This hearty beef stew is packed with tender beef and earthy mushrooms, all simmered together for a cozy meal. It’s like a warm hug in a bowl!
The aroma while it cooks is just the best; I often find myself sneakily tasting it before it’s done. Don’t you just love when you can enjoy a dish the whole family will adore?
What I love most is how easy it is to make. Just throw everything in a pot, let it simmer, and before you know it, you have a delicious dinner ready to enjoy!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews since it becomes tender with slow cooking. If you’re looking for an alternative, you could use stew meat or brisket, but avoid lean cuts as they won’t give the same melt-in-your-mouth texture.
Mushrooms: I love using baby bella or cremini mushrooms for their rich flavor. If you can’t find them, white button mushrooms work too, or even dried mushrooms rehydrated in hot water for a deeper taste.
Red Wine: While wine adds depth, it’s fine to skip it or swap with more beef broth if desired. You can also use non-alcoholic wine or grape juice for a different flair, keeping the stew flavorful without the booze.
Thyme and Bay Leaves: Fresh is always best, but dried thyme can be used in a pinch. Just remember that dried herbs are more concentrated, so adjust the amount accordingly. Skip the bay leaves if you don’t have them, although they do add a nice layer of flavor.
How Do I Achieve Perfectly Tender Beef?
Cooking beef until it’s tender is crucial for a great stew. Here’s how to do it:
- Start by browning your beef cubes. This step adds flavor, so don’t rush it! Make sure not to overcrowd the pot.
- Once browned, add veggies and let them soften. This builds the base flavors of your stew.
- The key is low and slow cooking—keep your heat low and let it simmer for 1.5 to 2 hours. This allows the collagen in the beef to break down, making it tender.
Stir occasionally and check for tenderness. You want those beef cubes to melt in your mouth by the end!
Beef Stew with Mushrooms
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 12 oz whole baby mushrooms or sliced mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 2 bay leaves
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious beef stew will take approximately 15 minutes to prepare and about 1.5 to 2 hours to cook. In total, you’re looking at about 2 hours and 15 minutes until you can enjoy this hearty meal.
Step-by-Step Instructions:
1. Season the Beef:
Begin by seasoning your beef cubes generously with salt and black pepper. This will enhance the flavor as the meat cooks.
2. Brown the Beef:
In a large heavy-bottom pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. This helps achieve a nice sear. Once browned, remove the beef and set it aside.
3. Sauté the Vegetables:
In the same pot, if needed, add the remaining 1 tablespoon of oil. Sauté the chopped onions and sliced carrots for about 5 minutes, or until the onions become translucent.
4. Add Flavor:
Next, add the minced garlic, cooking for about a minute until it’s fragrant and starts to soften.
5. Incorporate Tomato Paste:
Stir in the tomato paste, cooking for about 2 minutes. This step helps to deepen the flavors.
6. Mix in Flour:
Sprinkle the flour over the vegetable mix and stir well to coat everything. Cook for another 1-2 minutes while stirring constantly.
7. Add Liquids:
Gradually whisk in the beef broth and red wine (if using), scraping up any tasty browned bits stuck to the bottom of the pot.
8. Return the Beef:
Add the browned beef back into the pot along with the mushrooms.
9. Season and Simmer:
Add the thyme and bay leaves, bringing the stew to a gentle simmer.
10. Low and Slow Cooking:
Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally until the beef is tender and the stew has thickened beautifully.
11. Final Touches:
Before serving, remove the bay leaves and adjust the seasoning with salt and pepper to taste.
12. Serve and Enjoy:
Serve the stew hot, garnished with freshly chopped parsley. This hearty stew is perfect with crusty bread or served over mashed potatoes. Enjoy every comforting bite!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it completely in the refrigerator overnight before cooking. If you’re in a hurry, you can use the microwave’s defrost setting, but make sure it’s fully thawed and patted dry before seasoning and browning.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply substitute it with additional beef broth. You can also use grape juice or non-alcoholic wine for a similar flavor without the alcohol.
How Do I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally. You may need to add a splash of broth or water to loosen it up.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender.
