Here’s a rich and hearty Beef and Mushroom Stew recipe — perfect for a cozy dinner.
🥩 Beef and Mushroom Stew
Ingredients (Serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- Salt & black pepper, to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or cremini)
- 2 carrots, sliced
- 2 stalks celery, sliced
- 4 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 2 bay leaves
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
1️⃣ Brown the beef
- Toss beef cubes with salt, pepper, and flour.
- Heat olive oil in a large pot over medium-high heat.
- Brown beef on all sides, working in batches if necessary. Remove and set aside.
2️⃣ Sauté vegetables
- In the same pot, sauté onion and garlic until translucent.
- Add mushrooms, carrots, and celery; cook 5 minutes until slightly softened.
3️⃣ Deglaze and simmer
- Pour in red wine (if using) and scrape browned bits from the bottom.
- Return beef to the pot.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low and cover. Simmer 1.5–2 hours until beef is tender.
4️⃣ Finish and serve
- Remove bay leaves.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.
Tips
- Thicker stew: Mix 1–2 tablespoons cornstarch with cold water and stir into the stew in the last 10 minutes.
- Flavor boost: Add a splash of soy sauce or balsamic vinegar at the end.
- Slow cooker option: Brown beef first, then transfer all ingredients to a slow cooker and cook on low 6–8 hours.
If you want, I can also give you a creamy beef and mushroom stew version with a rich sour cream or cream cheese twist.
