This Beef and Mushroom Stew is a hearty, comforting dish packed with tender chunks of beef and flavorful mushrooms simmered together in a rich, savory broth. The combination of slow-cooked meat and earthy mushrooms makes it perfect for a cozy dinner on a chilly evening.
I love making this stew when I want something easy to prepare but satisfying to eat. It’s the kind of meal you can leave to cook slowly on the stove or in the oven while you relax or take care of other things. The beef becomes so tender, and the mushrooms add a nice depth of flavor that really brings the whole stew together.
My favorite way to enjoy this stew is with a side of crusty bread to soak up all the tasty sauce. Sometimes I add a sprinkle of fresh parsley on top for a pop of color and freshness. It always feels like a warm hug in a bowl—something that brings everyone around the table for seconds and leftovers the next day!
Key Ingredients & Substitutions
Beef stew meat: I recommend chuck roast as it gets tender and flavorful when slow-cooked. If you want leaner meat, try sirloin, but it won’t be quite as tender.
Mushrooms: Cremini or button mushrooms are great choices. You can also use shiitake or portobello for a stronger mushroom flavor.
Red wine: This adds depth, but if you prefer no alcohol, just add extra beef broth or a splash of balsamic vinegar for a bit of acidity.
Tomato paste: Key for richness and balancing flavors. If you don’t have it, you can use a bit of ketchup or omit it, but the stew will be milder.
How Do I Get Tender Beef and Deep Flavor in My Stew?
Getting the beef tender and flavorful comes down to these steps:
- Don’t rush browning: Brown meat in batches on medium-high heat, giving it time to develop a deep crust. This locks in flavor.
- Slow simmer: Cook the stew gently on low heat for at least 1.5 hours. This breaks down tough meat fibers so the beef becomes tender.
- Layer flavors: Sauté onions, garlic, mushrooms, then add tomato paste and wine to build richness before adding broth and beef.
- Don’t forget to season: Taste and adjust salt and pepper near the end to make all flavors pop.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and keeps the stew simmering gently.
- Cutting board and sharp knife – for chopping onions, garlic, mushrooms, and beef.
- Measuring spoons and cups – to keep your ingredients precise, especially for liquids and seasonings.
- Wooden spoon or spatula – gentle stirring helps avoid breaking apart the tender meat and mushrooms.
- Tongs – useful for turning the beef chunks while browning.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken for a different twist, which cooks just as tender over slow heat.
- Stir in a splash of Worcestershire sauce or soy sauce for extra umami flavor.
- Add vegetables like carrots, potatoes, or celery to make the stew heartier and more colorful.
- Finish with a sprinkle of Parmesan or a dash of hot sauce for a personalized flavor boost.
How to Make Beef and Mushroom Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour
- 3 tbsp olive oil or vegetable oil, divided
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 2 cups beef broth
- 1 cup dry red wine (optional, or use more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This stew takes about 20 minutes for prep and browning, plus 1.5 to 2 hours of gentle simmering. The slow cooking helps the beef get tender and the flavors blend beautifully.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Season your beef cubes with salt and pepper. Toss them lightly in flour, shaking off any extra. Heat 2 tablespoons of oil in a large, heavy pot over medium-high heat. Brown the beef in batches so they don’t crowd the pan, about 3-4 minutes per side. Take the browned beef out and set it aside.
2. Cook Vegetables:
In the same pot, add the final tablespoon of oil. Sauté the diced onion until soft, about 5 minutes. Stir in minced garlic and cook for another minute. Add the sliced mushrooms and cook until they release their juices and start to brown, around 5-7 minutes.
3. Build the Flavor Base:
Mix in the tomato paste and cook it for 1-2 minutes to develop deeper flavor. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce a little, about 3-4 minutes.
4. Simmer the Stew:
Return the browned beef to the pot. Add beef broth, dried thyme, rosemary, and bay leaves. Stir to combine everything. Bring it to a slow simmer, then cover and cook gently for 1.5 to 2 hours, until the beef is tender and the flavors are rich.
5. Final Touches & Serving:
Remove the bay leaves. Taste and add more salt and pepper if needed. Ladle your stew over creamy mashed potatoes or enjoy it with crusty bread. Sprinkle with chopped fresh parsley for a nice, fresh touch!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps with browning.
Can I Skip the Red Wine?
Absolutely! Simply replace the red wine with an equal amount of beef broth. You can also add a splash of balsamic vinegar or a bit of Worcestershire sauce to maintain some acidity and depth of flavor.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Add More Vegetables to the Stew?
Yes! Carrots, potatoes, and celery work wonderfully added in along with the broth. Just chop them into bite-sized pieces and add early so they cook until tender during the simmering stage.
