This beef stew with mushrooms is a warm hug in a bowl! Tender beef, juicy mushrooms, and tasty veggies simmer together in a rich broth that will make your kitchen smell amazing.
I love how cozy this stew is for chilly days. Serve it with some crusty bread, and you’ve got a meal that feels like a Sunday dinner, even on a weekday! 🍞❤️
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, consider using brisket or round, but avoid lean cuts as they won’t be as tender.
Vegetable Oil: This is great for browning, but olive oil works too if you prefer. For a richer flavor, you can use a mix of butter and oil.
Mushrooms: Cremini mushrooms add a deeper taste, but button mushrooms are perfectly fine. If you’re looking for a different flavor, try shiitake or portobello mushrooms!
Red Wine: It adds depth, but you can skip it or replace it with more beef broth if you want to keep it alcohol-free. A splash of vinegar can also enhance the flavors.
Fresh Parsley: This is a nice garnish, but if you don’t have fresh herbs, try dried thyme or rosemary for extra flavor in the stew itself.
How Do I Get the Best Flavor from Browning the Meat?
Browning the beef enhances the stew’s flavor. Here’s how to do it right:
- Make sure your beef is dry; pat it down with paper towels. This helps create a nice crust.
- Don’t overcrowd the pot. Cook in batches if needed to avoid steaming the meat.
- Let it sear without moving it for a few minutes to develop a rich brown color.
- Once browned, don’t skip deglazing. Scrape any stuck bits off the bottom of the pot with your wine or broth.
This step is crucial for adding depth to your stew, so take your time and enjoy the process!
How to Make Beef Stew with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 12 oz baby potatoes, halved if large
- 8 oz cremini or button mushrooms, halved or quartered
- 3 cups beef broth
- 1 cup dry red wine (optional, can substitute with additional broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty beef stew requires about 15 minutes of prep time and 2 to 2.5 hours of cooking time. The long simmering helps the flavors deepen, and the beef becomes wonderfully tender. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This step is crucial as it helps the meat brown nicely and develops a richer flavor. Season the beef pieces generously with salt and pepper.
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown them for about 3-4 minutes on each side, making sure not to overcrowd the pot. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Vegetables:
Lower the heat to medium and add the chopped onion into the pot. Cook until the onion is softened and translucent, which should take about 5 minutes. Then add the minced garlic, cooking for just 1 minute until fragrant.
4. Add Tomato Paste:
Stir in the tomato paste, cooking for about 2 minutes. This step enhances the flavor and adds richness to your stew.
5. Deglaze with Wine:
Pour the dry red wine into the pot, making sure to scrape up any browned bits left on the bottom. Let it simmer for about 3-4 minutes until the wine is slightly reduced.
6. Combine Ingredients:
Return the browned beef and any accumulated juices back to the pot. Then add the beef broth, dried thyme, and bay leaves. Bring the mixture to a gentle simmer.
7. Stew the Beef:
Cover the pot, lower the heat, and let the stew simmer gently for 1.5 to 2 hours. This allows the beef to become tender and soak up all those amazing flavors.
8. Add Vegetables:
After 1.5 hours, stir in the carrots, baby potatoes, and mushrooms. Continue cooking, covered, for another 30-40 minutes until the vegetables are tender and flavorful.
9. Optional Thickening:
If you prefer a thicker stew, mix the all-purpose flour with a little cold water to make a slurry, and stir it into the stew. Let it simmer for 5-10 minutes until thickened. Don’t forget to adjust salt and pepper to taste!
10. Serve and Enjoy:
Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve it hot with some crusty bread on the side for a complete meal.
Enjoy your rich and hearty Beef Stew with Mushrooms, perfect for warming you up on a chilly day!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is preferred for its tenderness and flavor after slow cooking, you can also use brisket, round, or even stew meat. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Substitute for Red Wine?
If you want to skip the wine, you can use additional beef broth, grape juice, or even a splash of balsamic vinegar for acidity. Each option will add a slightly different flavor, but they all work well in the stew!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, simply reheat on the stovetop or in the microwave, adding a splash of broth if the stew has thickened too much.
Can I Freeze This Beef Stew?
Yes, this beef stew freezes well! Once cooled, transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then warm gently on the stove.
