This hearty beef stew is packed with tender chunks of beef and earthy mushrooms. It simmers slowly to bring out all the rich flavors and make the meat fall-apart good!
Whenever I make this stew, I can’t help but think of cozy evenings. A warm bowl feels like a big hug after a long day. Plus, it’s great for meal prep—tasty the next day too!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews due to its rich marbling, which keeps it tender during slow cooking. If you can’t find chuck, brisket or round can also work, though they may shift in texture.
Red Wine: It adds depth to the stew, but if you prefer to skip it, just use more beef broth. I often add a splash of apple cider vinegar for brightness if I omit wine.
Vegetables: While carrots and potatoes are classic, you could swap in parsnips, sweet potatoes, or turnips for different flavors. Fresh or frozen green beans can also add a nice texture at the end.
Mushrooms: I like using cremini mushrooms for their rich flavor. Button mushrooms are a great stand-in if cremini are not available. You could also try dried mushrooms for an intense earthy flavor; just rehydrate them first!
How Do You Ensure Tender Beef in Your Stew?
The key to tender beef is cooking it low and slow. Here’s how to do it:
- Start by searing the beef in batches. This locks in flavor. Don’t overcrowd the pot!
- After browning, allow the liquid (broth or wine) to reduce. This concentrates the flavors.
- Simmer on low heat while covered, giving the beef time to break down and become fork-tender.
- Check the beef at the 1.5-hour mark. If it’s not tender yet, keep cooking it. It’s worth the wait!
Remember to stir occasionally for even cooking and to prevent sticking.
Beef Stew with Mushrooms
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- Salt and black pepper, to taste
- 3 tbsp olive oil or vegetable oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 1 lb baby potatoes, whole or halved if large
- 8 oz mushrooms, sliced (cremini or button mushrooms work well)
- 3 cups beef broth or stock
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting beef stew will take about 3 hours total. You’ll spend about 30 minutes prepping and about 2.5 hours cooking. The long simmering time allows the flavors to meld together and makes the beef super tender, so it’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown better. Season them generously with salt and pepper all over.
2. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. In batches, brown the beef cubes on all sides for about 3-4 minutes. Make sure not to overcrowd the pot; this keeps the beef from steaming. Once browned, remove the beef and set it aside.
3. Sauté Onions and Garlic:
Reduce the heat to medium. In the same pot, add the remaining tablespoon of oil. Sauté the chopped onion until it’s softened and translucent (about 5 minutes). Add the minced garlic and cook for another minute until it smells fragrant.
4. Add Tomato Paste:
Stir in the tomato paste and let it cook for 1-2 minutes. This will help deepen the flavor of your stew.
5. Deglaze with Red Wine:
If you’re using red wine, pour it into the pot now. Scrape the bottom with a wooden spoon to remove the tasty browned bits. Let the wine simmer and reduce by half, which should take about 5 minutes.
6. Return the Beef and Add Broth:
Now it’s time to return the browned beef to the pot, along with any juices that have collected. Pour in the beef broth, and toss in the dried thyme, rosemary, and bay leaves. Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours until the beef is tender.
7. Add Vegetables:
After the beef is tender, add the carrots, baby potatoes, and mushrooms into the pot. Cook uncovered for another 30-40 minutes until the vegetables are tender as well.
8. Thicken the Stew (Optional):
If you like a thicker stew, mix the all-purpose flour with a small amount of cold water to create a slurry. Gradually stir it into the stew and let it simmer for another 5 minutes until it thickens up nicely.
9. Final Touches:
Remove the bay leaves from the pot. Give it a taste and adjust seasoning with more salt and pepper if needed. It should be full of deep, hearty flavors.
10. Serve and Enjoy:
Garnish with fresh chopped parsley for a pop of color. Serve hot with crusty bread or over creamy mashed potatoes. Enjoy every bite of your cozy beef stew!
This stew is perfect for chilly evenings and is sure to warm your heart. Happy cooking!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can use brisket or round as alternatives. Keep in mind that cooking times may vary slightly depending on the cut.
How Can I Make This Stew Gluten-Free?
To make the stew gluten-free, simply replace the all-purpose flour with cornstarch or a gluten-free blend. Mix it with a bit of cold water to create a slurry before adding to the stew for thickening.
Can I Freeze Leftover Beef Stew?
Yes, you can freeze leftover beef stew. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.
What Should I Serve with Beef Stew?
This hearty stew pairs wonderfully with crusty bread for dipping or over a bed of creamy mashed potatoes. You can also add a simple green salad for a complete meal!
