cooker. Now, pour 4 cups of beef broth into the slow cooker. Add the sautéed onion, garlic, and mushrooms on top of the beef. Then, toss in 2 medium diced carrots, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and a pinch of salt and pepper. Stir the ingredients well to mix them. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. The beef will become tender, and the flavors will meld beautifully. About 30 minutes before serving, add 1 cup of heavy cream to the slow cooker. Stir gently to combine. Let it warm through for a rich and creamy finish. Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. This ensures each spoonful is perfectly balanced. To get the best soup, know the slow cooker settings. Use low for 6-8 hours or high for 3-4 hours. I prefer low for tender beef and deep flavor. Always check the meat. A meat thermometer helps. Aim for 190°F to ensure it's fork-tender. Browning the beef is key. Sear it in olive oil until golden brown. This step adds great flavor. Don't skip this! After cooking, taste the soup. Adjust the salt and pepper if it needs a boost. A little tweak can make a big difference. Serve your soup in deep bowls for a cozy feel. A sprinkle of fresh parsley adds color and freshness. Pair it with crusty bread for a complete meal. This makes your dish look inviting and taste even better! {{image_4}} You can switch out the beef stew meat for other meats. Try using boneless chicken thighs or pork. Both options give a different taste while still being tender. For mushrooms, cremini is my favorite. However, you can use shiitake or button mushrooms. Each type brings a unique flavor to the soup. If you want a vegetarian version, skip the meat. Use hearty vegetables like lentils or chickpeas instead. They add protein and texture. For cream, try plant-based options like coconut cream or cashew cream. These substitutes keep the soup rich and creamy. To boost flavor, add spices like smoked paprika or a dash of cayenne. Fresh herbs like rosemary or basil can make a big difference too. You can also mix in different vegetables. Consider adding peas, bell peppers, or spinach. Each adds color and nutrition to your soup. You can store creamy beef and mushroom soup in the fridge for up to 3 days. Keep it in a sealed container to maintain freshness. Glass or BPA-free plastic containers work well for this. Always let the soup cool to room temperature before sealing it up. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight for best results. The best way to reheat this soup is on the stove over low heat. Stir it often for even warming. If using a microwave, heat it in short bursts, stirring in between. To avoid cream separation, add a splash of milk or broth as you heat. This keeps the soup smooth and creamy. Yes, you can make this soup ahead of time. It tastes even better the next day! To prep, follow these steps: - Cook the soup as per the recipe. - Cool it down before storing. This helps avoid bacterial growth. - Place it in an airtight container. Store it in the fridge for up to 3 days. When you are ready to eat, simply reheat it on the stove. Use low heat to warm it up gently. Stir often to keep it creamy. If it’s too thick, add a little beef broth or water. Yes, you can make this soup gluten-free. Here are some options: - Beef broth: Make sure to use a gluten-free brand. Many brands offer low-sodium options. - Worcestershire sauce: Look for gluten-free versions. Some brands are naturally gluten-free. - Thickening agent: If you want a thicker soup, use cornstarch mixed with water instead of flour. These changes keep the soup tasty while making it gluten-free. This soup pairs well with many sides. Here are a few suggestions: - Crusty bread: A nice loaf is great for dipping. - Salad: A fresh green salad adds a crisp touch. - Rice or noodles: These can soak up the soup's rich flavor. - Cheese: A sprinkle of grated cheese on top adds creaminess. These options enhance your meal and make it more satisfying. This blog post covered making a creamy beef and mushroom soup. We explored key ingredients like beef, vegetables, and broth. I walked you through each cooking step, from searing beef to sautéing veggies. We discussed tips for perfecting flavor and presentation, plus storage and variations. Remember, cooking is creative. Feel free to swap ingredients or change flavors to suit your taste. Enjoy crafting this warm, hearty dish that your family will love!

Creamy Beef and Mushroom Soup Slow Cooker

Warm up with this creamy beef and mushroom soup that's a perfect blend of rich flavors and cozy comfort. This easy recipe uses tender beef, hearty mushrooms, and a touch of cream to create a delightful dish that's ideal for cold days. Follow the step-by-step instructions to make a delicious meal in your slow cooker. Click now to explore the full recipe and enjoy a bowl of pure warmth today!
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Ingredients
  

1 pound beef stew meat, cut into small, bite-sized cubes

8 ounces cremini mushrooms, sliced thinly

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups beef broth (preferably low-sodium)

1 cup heavy cream

2 medium carrots, diced into small pieces

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, if available)

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh parsley, chopped finely (for garnish)

Instructions
 

Begin by heating the olive oil in a large sauté pan over medium heat. Once the oil is shimmering, add the beef cubes. Sear the meat on all sides until it develops a rich brown crust, about 5-7 minutes total. This step adds depth of flavor to your soup.

    After browning the beef, transfer it to the slow cooker using a slotted spoon, leaving excess oil in the pan. In the same pan, add the finely chopped onion and minced garlic. Sauté for about 3 minutes, stirring occasionally, until the onions are translucent and fragrant.

      Next, incorporate the sliced mushrooms into the pan. Continue to cook for an additional 5 minutes, stirring until the mushrooms are slightly golden brown. This enhances their flavor before mixing them into the slow cooker. Once done, move the mushrooms along with the onions and garlic into the slow cooker with the beef.

        Pour the beef broth into the slow cooker, followed by adding the diced carrots, Worcestershire sauce, dried thyme, and a pinch of salt and pepper. Stir well to ensure all ingredients are nicely combined.

          Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork-tender and the flavors have melded beautifully.

            Approximately 30 minutes before you are ready to serve, add the heavy cream to the slow cooker, stirring gently. Allow it to warm through, integrating into the soup while maintaining its creamy texture.

              Before serving, taste the soup and adjust seasoning with more salt and pepper if needed. This will ensure the flavors are perfectly balanced.

                Prep Time: 20 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6

                  - Presentation Tips: For an inviting presentation, serve the soup in deep, rustic bowls. Garnish each serving with a sprinkle of freshly chopped parsley for a bright pop of color. Pair the soup with crusty artisan bread for a hearty and satisfying meal that's sure to warm the soul.