Why You’ll Love This Recipe
Beef and Mushroom Stew is the ultimate comfort food—rich, hearty, and packed with savory flavors that warm you from the inside out. The tender chunks of beef are simmered to perfection in a flavorful broth with earthy mushrooms, creating a dish that’s both satisfying and filling. This stew is perfect for colder months, special gatherings, or when you simply crave a comforting meal that’s easy to make and guaranteed to please. The combination of beef and mushrooms in a savory, well-seasoned broth is a match made in heaven, and this stew is best served with crusty bread for soaking up all that delicious sauce!
Ingredients
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2 lbs beef stew meat (such as chuck or round steak), cut into bite-sized pieces
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2 tablespoons olive oil (for browning the beef)
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1 medium onion, diced
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3 cloves garlic, minced
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3 cups beef broth
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2 cups mushrooms, sliced (cremini, button, or a mix)
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3 medium carrots, peeled and sliced
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2 medium potatoes, peeled and diced
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1 tablespoon tomato paste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1/2 teaspoon black pepper
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1 teaspoon salt (adjust to taste)
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2 tablespoons flour (optional, for thickening)
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1/4 cup red wine (optional, for added depth of flavor)
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1 tablespoon Worcestershire sauce (optional, for extra umami flavor)
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Fresh parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Brown the Beef:
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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning the meat on all sides. This will take about 4-5 minutes per batch. Once browned, remove the beef and set it aside.
2. Sauté the Vegetables:
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In the same pot, add the diced onion and cook for 2-3 minutes, until softened.
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Add the garlic and cook for another 30 seconds until fragrant.
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Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly.
3. Add the Broth and Seasonings:
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Return the browned beef to the pot, and pour in the beef broth, ensuring the beef is fully covered. Add the dried thyme, rosemary, salt, and pepper, then stir to combine.
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If using, add the red wine and Worcestershire sauce at this point. Stir again.
4. Add the Vegetables:
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Add the sliced mushrooms, carrots, and diced potatoes to the pot. Stir everything together and bring the stew to a gentle boil.
5. Simmer:
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Reduce the heat to low, cover, and let the stew simmer for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
6. Thicken the Stew (Optional):
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If you prefer a thicker stew, you can make a slurry by mixing 2 tablespoons of flour with a small amount of water to form a paste. Add the slurry to the stew during the last 10 minutes of cooking, stirring until the stew thickens.
7. Serve:
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Once the beef is tender and the flavors have melded together, taste and adjust seasoning as needed.
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Serve the stew in bowls, garnished with fresh chopped parsley. Enjoy with crusty bread or over mashed potatoes for a comforting meal.
Servings and Timing
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Servings: 6-8
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Prep Time: 15 minutes
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Cook Time: 2 hours
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Total Time: 2 hours 15 minutes
Variations
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Add More Vegetables: You can add other vegetables such as parsnips, turnips, or green beans for added variety and nutrition.
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Use Different Meat: You can replace the beef stew meat with lamb, or even chicken for a different take on this dish.
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Make It Spicy: Add some red pepper flakes or diced jalapeños to the stew for a spicy kick.
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Gluten-Free Version: If you’re looking for a gluten-free option, skip the flour or use a gluten-free thickening agent like cornstarch or arrowroot powder.
Storage/Reheating
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Storage: Store leftover Beef and Mushroom Stew in an airtight container in the refrigerator for up to 3-4 days.
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Freezing: This stew freezes well! Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
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Reheating: Reheat the stew on the stovetop over low heat, adding a little water or broth if it has thickened too much. You can also microwave individual portions.
FAQs
1. Can I make this stew in a slow cooker?
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to the slow cooker, add the broth and seasonings, and cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender.
2. Can I make this stew ahead of time?
Yes, Beef and Mushroom Stew is even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3-4 days. The flavors continue to deepen as it sits.
3. Can I add more spices to this recipe?
Yes! Feel free to experiment with additional spices like paprika, bay leaves, or even a touch of garlic powder or onion powder to enhance the flavor.
4. Can I use a different cut of beef?
Yes, you can use other cuts of beef such as brisket, short ribs, or round steak. Just make sure the beef is cut into chunks and is suitable for slow cooking.
