Beef and Mushroom Stew is a classic comfort dish that warms you up on chilly days. Tender chunks of beef simmer slowly with earthy mushrooms, onions, and a rich broth that’s full of deep flavors. The stew’s thick, hearty texture makes it feel like a big, cozy hug in a bowl.
I love making this stew when I want something satisfying but easy to prepare. The best part is that it tastes even better the next day, so I usually make a big batch and enjoy leftovers for a few meals. Adding a splash of red wine or Worcestershire sauce is my secret trick to enhance the flavor even more. It’s my go-to recipe whenever I want a simple but hearty home-cooked meal.
Serving this stew with some crusty bread or buttery mashed potatoes is my favorite way to enjoy it. The bread is perfect for soaking up all that tasty sauce, and the potatoes add a creamy balance. I find that sharing this stew with friends or family always brings smiles to the table—there’s just something about a warm bowl of beef and mushroom stew that makes everyone feel right at home.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and juicy when slow-cooked. If you can’t find chuck, brisket or short ribs work well too.
Mushrooms: Button or cremini mushrooms add great texture and flavor. For a deeper taste, try baby bella mushrooms or even shiitakes.
Tomato Paste: It gives the stew a rich, slightly tangy base. If you don’t have tomato paste, you can use a bit of ketchup or skip it and add a splash of balsamic vinegar for acidity.
Red Wine: Optional but recommended for depth of flavor. Use a dry red wine you’d enjoy drinking. If you prefer not to use wine, substitute with extra beef broth.
Thyme and Bay Leaves: These herbs add earthiness and aroma. Fresh thyme is best, but dried works well too. Don’t forget to remove the bay leaves before serving!
How Can You Make the Beef Tender and the Stew Thick?
Getting the beef tender and stew thick means giving it time and using the right steps:
- Brown the beef well on all sides. This caramelizes the meat and adds flavor.
- Cook the stew slowly on low heat for 2 to 2 ½ hours. Slow simmering breaks down the connective tissue and makes beef tender.
- Use flour after the veggies to create a natural thickener—cook it well before adding liquids, so it doesn’t taste raw.
- Keep the stew covered while cooking to trap moisture but check occasionally to stir gently.
- If you want it thicker toward the end, remove the lid and let it simmer uncovered for 10-15 minutes to reduce the liquid.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend it because it heats evenly and can handle long simmering without burning.
- Wooden spoon or spatula – perfect for stirring the stew and scraping up browned bits from the bottom.
- Measuring cups and spoons – helps you add ingredients accurately for the best flavor.
- Knife and cutting board – essential for chopping beef, vegetables, and herbs easily.
Flavor Variations & Add-Ins
- Swap beef for shredded chicken for a quicker, lighter stew. Perfect when you want a different protein.
- Add potatoes or parsnips along with carrots for extra heartiness and texture.
- Stir in a splash of balsamic vinegar or a dash of smoked paprika to add smoky depth.
- Use fresh herbs like rosemary or thyme instead of dried for a more vibrant flavor.
Beef And Mushroom Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 cups sliced mushrooms (button or cremini)
- 3 medium carrots, peeled and sliced into rounds
- 2 tbsp tomato paste
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 cup red wine (optional, can replace with extra beef broth)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the ingredients, plus 2 to 2 ½ hours of slow cooking to make the beef tender and the flavors meld beautifully. It’s a great meal to start early and let simmer while you relax or do other things.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes with salt and pepper. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches to avoid crowding. Brown the meat on all sides, then transfer it to a plate.
2. Cook the Aromatics and Vegetables:
Add the remaining tablespoon of oil to the pot. Sauté the onion for about 5 minutes until soft and translucent. Stir in the garlic and cook for one more minute. Then add the mushrooms and carrots, cooking until the mushrooms soften and start to release their juices, about 5 to 7 minutes.
3. Build the Stew Base:
Stir in the tomato paste and cook for 1 to 2 minutes. Sprinkle the flour over the vegetables, and stir well to coat them evenly. Cook for about 2 minutes to cook out the raw flour taste.
4. Add Liquids and Simmer:
Slowly pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. Return the browned beef to the pot. Stir in Worcestershire sauce, thyme, and the bay leaves. Bring the stew to a gentle simmer.
5. Slow Cook to Tenderness:
Reduce the heat to low. Cover the pot and let the stew cook gently for 2 to 2 ½ hours. Check occasionally, stirring gently, until the beef is tender and the sauce has thickened.
6. Final Touches and Serve:
Remove the bay leaves. Taste and add more salt and pepper if needed. Garnish with fresh chopped parsley. Serve the stew hot with crusty bread, mashed potatoes, or buttered noodles for a hearty meal.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with an equal amount of beef broth. You can also add a splash of balsamic vinegar or a little grape juice to keep some depth of flavor.
