Beef and Mushroom Stew is a heartwarming dish that feels like a big, cozy hug on a chilly day. It’s filled with tender chunks of beef, soft mushrooms, and a rich, flavorful broth that slowly brings all the ingredients together into a comforting meal. The mushrooms add this lovely earthy taste that pairs perfectly with the hearty beef, making every bite satisfying and full of depth.
I love making this stew on weekends when I have a little extra time for it to simmer and get tender. It’s one of those dishes that tastes even better the next day, so I always make a big pot and sometimes even freeze leftovers for easy meals later on. I find that gently browning the beef before adding it to the stew really helps build that deep flavor that makes this dish so special.
Serving this stew with some crusty bread or over creamy mashed potatoes is my favorite way to enjoy it. It feels like the perfect comfort food after a busy day, and it’s great for gathering friends or family around the table. Every time I make it, I’m reminded of cozy evenings and good company, which is why this recipe always holds a special place in my kitchen.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and flavorful with slow cooking. If you can’t find chuck, try brisket or short ribs as alternatives.
Mushrooms: Cremini mushrooms are my favorite here for their rich flavor, but white button mushrooms work well too. Avoid watery mushrooms like enoki to keep the stew hearty.
Red wine: Adds depth but isn’t a must-have. If you prefer no alcohol, just replace it with more beef broth—your stew will still be delicious.
Flour: It helps thicken the stew. For a gluten-free version, use cornstarch or arrowroot powder, mixing it with cold water before adding.
How Do I Get Tender Beef With Deep Flavor in This Stew?
Browning the beef well sets the flavor base. Here’s how:
- Pat beef dry—removes moisture so it sears instead of steams.
- Use a hot pan with some oil, and don’t crowd the meat. Brown in batches if needed.
- Cook until all sides are golden brown.
Then, simmer gently with broth and herbs for 1.5-2 hours. Low heat and slow cooking break down the meat fibers, making it tender and tasty.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without hot spots.
- Sharp chef’s knife – makes chopping beef, onions, and mushrooms quick and safe.
- Cutting board – a sturdy one keeps your workspace clean and stable while prepping.
- Wooden spoon – great for stirring the stew gently without scratching your pot.
- Measuring cups and spoons – help you get the liquid and seasonings just right every time.
Flavor Variations & Add-Ins
- Add carrots and celery for extra sweetness and crunch—they soften nicely during the long cook.
- Swap beef for lamb chunks for a slightly gamier taste that pairs well with mushrooms and herbs.
- Toss in fresh rosemary or a splash of balsamic vinegar near the end to brighten the rich flavors.
- Include pearl onions or shallots for a milder onion flavor and elegant look.
Beef and Mushroom Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340g) cremini or white mushrooms, sliced
- 2 tbsp tomato paste
- 1/4 cup (30g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) dry red wine (optional, can substitute with additional beef broth)
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped (for garnish)
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1.5 to 2 hours of gentle simmering to get the beef tender and the flavors rich. Plan for around 2 hours total to make this warming stew.
Step-by-Step Instructions:
1. Browning the Beef:
Pat the beef cubes dry with paper towels and season with salt and black pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches without crowding, about 3-4 minutes per batch. Remove browned beef and set aside.
2. Cooking the Vegetables:
In the same pot, add the remaining tablespoon of oil. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Then add the garlic and mushrooms and cook until the mushrooms are browned and their moisture evaporated, about 6-8 minutes.
3. Building the Stew Base:
Stir in tomato paste and cook for 1-2 minutes for deeper flavor. Sprinkle flour over the mixture and stir well to coat; cook for 1 minute more. Slowly pour in beef broth and red wine (if using), stirring constantly to avoid lumps. Bring to a simmer.
4. Simmering the Stew:
Return the browned beef to the pot. Add thyme, bay leaves, and Worcestershire sauce. Stir to combine, cover, reduce heat to low, and let simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
5. Finishing Touches:
Remove bay leaves, adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with fresh parsley. It’s perfect with creamy mashed potatoes or crusty bread on the side.
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag for quicker thawing. Pat it dry before browning to get a good sear.
How Can I Thicken the Stew if It’s Too Thin?
If your stew needs thickening, mix 1 tablespoon of flour or cornstarch with a little cold water to make a slurry. Stir it into the simmering stew and cook for a few more minutes until it thickens to your liking.
What’s the Best Way to Store Leftover Stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze the stew for up to 3 months—thaw overnight in the fridge before reheating.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and cook the onions, garlic, and mushrooms as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add flour towards the end to thicken if needed.
