This beef stew is packed with tender meat and tasty mushrooms, creating a hearty dish that’s perfect for a cozy evening. The rich sauce makes every bite comforting!
You can throw everything into one pot and let it simmer. That’s my kind of cooking! Just grab some bread to dip in the sauce, and you’re set for a warm meal.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you prefer different cuts, consider brisket or round for a leaner option. Just remember, tougher cuts need longer cooking times!
Red Wine: While it adds depth to the stew, you can skip it if you don’t have any. Just use an extra cup of beef broth instead, or try grape juice for a non-alcoholic version.
Mushrooms: Button mushrooms are a classic choice, but you could also go for cremini or shiitake for a richer flavor. If you can’t find fresh mushrooms, dried mushrooms can be rehydrated in warm water and used instead.
Herbs: Fresh rosemary and thyme add great taste, but if you have dried herbs, use about a teaspoon of each instead. Just remember to add them early in the cooking process to let the flavors develop.
How Do I Get My Beef to be Extra Tender?
Achieving tender beef is key in this stew. It starts with browning the meat well. This not only adds flavor but also ensures a good texture. Here’s how to do it:
- Don’t overcrowd the pot! Cook the beef in batches so each piece gets a good sear.
- Set your heat to medium-high but adjust if it starts to smoke. You want a nice brown crust.
- After browning, low and slow is the way to go. Simmer the stew for at least 1.5 to 2 hours. This breaks down tough fibers in the meat, making it tender.
- Check for doneness by poking the beef; it should be fork-tender and easy to pull apart.
Beef Stew with Mushrooms
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 12 oz whole button mushrooms, cleaned and trimmed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious beef stew will take about 20 minutes to prep and around 2 hours to cook. After browning the beef and sautéing the vegetables, you’ll let it simmer gently, allowing all those wonderful flavors to meld together. The wait is well worth it!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This adds flavor from the beginning!
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown all sides well, then transfer the beef to a plate. This step helps seal in the flavors.
3. Sauté the Vegetables:
Lower the heat to medium, add the remaining tablespoon of oil, and sauté the chopped onion until it becomes translucent, about 5 minutes. Then add in the minced garlic and cook for an additional minute until fragrant.
4. Build the Flavor:
Stir in the tomato paste and cook for 1-2 minutes to enhance the flavors. This step is crucial for a rich sauce!
5. Combine Ingredients:
Return the browned beef to the pot. Pour in the red wine (if using) and let it cook for about 2-3 minutes to reduce slightly. Then add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring everything to a gentle simmer.
6. Simmer the Stew:
Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the beef is fork-tender. This long cooking time is what makes the beef so juicy and flavorful!
7. Add the Vegetables:
After the beef is tender, add the carrots and whole mushrooms to the pot. Cover again and continue to cook for another 30 minutes, or until the vegetables become tender.
8. Thicken the Stew:
In a small bowl, mix the flour and cold water until smooth. Stir this mixture into the stew to thicken the sauce. Cook uncovered for an additional 10 minutes, allowing it to reach the desired consistency.
9. Finish the Stew:
Remove and discard the rosemary, thyme sprigs, and bay leaves. Taste the stew and adjust the seasoning with salt and pepper as needed.
10. Serve and Enjoy:
Garnish with freshly chopped parsley for a pop of color. Serve your hearty beef stew hot with crusty bread or mashed potatoes—perfect for dipping!
Enjoy your comforting Beef Stew with Mushrooms; it’s a delightful dish that’s sure to warm the soul!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal due to its tenderness when slow-cooked, you can also use brisket or round cuts. Just remember that different cuts may require slightly different cooking times.
How Do I Store Leftovers?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth if it seems too thick.
Can I Make This Stew in a Slow Cooker?
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. Add the carrots and mushrooms in the last hour for the best texture.
What Should I Serve With Beef Stew?
This hearty stew pairs wonderfully with crusty bread for dipping or over mashed potatoes or egg noodles. You can also serve it with a simple salad for a well-rounded meal!