5. Can I make this stew without wine?
Yes, you can skip the wine and simply use more beef broth. The stew will still be delicious without it.
6. Can I use canned mushrooms instead of fresh?
Fresh mushrooms are recommended for their texture and flavor, but you can use canned mushrooms if that’s what you have on hand. Just be sure to drain them well before adding them to the stew.
7. Can I make this stew in the Instant Pot?
Yes, you can make this stew in the Instant Pot! After browning the beef and sautéing the onions, add the broth, seasonings, and vegetables. Cook on high pressure for 35-40 minutes, then allow it to release naturally. For a thicker stew, use the sauté function after cooking to reduce the liquid.
8. Can I skip the potatoes?
Yes, you can skip the potatoes and add more of other vegetables, like carrots or mushrooms, if you prefer. The stew will still be hearty and flavorful.
9. How can I make the stew spicier?
Add a pinch of cayenne pepper or red pepper flakes for a bit of heat. You can also use spicier varieties of pepper, like poblano or Anaheim, for a milder spice.
10. How do I get the beef to be really tender?
Slow-cooking the beef on low heat for a few hours is key to ensuring that it becomes tender and easily shreds. Be sure to use cuts like chuck roast that are suitable for slow cooking.
Conclusion
Beef and Mushroom Stew is the ultimate comfort dish that combines tender beef, savory mushrooms, and a flavorful broth into one hearty, delicious meal. Perfect for colder days, this stew is easy to prepare and offers a warm, filling dinner that everyone will love. With its rich, savory flavors and melt-in-your-mouth beef, it’s the kind of dish that’s perfect for feeding a crowd or enjoying leftovers the next day. Serve it with crusty bread or over mashed potatoes for a satisfying meal that’ll keep you coming back for more!
Beef and Mushroom Stew
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Beef and Mushroom Stew is the ultimate comfort food, with tender beef chunks, savory mushrooms, and hearty vegetables simmered in a rich, flavorful broth. Perfect for chilly nights, this easy-to-make stew is a filling, satisfying dish that will warm you up. The combination of beef and mushrooms in a well-seasoned broth creates an indulgent meal that pairs wonderfully with crusty bread or mashed potatoes. This recipe is ideal for cozy dinners, special gatherings, or meal prep for the week!
Ingredients
For the Stew:
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2 lbs beef stew meat (such as chuck or round steak), cut into bite-sized pieces
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2 tablespoons olive oil (for browning the beef)
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1 medium onion, diced
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3 cloves garlic, minced
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3 cups beef broth
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2 cups mushrooms, sliced (cremini, button, or a mix)
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3 medium carrots, peeled and sliced
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2 medium potatoes, peeled and diced
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1 tablespoon tomato paste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1/2 teaspoon black pepper
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1 teaspoon salt (adjust to taste)
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2 tablespoons flour (optional, for thickening)
-
1/4 cup red wine (optional, for added depth of flavor)
-
1 tablespoon Worcestershire sauce (optional, for extra umami flavor)
- Fresh parsley (for garnish)
Instructions
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Brown the Beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches, browning the meat on all sides (about 4-5 minutes per batch). Once browned, remove the beef and set aside. -
Sauté the Vegetables:
In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the tomato paste and cook for another minute. -
Add the Broth and Seasonings:
Return the browned beef to the pot. Pour in the beef broth and stir in dried thyme, rosemary, salt, and pepper. Add the optional red wine and Worcestershire sauce, and stir to combine. -
Add the Vegetables:
Add the sliced mushrooms, carrots, and diced potatoes to the pot. Stir everything together and bring the stew to a gentle boil. -
Simmer:
Reduce heat to low, cover the pot, and simmer for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally. -
Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tablespoons of flour with a small amount of water to make a slurry. Add the slurry to the stew during the last 10 minutes of cooking, stirring until thickened. -
Serve:
Once the beef is tender and the flavors have melded, taste the stew and adjust the seasoning. Serve hot, garnished with fresh parsley, alongside crusty bread or over mashed potatoes.
Notes
Add more vegetables like parsnips, turnips, or green beans for variety.For a gluten-free version, omit the flour or use a gluten-free thickening agent like cornstarch.Make it spicier by adding red pepper flakes or diced jalapeños.
