Here’s a rich, comforting Beef and Mushroom Stew — hearty, savory, and perfect for a cozy dinner 🍲
🥩🍄 Beef & Mushroom Stew
🛒 Ingredients (Serves 4–6)
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt & black pepper
- 2–3 tbsp flour
- 2 tbsp olive oil
- 1 lb mushrooms (cremini or button), sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 tbsp tomato paste
- 1 cup dry red wine (optional but recommended)
- 3 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1–2 tsp cornstarch (optional, for thickening)
- Fresh parsley for garnish
👩🍳 Instructions
- Season & coat beef
Pat beef dry. Season with salt and pepper, then lightly toss in flour. - Brown the meat
Heat oil in a large Dutch oven or heavy pot over medium-high heat.
Brown beef in batches (don’t crowd). Remove and set aside. - Sauté vegetables
In the same pot, add mushrooms and cook until browned and their liquid evaporates (5–7 minutes).
Add onion, carrots, and garlic; cook until softened. - Build flavor
Stir in tomato paste and cook 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer 2–3 minutes. - Simmer
Return beef to pot. Add broth, thyme, rosemary, bay leaf, and Worcestershire sauce.
Bring to a simmer, cover, and cook on low for 1½–2 hours until beef is tender. - Thicken (optional)
If thicker stew is desired, mix cornstarch with 1 tbsp cold water and stir in. Simmer a few minutes until thickened. - Finish
Remove bay leaf. Taste and adjust seasoning. Garnish with parsley.
🍽 Serve With
- Mashed potatoes
- Buttered egg noodles
- Crusty bread
- Over rice
🔥 Slow Cooker Option
After browning beef and sautéing vegetables, transfer everything to a slow cooker. Cook on low 7–8 hours or high 4–5 hours.
If you’d like, I can also give you:
- A French-style version
- A Guinness stout version
- A creamy mushroom version
- An Instant Pot version
What sounds best?
