Want a dinner you can set and forget? Stir up a batch of this Mushroom Beef Stew with Kalamata Olives for a hearty, flavorful supper any night of the week. This is one of those Crowd Pleasing Recipes that Won’t Break the Bank.
This easy slow cooker beef stew will be one you can put on repeat. Serve it with Baked Rice for a hands-free dinner prep.
We all have busy days, don’t we? Or days when we just don’t want to do anything.
Lazy days, jam-packed days, it doesn’t really matter. It’s always nice when dinner is ready without a lot of work and hassle. That’s when the slow cooker can come in super handy — and this recipe for Mushroom Beef Stew with Olives!
Why Make This
It’s easy prep and hands-free cooking. This Mushroom Beef Stew with Olives is quick to prepare and then cooks on its own without any fuss.
Mushroom Beef Stew with Olives is freezer-friendly. If you’re not feeding a crowd, you can easily freeze this stew for easy meal prep lunches and quick reheat dinners.
The flavors are amazing! The salty Kalamata olives, hearty beef chunks, and umami-rich mushrooms come together in a great melange of flavors. It’s definitely one of thos Cheap Crock Pot Meals You’ll Actually Love!
Here’s what you need to make this Mushroom Beef Stew with Kalamata Olives:
oil – I like to use olive oil in savory dishes, but you can use whatever oil you normally cook with.
beef chuck roast – Beef chuck is a great meat for making stew. Avoid buying any chunked meat labeled, “stew meat”; it’s generally not worth the money.
seasonings – salt, pepper, bay leaf, and herbes de Provence. I like to prepare my own herbes mixture, but you can buy a bottle or even use a different mix. Italian Seasoning Mix would be a good option.
onion and garlic – These aromatics bring great flavor to the mushroom beef stew. I use fresh for both, but you can use onion flakes and jarred garlic if you’re in a pinch.
mushrooms – I like to use fresh mushrooms, but you can use dried or canned mushrooms instead.
tomato sauce – The tomato sauce helps thicken the broth and brings acid as well as a rich flavor to the stew.
salty olives – Kalamata olives are the easiest to find, but any briny black olive will be good here. If you omit the olives, add more salt to taste.
Here’s how to make Mushroom Beef Stew with Olives:
1. In a large nonstick skillet heat the oil until shimmering. Add the beef cubes and season to taste with salt and pepper. Brown the meat on all sides and remove to the crock of a 5 quart slow cooker.
2. In the drippings left in the pan, sauté the onion, mushrooms, and garlic until the onions are clear and the mushrooms start to brown, about 7 to 10 minutes. Stir in the herbes de Provence and season with salt and pepper. Transfer this mixture to the crock.
3. Add the tomato sauce, water, and bay leaf to the crock, stirring gently to combine. Cook on LOW heat for 6 to 8 hours or on HIGH for 4 hours. Right before serving, stir in the olives. Serve hot.
Instant Pot Directions
If you’d like to cook the stew in the electric pressure cooker, follow steps 1 and 2 as directed, except place the meat and vegetables in the cooker insert. Add the seasonings and liquid.
Secure the lid and close the pressure valve. Set the machine for 25 minutes manual and then allow a 10 minute natural release before releasing the pressure and taking off the lid. Stir and serve.
FAQs & Recipes Costs
Mushrooms are delicious in stew and add a great umami flavor. You can use fresh, canned, or dried mushrooms in stew.
If using fresh mushrooms, wipe them with a damp cloth and trim off the ends. Quarter or slice them and sauté briefly before adding to the stew.
Beef stew is delicious served on its own or over mashed potatoes, rice, or noodles.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- oil – $0.04
- beef chuck roast – 8.97
- onion – $0.54
- mushrooms – $1.85
- garlic – $0.15
- herbes de Provence – $0.15
- tomato sauce – $0.80
- bay leaf – $0.02
- Kalamata olives – $2.00
While your costs may vary depending on where and how you shop, you can expect to pay about $14.50 for a big batch of Mushroom Beef Stew, about $1.81 /serving.
More Great Stew Recipes
Tell us what you think!
We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.
Mushroom Beef Stew with Kalamata Olives
- 2 tablespoon olive oil
- 3 lb boneless, beef chuck roast trimmed and cubed
- black pepper
- 1 onion chopped
- 8 oz mushrooms (sliced)
- 5 clove garlic halved
- 2 teaspoon herbes de Provence
- 15 oz tomato sauce
- 1 cup water
- 1 bay leaf
- ⅓ cup Kalamata olives or other salty black olives
- In a large nonstick skillet heat the oil until shimmering. Add the beef cubes and season to taste with salt and pepper. Brown the meat on all sides and remove to the crock of a 5 quart slow cooker.
- In the drippings left in the pan, sauté the onion, mushrooms, and garlic until the onions are clear and the mushrooms start to brown, about 7 to 10 minutes. Stir in the herbes de Provence and season with salt and pepper. Transfer this mixture to the crock.
- Add the tomato sauce, water, and bay leaf to the crock, stirring gently to combine. Cook on LOW heat for 6 to 8 hours or on HIGH for 4 hours. Right before serving, stir in the olives. Serve hot.
This post was originally published on February 14, 2016. It has been updated for content and clarity.