This hearty beef stew is packed with tender meat and flavorful mushrooms. It’s perfect for cozy dinners and warms you right up on chilly days!
Honestly, there’s nothing better than the smell of this stew simmering on the stove. It feels like a warm hug! I love to serve it with crusty bread for dipping—so good!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stew due to its marbling, which makes it tender as it cooks. If you’re looking for a leaner option, try using sirloin or round steak, but keep in mind they might need a bit less cooking time.
Mushrooms: Button mushrooms are common, but you can use cremini or shiitake for a deeper flavor. If you want to go for a unique twist, try adding some dried porcini mushrooms that have been rehydrated.
Red Wine: While it adds great depth, you can totally skip it or use more beef broth instead. If you’re not avoiding alcohol, a splash of balsamic vinegar can also work wonders!
Vegetables: Baby potatoes and carrots are classic choices. You could add peas or green beans for some color and extra nutrients. If you’re looking for a low-carb option, substitute potatoes with chunks of cauliflower.
How Do I Make Sure My Beef is Tender?
Cooking beef until it’s tender takes a little patience but is worth it! The key is low and slow cooking. Here’s how:
- Brown the beef in batches to allow searing, which locks flavor. Avoid overcrowding the pot.
- Simmer on low heat. This allows the tough fibers to break down, giving you melt-in-your-mouth beef.
- Check the tenderness after about 1 to 1.5 hours. If the beef isn’t tender yet, keep simmering and be patient!
Taking your time with this step ensures a deliciously satisfying meal that everyone will love!
Beef Stew with Mushrooms
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 2 bay leaves
- 1 lb mushrooms (button or cremini), sliced or whole if small
- 1 lb baby potatoes, halved if large
- 3 large carrots, peeled and cut into chunks
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 2 to 2.5 hours for cooking. You’ll spend a bit of time browning the beef, sautéing veggies, and letting it all simmer together slowly for tender meat and rich flavors. Trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes well with salt and pepper. This builds flavor right from the start!
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. In batches, add the beef cubes and brown them for about 4-5 minutes. Avoid crowding the pot; this helps them get a nice sear. Once browned, transfer the beef to a plate and set it aside.
3. Sauté the Onions and Garlic:
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pot. Toss in the chopped onions and sauté until they’re soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
4. Make a Roux:
Sprinkle the flour over the softened onions and garlic. Stir constantly for 2 minutes to cook the raw flour flavor out. This roux will help thicken the stew later.
5. Add Liquids and Seasoning:
Gradually pour in the beef broth and red wine (if using), stirring all the while to prevent any lumps. Add in the tomato paste, thyme, and bay leaves. This is where the stew starts to get its wonderful flavor!
6. Simmer the Beef:
Return the browned beef along with any juices back into the pot. Bring everything to a gentle simmer. Cover the pot and lower the heat, letting it simmer for about 1 to 1.5 hours until the beef is tender.
7. Add Vegetables:
Once the beef is tender, toss in the carrots, baby potatoes, and mushrooms. Continue simmering uncovered for another 30-40 minutes, or until the vegetables are tender and the stew has thickened nicely.
8. Final Touches:
Remove the bay leaves, then taste the stew. Adjust the seasoning with more salt and pepper if needed.
9. Serve Up:
Garnish with fresh thyme or parsley, and serve hot. This stew pairs beautifully with crusty bread or over a bed of fluffy mashed potatoes for a comforting meal!
This recipe results in a hearty, flavorful stew with meltingly tender beef and vibrant vegetables, all enveloped in a rich broth—a true comfort food classic!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use brisket or round steak. Just be mindful that leaner cuts may require shorter cooking times to avoid drying out.
How to Store Leftovers?
Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove until warmed through.
Can I Make This Stew in a Slow Cooker?
Yes! You can transfer the recipe to a slow cooker after browning the beef and sautéing the onions and garlic. Set it on low for 6-8 hours or high for 3-4 hours. Add the vegetables for the last hour of cooking, so they don’t get too soft.
What if I Don’t Have Red Wine?
No worries! You can simply replace the wine with an equal amount of beef broth for a non-alcoholic version. Adding a splash of vinegar can also help enhance the flavor in the absence of wine.
