Beef & mushroom gravy stew is a rich, slow-simmered comfort dish where tender beef and earthy mushrooms cook in a thick, savory gravy.
🥩🍄 Beef & Mushroom Gravy Stew
🛒 Ingredients
- 800 g beef (chuck or stewing beef, cut into cubes)
- 250 g mushrooms (sliced)
- 1 large onion (chopped)
- 3–4 garlic cloves (minced)
- 2 tbsp oil or butter
- 2 tbsp flour (for thickening)
- 2 tbsp tomato paste (optional, adds depth)
- 2–3 cups beef stock (or water + stock cubes)
- 1 tsp Worcestershire sauce (optional but recommended)
- 1 tsp thyme (or mixed herbs)
- 1–2 bay leaves
- Salt and black pepper to taste
👨🍳 Instructions
- Brown the beef:
Heat oil in a pot and sear beef cubes until browned on all sides. Remove and set aside. - Sauté aromatics:
In the same pot, cook onions until soft, then add garlic. - Cook mushrooms:
Add mushrooms and sauté until they release moisture and start browning. - Build the gravy base:
Stir in flour and tomato paste. Cook for 1–2 minutes to remove raw flour taste. - Add liquid:
Slowly pour in beef stock while stirring to avoid lumps. - Season & simmer:
Add Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot. - Slow cook:
Cover and simmer on low heat for 1.5–2 hours until beef is tender and gravy thickens. - Adjust:
Taste and adjust seasoning before serving.
🍽️ Serve with:
- Mashed potatoes
- Rice
- Crusty bread
- Buttered noodles
This creates a deep, savory Beef and mushroom gravy stew with tender meat and a thick, flavorful gravy.
If you want, I can also make a pressure cooker (1-hour) version, a creamy version with sour cream, or a Pakistani-style spiced twist.
