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)
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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)
- 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.
