Hearty Beef Stew with Mushrooms is a warm and comforting dish. Tender beef chunks simmer with mushrooms, carrots, and spices for a rich flavor that’s simply delightful.
What I love most is how easy it is—throw everything in a pot and let it do its thing! Perfect for cozy nights and leftovers that taste even better the next day!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for slow cooking and becomes super tender. You can use brisket or round if you can’t find chuck, but those may be less tender.
Olive Oil: A must for browning the beef. You can substitute with vegetable oil or even butter for a different flavor.
Red Wine: It adds depth to the stew, but if you prefer not to use wine, simply add more beef broth. Even a splash of balsamic vinegar can work if you want a little acidity.
Mushrooms: Cremini mushrooms bring a nice earthy flavor, but feel free to swap them for white button mushrooms or even shiitake for a more distinct taste.
How Do I Get the Beef to Be Tender and Juicy?
Getting perfectly tender beef is all about cooking it low and slow. Here’s how:
- Start by patting the beef dry to ensure it browns well. Moisture can make it tricky to get that nice sear.
- Don’t overcrowd the pot when browning; cook in batches if needed. This allows for even browning and better flavor.
- Once the beef is added back into the pot, let it simmer gently. Too much heat can make it tough, so keep it low!
Following these steps will give you perfectly tender beef in your stew!
Beef Stew with Mushrooms
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 to 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional; can substitute with extra beef broth)
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 lb baby potatoes, halved or whole if small
- 3 large carrots, peeled and cut into chunks
- 8 oz cremini or button mushrooms, sliced
- 2 bay leaves
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- Salt and pepper to taste
Optional for Thickening:
- 2 tbsp all-purpose flour
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This hearty beef stew takes about 20 minutes to prep and 2.5 to 3 hours of total cooking time, allowing the flavors to fully develop and the beef to become tender. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Begin by heating the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. This will be used for browning the beef.
2. Prepare the Beef:
While the oil heats, pat the beef cubes dry with paper towels and season them generously with salt and pepper to enhance the flavor.
3. Brown the Beef:
In batches, add the beef cubes to the pot, searing them until nicely browned on all sides (about 3-4 minutes per batch). Once browned, remove them from the pot and set aside.
4. Sauté Onions and Garlic:
Lower the heat to medium and in the same pot, add the chopped onions and minced garlic. Sauté for about 3 minutes, or until the onions are softened and fragrant.
5. Add Tomato Paste:
Stir in the tomato paste and cook for another minute, allowing its flavor to deepen.
6. Deglaze with Red Wine:
Pour in the red wine (if using) and use a spatula to scrape up any browned bits from the bottom of the pot. Let it reduce by half for about 3-5 minutes.
7. Combine Ingredients:
Return the browned beef to the pot. Then, add the beef broth, Worcestershire sauce, bay leaves, and thyme. Bring this mixture to a boil.
8. Simmer the Stew:
Reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and flavorful.
9. Add Vegetables:
After the beef is tender, add the baby potatoes, chopped carrots, and sliced mushrooms to the pot. Continue to simmer, covered, for an additional 30-40 minutes until the vegetables are tender.
10. Thicken the Stew (Optional):
If desired, you can thicken the stew by whisking together the flour with a small amount of cold water to create a slurry. Stir this into the stew and cook uncovered for 5-10 minutes until the sauce thickens.
11. Final Adjustments:
Remove the bay leaves from the stew, and taste to adjust the seasoning with salt and pepper as needed.
12. Serve and Enjoy:
Serve the stew hot, garnished with freshly chopped parsley for a pop of color. It pairs wonderfully with crusty bread for dipping. Enjoy this comforting and hearty meal!
This stew offers a wonderful combination of tender beef, rich flavors, and hearty vegetables, all wrapped in a savory gravy. Perfect for warming up on a chilly day!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is ideal for stews due to its marbling and tenderness when slow-cooked, you can also use brisket, round, or even sirloin if you prefer. Just keep in mind that the result may vary slightly in texture and flavor.
How Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stew a day in advance. Let it cool completely, then store it in an airtight container in the fridge. Reheat on the stove over low heat, adding a splash of broth if it has thickened too much.
What Should I Serve with This Stew?
This stew pairs perfectly with crusty bread, rice, or even over mashed potatoes. If you want something lighter, serve it with a side of steamed greens or a fresh salad.
Can I Freeze Leftovers?
Yes, you can freeze the stew! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for about 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.