Classic Beef and Mushroom Stew

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A rich, savory stew made with tender beef chunks and earthy mushrooms. Slow-simmered with aromatic vegetables and herbs for deep flavor. Perfect for cozy dinners, served with crusty bread or mashed potatoes.

Explanation

This stew combines seared beef with mushrooms, onions, carrots, and herbs, simmered in a flavorful broth (often with red wine for depth). The slow cooking process tenderizes the beef and allows the flavors to meld into a hearty, comforting dish. Mushrooms add an earthy richness that complements the meat beautifully. It’s a classic one-pot meal that’s both rustic and elegant.

Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours 20 minutes Servings: 6

Ingredients

  • 2 lbs beef chuck (cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 2 carrots (sliced)
  • 2 celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 1 lb mushrooms (button or cremini, sliced)
  • 2 tablespoons tomato paste
  • 1 cup red wine (optional, for depth)
  • 4 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons flour (for thickening, optional)
  • Fresh parsley (chopped, for garnish)

Products for Using in Recipe

  • Use well-marbled beef chuck for tenderness and flavor.
  • Cremini mushrooms add a deeper, earthy taste compared to button mushrooms.
  • High-quality beef broth ensures a rich base.
  • Cast-iron Dutch oven or heavy pot helps retain heat for slow simmering.

Instructions

  1. Season beef cubes with salt and pepper.
  2. Heat olive oil in a Dutch oven. Sear beef in batches until browned. Remove and set aside.
  3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
  4. Add mushrooms and cook until they release moisture and begin to brown.
  5. Stir in tomato paste and cook for 2 minutes.
  6. Deglaze with red wine (if using), scraping up browned bits.
  7. Return beef to pot. Add beef broth, bay leaves, and thyme.
  8. Bring to a simmer, cover, and cook on low heat for 1 ½ – 2 hours until beef is tender.
  9. If desired, whisk flour with a little water and stir into stew to thicken.
  10. Remove bay leaves and thyme sprigs. Garnish with parsley before serving.

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