Beef and Mushroom Stew is a hearty dish that brings together tender chunks of beef and earthy mushrooms in a rich, comforting sauce. It’s the kind of meal that warms you from the inside out, perfect for chilly days when you want something filling and satisfying.
I love making this stew when I have a bit of time to let everything simmer slowly. The beef becomes melt-in-your-mouth soft, and the mushrooms add a deep, natural flavor that makes the sauce extra tasty. I usually throw in some carrots and onions too, which soak up all those delicious flavors and add a little sweetness to the mix.
One of my favorite ways to enjoy this stew is with a big scoop of creamy mashed potatoes or some crusty bread to soak up all the sauce. It’s always a crowd-pleaser at family dinners, and leftovers taste even better the next day! Making this stew always feels like a warm, welcome hug in a bowl.
Key Ingredients & Substitutions
Beef stew meat: Look for chuck or brisket cuts. They become tender after slow cooking. If you want a leaner stew, try sirloin, but it won’t be as soft. I recommend cutting the beef into even cubes for uniform cooking.
Mushrooms: I use cremini mushrooms for their deep flavor, but button mushrooms are fine too. If you want a meatier bite, try adding shiitake or portobello instead. Just slice them evenly for even cooking.
Red wine: It adds depth, but if you prefer no alcohol, replace with extra beef broth or a splash of balsamic vinegar for some acidity. I often skip wine when cooking for kids or quick meals.
Tomato paste: This ingredient gives the stew richness and color. If you don’t have it, tomato sauce or even a few diced fresh tomatoes work. Just cook a bit longer to thicken.
How Do I Get Tender, Flavorful Beef in the Stew?
Cooking beef stew meat until it’s tender is all about low and slow. Here’s how I do it:
- Brown the beef first: Dry the cubes and sear them in batches over medium-high heat. This step locks in flavor and gives the stew a rich base.
- Use a heavy pot: A Dutch oven or thick-bottom pot distributes heat evenly and keeps the stew at a gentle simmer.
- Simmer gently: After adding liquids, cook covered on low heat for 1.5 to 2 hours. Check occasionally and add broth if needed.
- Be patient: Resist the urge to rush. This slow cooking breaks down tough meat fibers, making the beef tender and delicious.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it distributes heat evenly and is perfect for slow cooking stews.
- Chef’s knife and cutting board – for chopping the beef, vegetables, and garlic safely and quickly.
- Mixing spoon or spatula – helps stir ingredients evenly and scrape up delicious browned bits from the bottom.
- Measuring cups and spoons – to accurately add liquids like broth, wine, and tomato paste for balanced flavors.
Flavor Variations & Add-Ins
- Proteins: Add in some bacon pieces or browned sausage for extra flavor and richness.
- Veggies: Stir in carrots, potatoes, or peas toward the end of cooking for added texture and color.
- Spices & Herbs: Swap thyme for rosemary or add a dash of smoked paprika to give a smoky twist.
- Cheese or Cream: Finish with a sprinkle of grated Parmesan or a splash of cream for a richer, creamier stew.
Beef And Mushroom Stew
Ingredients You’ll Need:
- 2 lbs (900 g) beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini or button mushrooms)
- 2 cups beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This beef and mushroom stew takes about 20 minutes to prepare and brown the meat and vegetables. Then, you’ll simmer it slowly for 1.5 to 2 hours to get the beef tender and the flavors blended. Total time is about 2 to 2.5 hours.
Step-by-Step Instructions:
1. Brown the Beef:
Start by patting the beef cubes dry with paper towels. Season them with salt and pepper. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, so they get a nice golden crust without crowding. Once browned, remove and set them aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onions and cook until they’re soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook them until they release their moisture and start to brown, around 7 to 8 minutes. This brings out their rich, earthy flavor.
4. Build the Stew Base:
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then return the browned beef to the pot. Sprinkle the flour over the beef and mushrooms, stirring well to coat everything evenly. (You can skip the flour if you prefer a thinner stew.)
5. Add Liquids and Seasonings:
Pour in the red wine (or extra broth) and let it simmer for 3-4 minutes until it reduces a bit. Add the beef broth, dried thyme, and bay leaves. Stir everything together.
6. Simmer Slowly:
Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook slowly for about 1.5 to 2 hours. Check occasionally and add more broth if the stew gets too thick. You want the beef to become tender and full of flavor.
7. Final Touches and Serving:
Remove the bay leaves and taste the stew. Add salt and pepper if needed. Serve hot, garnished with fresh parsley. It’s delicious alongside creamy mashed potatoes or with crusty bread to soak up all the savory sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef stew meat, but make sure to thaw it fully in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking.
How Can I Thicken the Stew Without Using Flour?
If you prefer a gluten-free option or want to skip flour, you can thicken the stew by simmering it uncovered for the last 15-20 minutes to reduce the liquid. Alternatively, mash a few cooked potatoes into the stew to naturally thicken it.
Can I Make This Beef and Mushroom Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove over low heat.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and use within 3 months. Thaw overnight in the fridge before reheating.
