Beef and Mushroom Stew is a hearty, comforting dish that feels like a warm hug on a chilly day. Tender chunks of beef cook slowly until soft and juicy, mingling with earthy mushrooms in a rich, flavorful broth. The combination of these flavors makes for a meal that’s both filling and full of depth.
I love making this stew on weekends when I have time to let it simmer gently. There’s something really satisfying about the smell that fills the kitchen as the beef and mushrooms soften together. I like to add a bit of thyme or rosemary for a fresh touch, and sometimes a splash of red wine if I’m feeling fancy—it really brings out the flavors.
My favorite way to enjoy this stew is with some crusty bread on the side to soak up all that delicious sauce. It’s also great over mashed potatoes or even egg noodles if you want something extra cozy. Whenever I serve this, everyone always asks for seconds, which is a nice reminder that good food really does bring people together.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or round roast work too, but cook time may vary.
Mushrooms: Cremini add a nice earthiness. You can swap for white button mushrooms or even shiitake for a woodier flavor.
Red wine: This adds depth, but if you prefer not to use alcohol, extra beef broth or a splash of balsamic vinegar can bring good flavor.
Tomato paste: It boosts richness and color. If you don’t have it, a spoonful of tomato sauce or a bit of ketchup can work in a pinch.
How Do I Get Tender Beef and Rich Mushroom Flavor in My Stew?
Getting tender beef means cooking low and slow to break down the connective tissue. Here’s how I do it:
- Dry the beef well and coat lightly with flour to help form a nice crust when browning.
- Brown beef pieces in batches without crowding the pot; this locks in flavor and color.
- Cook the stew gently on low heat, covered, for about 1.5 to 2 hours—this makes the beef melt-in-your-mouth tender.
- Cook mushrooms after onions until they release moisture and brown slightly. This step deepens the mushroom flavor and avoids sogginess.
- Adding tomato paste and deglazing with wine pulls up tasty browned bits from the pan, enriching the stew sauce.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow cooking without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes cutting beef and mushrooms quick and safe.
- Cutting board – provides a stable surface for chopping ingredients.
- Measuring cups and spoons – helps keep the recipe balanced and accurate.
Flavor Variations & Add-Ins
- Add pearl onions for a sweet bite that contrasts nicely with the rich beef.
- Swap beef for lamb cubes if you want a gamier, deeper meat flavor.
- Mix in a few sprigs of fresh rosemary or a splash of Worcestershire sauce for extra aroma.
- Throw in diced carrots or parsnips early on for added sweetness and texture.
Beef and Mushroom Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces cremini or button mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine (optional, can substitute with extra beef broth)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- Fresh parsley or rosemary, chopped (for garnish)
- Mashed potatoes or crusty bread for serving (optional)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare, including chopping and browning the ingredients. Then, it simmers gently for 1.5 to 2 hours to let the beef get tender and soak up all the flavors. So plan for around 2 hours total before you sit down to enjoy your warm, hearty meal!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, pat your beef cubes dry with paper towels. Season them with salt and pepper. Then sprinkle the flour over the beef, tossing to coat lightly. Heat the olive oil in a large heavy pot over medium-high heat. Brown the beef in batches so the pieces get a nice color without crowding the pot. Once browned, set the beef aside.
2. Cook the Vegetables and Build Flavor:
In the same pot, add the chopped onion and minced garlic. Cook until softened and aromatic, about 3-4 minutes. Add the sliced mushrooms next, and cook them until they release their juices and start to brown—this usually takes about 5-6 minutes. Stir in the tomato paste and cook for another minute to deepen its flavor.
3. Simmer the Stew:
Pour in the red wine if you’re using it, scraping up any browned bits on the pot’s bottom. Let the wine simmer and reduce for 2-3 minutes. Return the beef to the pot, then add the beef broth, thyme, and bay leaf. Stir everything together. Bring the stew to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Let it cook slowly for 1.5 to 2 hours until the beef is tender and the flavors blend beautifully.
4. Finish and Serve:
Once it’s done cooking, remove the bay leaf. Taste the stew and add more salt or pepper if needed. Spoon the stew into bowls and sprinkle with fresh parsley or rosemary. Serve hot with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Enjoy your cozy and delicious Beef and Mushroom Stew!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, which helps with browning.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with extra beef broth or add a splash of balsamic vinegar for acidity and depth.
How Should I Store Leftover Stew?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I Add Vegetables to This Stew?
Absolutely! Carrots, parsnips, or pearl onions work great. Add them with the onions in step 3 to ensure they’re tender and flavorful.
