Here’s a rich, hearty Beef and Mushroom Stew — deeply savory, comforting, and perfect for a cozy meal.
🍲 Beef and Mushroom Stew
Serves: 4–6
Ingredients:
- 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
- 3 tbsp flour
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 lb mushrooms (cremini or button), sliced
- 1 large onion, chopped
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (optional, but recommended)
- 3 cups beef broth
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- Optional: 1 tsp soy sauce for extra depth
- Fresh parsley for garnish
Instructions:
- Season & coat beef
- Pat beef dry. Toss with flour, salt, and pepper.
- Brown the beef
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown beef in batches (don’t overcrowd). Remove and set aside.
- Sauté vegetables
- In the same pot, cook mushrooms until browned.
- Add onion and carrots; cook 5 minutes.
- Stir in garlic and tomato paste; cook 1 minute.
- Deglaze
- Pour in red wine and scrape up browned bits from bottom of pot.
- Simmer 2–3 minutes to reduce slightly.
- Simmer the stew
- Return beef to pot.
- Add broth, thyme, bay leaf, Worcestershire sauce, and soy sauce if using.
- Bring to a gentle simmer.
- Cover and cook on low for 1½–2 hours, until beef is fork-tender.
- Finish & serve
- Remove bay leaf.
- Adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
✅ Tips for Best Flavor
- Use beef chuck for tender results after slow cooking.
- Browning the meat well builds deep flavor.
- For thicker stew, simmer uncovered the last 15–20 minutes.
- Serve with mashed potatoes, egg noodles, or crusty bread.
If you’d like, I can also give you a slow cooker version or a Guinness-style Irish variation for extra richness.
