January on the East End usually arrives with a bleak, hermit-inducing chill that makes even the most steadfast resolutions feel like a chore. While ‘Dry January’ and those ambitious cleansing menus sound good in theory, denying the soul-soothing pleasure of comfort food during a snow squall seems unnecessarily cruel.
Shoveling the driveway is a back-breaking labor that deserves a hearty reward, and nothing satisfies the craving quite like a steam-rising bowl of beef stew. This classic French-inspired dish finds a new life in the slow cooker, offering a set-it-and-forget-it approach that yields a depth of flavor usually reserved for all-day stovetop simmering. The addition of earthy mushrooms provides a welcome texture to the rich, slow-cooked chuck and root vegetables.
To stave off the inevitable cabin fever, scrape the ice off the car, bundle up, and support our local purveyors before the next storm sets in. The Westhampton Beach Winter Market serves as the perfect Saturday morning refuge, held from 9 a.m. to 1 p.m. at St. Mark’s Episcopal Church on Main Street. It is the place to source your non-negotiable, crusty sourdough from Newlight Breadworks (to soak up that last bit of savory sauce, of course) and earthy, local fungi from South Shore Mushrooms. For the main event, Justin’s Chop Shop provides the high-quality beef necessary for a truly tender result.
We love a slow cooker situation, especially one that celebrates local bounty. Hit up the Westhampton Beach Winter Market to get most of your stew fixin’s. (Photos by Doug Young)
W.C. Fields famously claimed he cooked with wine and sometimes even added it to the food — a philosophy worth upholding. For this stew, a bottle of Southampton’s Duck Walk Vineyard’s 2021 Blue Duck Cabernet Sauvignon is the essential companion; its structure holds up beautifully in the slow cooker, while the remainder stands ready for a well-earned glass by the fire.
Returning indoors after a morning of salt-slicked roads and driveway clearing to a kitchen filled with the aroma of braising beef and a glass of local wine is a small but mighty victory; it is the only trophy worth winning this winter.
Tips For The Home Cook
- Choose the Right Cut: Seek out beef chuck or shoulder. These cuts contain a high concentration of collagen-rich connective tissues that break down into a natural gelatin, keeping the meat moist and fork-tender. Avoid tender cuts like ribeye; they dry out during long cooking times.
- Mushroom Selection: Cremini (Baby Bella) mushrooms are a top choice for their robust texture. For a meatier feel, chop Portobellos into large chunks. A mix of button, cremini, and shiitake provides the most complex flavor profile.
- Searing is Key: For the best flavor, always brown your meat and sauté your mushrooms in a pan before they enter the slow cooker. This caramelization adds a significant depth and richness that a slow cooker cannot achieve on its own.
- Wine Wisdom: Use a dry, full-bodied red like the Cabernet Sauvignon mentioned above. Avoid “cooking wines” found in grocery stores, as they contain excess salt and preservatives.
- Size Matters: Remember that mushrooms shrink dramatically during the cooking process. Cut them into pieces that you would want to eat with a spoon to ensure they remain a substantial part of the stew.
- Market Logistics: The Westhampton Beach Winter Market is located at 40 Main Street and runs every Saturday through April 25, 2026.
- The Finishing Touch: To give the stew a “pub-worthy” note, add 1 cup of frozen (or canned) peas during the last 10 minutes of cooking. This ensures they heat through without becoming mushy.
Slow cooker beef & mushroom stew
Ingredients
- 2 lbs boneless beef chuck, well-marbled, cut into 1½-inch pieces
- 1 1/2 tsp salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp olive oil (divided)
- 1 large yellow onion, cut into 1-inch chunks
- 2 stalks celery, sliced into 1/2-inch thick crescents
- 6 oz cremini or white button mushrooms, halved
- 5 cloves garlic, peeled and smashed
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1 cup dry red wine (like Cabernet or Merlot)
- 1 1/2 cups beef broth
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tsp sugar
- 3 large carrots, peeled and cut into 1-inch chunks
- 3/4 lb baby Yukon Gold potatoes, halved
- 1 cup frozen or canned peas
- freshly chopped parsley, for serving (optional)
Directions
- Sear the Beef: Pat the beef chunks dry and season with salt and pepper. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Brown the meat in 2 batches (about 5 minutes per batch), adding the remaining oil for the second batch. Transfer the browned meat to the slow cooker.
- Sauté Aromatics: In the same skillet, add the onions, celery, mushrooms, garlic, and balsamic vinegar. Cook for 5 minutes, scraping the bottom of the pan to loosen the browned bits.
- Build the Base: Add the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir for 1–2 minutes until the flour is incorporated.
- Deglaze: Slowly pour in the red wine, stirring to combine. Simmer for 2 minutes, then stir in the beef broth, sugar, thyme and bay leaf.
- Combine in Slow Cooker: Pour the liquid and vegetable mixture over the beef in the slow cooker. Add the carrots and potatoes, stirring gently so they are mostly submerged.
- Slow Cook: Cover and cook on Low for 8 hours or High for 4 hours, until the beef is fork-tender.
- Finish: Discard the bay leaf. Taste for seasoning and garnish with fresh parsley.
