This beef stew is cozy and satisfying, packed with tender beef and hearty mushrooms. It simmers slowly to bring out all the rich flavors, making it perfect for chilly days.
There’s something special about a bowl of warm stew that just makes everything better. I love serving it with crusty bread to soak up every bit of the yummy gravy!
Making this dish is easy! Just throw everything in a pot, let it bubble away, and before you know it, you have a delicious meal ready to enjoy with family and friends!
Key Ingredients & Substitutions
Beef Chuck: This cut of beef is ideal for stew because it becomes tender as it cooks. If you want something leaner, use round or brisket instead.
Mushrooms: Cremini and button mushrooms work well here. If you’re not a fan, feel free to omit them or swap in other mushrooms like portobello or shiitake for a different texture.
Red Wine: While it adds depth, you can skip it by using more beef broth if you prefer a non-alcoholic version. A splash of balsamic vinegar can also enhance flavor if you do without wine.
Carrots and Potatoes: Use whatever root vegetables you have on hand! Parsnips or sweet potatoes would be great substitutes for added sweetness.
How Do I Make Sure My Beef is Tender in the Stew?
The key to tender beef is slow cooking. You want to allow the collagen in the meat to break down, so simmering on low heat for 1.5 hours is essential. This patience rewards you with melt-in-your-mouth beef.
- Brown the beef in batches to avoid steaming. This creates a nice crust and enhances flavor.
- Don’t rush the simmering process; keep it on low, covered, and allow it to work its magic.
- If cooking in a slow cooker, allow it to cook on low for 6-8 hours for equally tender results.
Beef Stew with Mushrooms
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 4 large carrots, cut into chunks
- 12 oz mushrooms (such as cremini or button), halved or sliced
- 12 small new potatoes or baby potatoes, whole or halved depending on size
- 2 tbsp tomato paste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This beef stew takes about 20 minutes of prep time and around 2 to 2.5 hours of cooking time. It’s a great dish to prepare when you have a little time to let it simmer and develop those delicious flavors!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning the beef cubes with salt and black pepper. This step is important to enhance the overall flavor of the stew.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the beef in small batches, careful not to overcrowd the pot, and brown on all sides. Once browned, remove the beef to a plate and set aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion. Cook for about 5 minutes until it’s softened and translucent. Next, add the minced garlic and cook for another minute until it’s fragrant.
4. Add Tomato Paste:
Stir in the tomato paste and let it cook for 1-2 minutes. This helps to develop a rich flavor that will deepen as the stew cooks.
5. Deglaze the Pot:
Return the browned beef to the pot. Pour in the red wine (if using), and use a wooden spoon to scrape up all those tasty bits stuck to the bottom of the pot. Let it simmer for about 2-3 minutes to reduce slightly.
6. Add Broth and Herbs:
Pour in the beef broth and add the thyme and bay leaves. Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the beef is tender.
7. Add Vegetables:
After the beef has simmered, add the carrots, mushrooms, and potatoes to the pot. Continue to cook, covered, for another 30-40 minutes until the vegetables are tender.
8. Optional Thickening:
If you like a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this into the stew and let it cook uncovered for 5-10 minutes until thickened to your liking.
9. Final Seasoning:
Remove the bay leaves and taste the stew. Adjust the seasoning with salt and pepper as needed.
10. Serve and Enjoy:
Garnish with chopped fresh parsley before serving. This stew is best enjoyed hot, paired with crusty bread or served over mashed potatoes for a hearty meal.
Dig in and enjoy the warmth and comfort of this delicious beef stew!
Can I Use Other Cuts of Beef for This Stew?
Yes! While beef chuck is ideal for stews due to its flavor and tenderness, you can also use brisket or beef round. Just keep in mind that cooking times may vary slightly based on the cut you choose.
How Can I Make This Stew Gluten-Free?
To make this stew gluten-free, simply omit the all-purpose flour for thickening or substitute it with a gluten-free flour blend or cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to thicken the broth smoothly.
Can I Freeze Leftover Beef Stew?
Absolutely! Beef stew freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stovetop.
What Can I Serve with This Beef Stew?
This stew pairs perfectly with crusty bread or over a bed of creamy mashed potatoes or rice. A simple side salad or steamed vegetables can complement the meal wonderfully!
