When the weather turns cool, I often crave a warm and hearty meal. Nothing beats a slow-cooked beef stew for comfort. Today, I’m sharing two wonderful beef stew recipes that I know you will enjoy making and eating.
Whether you like your stew with earthy mushrooms or packed with classic garden vegetables, I have something here for you. Both recipes are easy to follow and promise a truly satisfying dinner.
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Hearty Beef Stew With Mushrooms
This beef stew with mushrooms is a really good meal for cooler days. It’s packed with tender beef and earthy mushrooms, making it a simple, satisfying dinner.
Key Ingredients & Cooking Tips
- Brown the Beef Well: Browning the beef before adding liquids adds so much depth to the stew’s taste. Don’t rush this step for the best results.
- Use Fresh Mushrooms: Using fresh, good-quality mushrooms like cremini or button mushrooms makes a big difference in the final taste.
- Slow Simmer for Tenderness: Let the stew cook slowly on low heat. This helps the beef get very tender and lets all the tastes blend together nicely.
What You Need for Beef Stew with Mushrooms
- 2 lbs beef chuck, cut into 1-inch pieces
- 1 lb mixed mushrooms, sliced
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cups beef broth
- 1/2 cup red wine (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
⏱️ Time: 2 hours 30 min🍽️ Yields: 6 servings
How to Make Beef Stew with Mushrooms
Step 1: Prepare and Sear the Beef
Pat the beef dry with paper towels and season it well with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until it has a nice dark crust on all sides. Remove the beef and set it aside on a plate.
Step 2: Sauté the Vegetables
Add the chopped onion and carrots to the same pot, cooking them until they soften, about 5-7 minutes. Stir in the sliced mushrooms and continue to cook until they release their liquid and start to brown. This adds great flavor to the base of your stew.
Step 3: Simmer the Stew
Return the browned beef to the pot. Pour in the beef broth and red wine, if you are using it. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot tightly and let it simmer for at least 2 hours, or until the beef is very tender and easy to pull apart.
📝 Final Note
If your stew is too thin, you can thicken it easily. Just mix a spoonful of cornstarch with a little cold water and stir it into the simmering stew for a few minutes until it thickens.
Classic Beef Stew With Wholesome Vegetables
This beef stew with vegetables is a comforting classic, perfect for a hearty family meal. It’s packed with tender beef and a colorful mix of veggies, cooked slowly to bring out the best tastes.
Key Ingredients & Cooking Tips
- Include Root Vegetables: Don’t skip the potatoes and carrots; they absorb the stew’s broth and add natural sweetness. Cut them into similar sizes for even cooking.
- Add Fresh Herbs: Adding a sprig of fresh thyme or a bay leaf while the stew cooks can really brighten up the overall taste. Just remember to take them out before serving.
- Deglaze the Pot: After browning the beef and cooking the onion, use a splash of broth or wine to scrape up any browned bits from the bottom of the pot. These bits add so much flavor to your stew.
What You Need for Beef Stew with Vegetables
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 large potatoes, peeled and cubed
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and black pepper
⏱️ Time: 2 hours 45 min🍽️ Yields: 8 servings
How to Make Beef Stew with Vegetables
Step 1: Sear the Beef Cubes
Season your beef pieces with salt and pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the beef in a single layer until it is deep brown on all sides. Do this in batches to avoid overcrowding the pot, then remove the browned beef and set it aside.
Step 2: Cook the Aromatics
Add the chopped onion, carrots, and celery to the pot where you seared the beef. Cook these vegetables until they soften, about 8 minutes. Stir in the tomato paste and cook for another minute, letting it toast slightly to deepen its taste.
Step 3: Combine and Simmer Slowly
Return the browned beef to the pot. Pour in the beef broth. Bring everything to a gentle simmer, then add the cubed potatoes. Cover the pot and reduce the heat to low. Let it cook for about 2 hours and 30 minutes, or until both the beef and vegetables are very tender.
📝 Final Note
This stew tastes even better the next day as the tastes have more time to blend together. It stores well in the fridge for up to 3-4 days in a sealed container.
