Beef Stew with Mushrooms

This hearty beef stew with mushrooms delivers rich, comfort-food satisfaction in every spoonful. Tender chunks of beef slowly braised with earthy mushrooms create deep, savory flavors that develop over hours of gentle cooking. Perfect for cold evenings, this one-pot meal requires minimal hands-on time while filling your kitchen with irresistible aromas.

Recipe Details

Prep Time: 25 mins
Cook Time: 2 hours 30 mins
Total Time: 2 hours 55 mins
Servings: 6-8
Difficulty: Easy

Ingredients

• 3 pounds beef chuck roast, cut into 2-inch cubes
• 1 pound mixed mushrooms (cremini, shiitake, and button), sliced thick
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• ½ cup red wine (optional)
• 4 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 pound baby potatoes, halved
• 3 large carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (if needed)

Instructions

1. Prepare the beef: Cut chuck roast into uniform 2-inch cubes, removing any large pieces of fat. Pat beef completely dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated.
2. Brown the beef: Heat 2 tablespoons vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown beef cubes on all sides, about 8-10 minutes total per batch. Transfer browned beef to a plate and set aside.
3. Cook the mushrooms: Add remaining oil to the same pot. Add sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. The mushrooms should be golden but still slightly firm.
4. Build the flavor base: Add diced onion to the mushrooms and cook for 4-5 minutes until softened and translucent. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
5. Deglaze the pot: Pour in red wine if using, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let wine simmer for 2 minutes to cook off the alcohol.
6. Add liquid and herbs: Return browned beef to the pot along with any accumulated juices. Pour in beef broth until beef is just covered. Add bay leaves, thyme, and rosemary. Bring to a gentle simmer.
7. Begin slow cooking: Reduce heat to low, cover partially, and simmer gently for 1 hour 30 minutes. The liquid should barely bubble around the edges. Stir occasionally and add more broth if needed.
8. Add vegetables: Add halved potatoes, carrots, and celery to the pot. The vegetables should be mostly submerged. Continue simmering covered for another 45-60 minutes until beef is fork-tender and vegetables are cooked through.
9. Final seasoning: Remove bay leaves and herb sprigs. Taste and adjust seasoning with salt and pepper. If you prefer a thicker stew, stir in the cornstarch slurry and simmer for 5 minutes until thickened.
10. Serve: Ladle beef stew with mushrooms into deep bowls and garnish with fresh chopped parsley. Serve immediately while hot.

Tips for Success

Choose the right cut: Chuck roast contains enough marbling and connective tissue to become incredibly tender during long, slow cooking. Avoid lean cuts like sirloin, which will become tough and dry.

Don’t skip the browning: Properly browning the beef creates a rich, caramelized crust that adds deep flavor to the entire stew. Take time to brown in batches rather than overcrowding the pot.

Low and slow is key: Maintain a gentle simmer throughout cooking. Rapid boiling will make the meat tough and stringy. The liquid should barely bubble around the edges.

Mushroom variety matters: Using a mix of mushroom types creates more complex, earthy flavors. If unavailable, cremini mushrooms alone work well, but avoid delicate varieties that will break down completely.

Timing vegetables correctly: Add harder vegetables like potatoes and carrots during the last hour of cooking to prevent them from becoming mushy while ensuring they’re fully tender.

Recipe Variations

Red wine variation: Use a full cup of red wine for deeper, more complex flavors. Cabernet Sauvignon or Merlot work particularly well with beef and mushrooms.

Herb substitutions: Replace thyme and rosemary with oregano and sage for a different flavor profile. Fresh herbs can be substituted with half the amount of dried herbs.

Vegetable additions: Include parsnips, turnips, or pearl onions for variety. Add green peas or green beans during the last 15 minutes of cooking for color and freshness.

Slow cooker method: After browning beef and vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.

Storage Instructions

Refrigerator storage: Cool completely before storing in the refrigerator for up to 4 days. The flavors actually improve after a day, making leftovers even more delicious.

Freezing guidelines: This beef stew with mushrooms freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving 1-inch headspace for expansion.

Reheating instructions: Thaw frozen stew overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if the stew seems too thick.

Make-ahead strategy: This stew can be made entirely ahead and reheated. The flavors develop and improve over time, making it perfect for meal prep or entertaining.

Nutritional Highlights

Beef chuck provides high-quality protein, iron, and B vitamins essential for energy metabolism. Mushrooms contribute selenium, potassium, and antioxidants while adding meaty texture without extra calories. The variety of vegetables supplies fiber, vitamins, and minerals, making this a well-balanced, nutritious meal.

Serving Suggestions and Pairings

Serve this hearty beef stew with mushrooms over creamy mashed potatoes, buttered egg noodles, or alongside crusty artisan bread for soaking up the rich broth. A simple green salad with vinaigrette provides a fresh contrast to the rich flavors. For beverages, pair with the same red wine used in cooking, or try a robust beer or full-bodied coffee.

The combination of tender beef, earthy mushrooms, and perfectly cooked vegetables in a rich, savory broth makes this stew the ultimate comfort food. Whether you’re feeding a family or meal prepping for the week, this recipe delivers consistent, satisfying results every time.