The colder months are here, and nothing beats a warm, comforting bowl of beef stew. I know many of you are looking for hearty meals that warm you from the inside out, and I’ve got two amazing beef stew recipes that are perfect for just that.
Whether you like yours packed with earthy mushrooms or loaded with wholesome root vegetables, these beef stew dishes are simple to make and promise to be a big hit at your dinner table. Let’s get cooking!
Jump to Recipe:
Hearty Beef Stew with Earthy Mushrooms
This beef stew is a wonderful meal for any cold day, featuring tender beef and plenty of mushrooms. It’s a filling and satisfying dish that brings warmth and flavor to your table.
Key Ingredients & Tips
- Browning the Beef: Make sure to sear the beef well on all sides before adding liquids. This step builds a lot of deep flavor for your stew.
- Mushroom Choice: Cremini (baby bella) mushrooms work wonderfully here, but button mushrooms are also great. Don’t be shy with them, they add a great texture.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 lb fresh mushrooms (cremini or button), sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or more broth)
- 2 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh thyme sprigs (for serving)
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Prepare Beef and Sear
Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches until a nice crust forms on all sides. Remove the beef and set it aside.
Step 2: Cook Aromatics and Deglaze
Add the chopped onion to the same pot and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
Step 3: Simmer the Stew
Return the beef to the pot. Add the beef broth, sliced carrots, cubed potatoes, and mushrooms. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours, or until the beef is very tender. Stir occasionally.
Step 4: Season and Serve
Taste the stew and adjust seasoning with salt and pepper as needed. If you want a thicker stew, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering stew for the last 10 minutes. Garnish with fresh thyme before serving.
📝 Final Note
This beef stew tastes even better the next day, so it’s a great dish to make ahead. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Classic Beef Stew with Root Vegetables
This warming beef stew is packed with wholesome root vegetables, making it a complete meal in one pot. It’s a satisfying family dinner that will make your kitchen smell wonderful as it simmers.
Key Ingredients & Tips
- Vegetable Variety: Don’t limit yourself to just carrots and potatoes. You can add parsnips, turnips, or even celery for more layers of taste and nutrition in your beef stew.
- Herbs: Fresh rosemary and bay leaves add a wonderful aroma and depth. If you only have dried, use half the amount.
What You Need
- 2.5 lbs beef stew meat, cut into 1.5-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
⏱️ Time: 3 hours🍽️ Yields: 8 servings
How to Make It
Step 1: Flour and Sear the Beef
Toss the beef stew meat with flour, salt, and pepper until evenly coated. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches and sear until nicely browned on all sides. Remove the beef and set it aside.
Step 2: Sauté Aromatics and Build Base
Reduce heat to medium. Add the diced onion to the pot and cook until softened, about 6-8 minutes. Stir in the minced garlic and tomato paste, cooking for 2 minutes more. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Add dried thyme and the bay leaf.
Step 3: Simmer until Tender
Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours. After 1.5 hours, add the chopped carrots and potatoes. Continue to simmer, covered, for another 1 to 1.5 hours, or until the beef and vegetables are very tender.
Step 4: Finish and Serve
Remove the bay leaf before serving. Taste the stew and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can uncover it and let it simmer for the last 15-20 minutes to thicken. Garnish with fresh chopped parsley and serve hot.
📝 Final Note
This beef stew is even better the second day! Store any leftover stew in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.