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Beef Mushroom Stew

Beef Mushroom Stew: 7 Secrets to the Best Flavor


  • Author: Maria
  • Total Time: ~3 hours
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This beef mushroom stew is the ultimate comfort food, packed with tender beef, earthy mushrooms, and a rich, savory broth. Slow-cooked to perfection, this hearty dish is perfect for chilly nights or whenever you crave something deeply satisfying. Serve it with crusty bread, mashed potatoes, or egg noodles for a complete meal!


Ingredients

Scale

Main Ingredients

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 lb mushrooms (cremini, portobello, or shiitake), sliced
  • 3 carrots, peeled and chopped
  • 3 potatoes, diced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 4 cloves garlic, minced

Broth & Seasonings

  • 4 cups beef broth
  • 1 cup red wine (or extra beef broth)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce (for extra umami)
  • 1 tsp balsamic vinegar (optional, for depth)
  • 2 tsp thyme (fresh or dried)
  • 1 tsp rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tbsp olive oil (for searing)
  • 2 tbsp flour or cornstarch (optional, for thickening)

Instructions

Step 1: Prepare the Ingredients

  • Cut the beef into cubes, pat dry with paper towels, and season with salt and pepper.
  • Chop the vegetables and slice the mushrooms.

Step 2: Brown the Beef

  • Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
  • Sear the beef in batches until browned on all sides (about 4-5 minutes per batch). Remove and set aside.

Step 3: Sauté the Vegetables & Mushrooms

  • Add the remaining 1 tbsp olive oil to the pot.
  • Sauté onions, carrots, celery, and garlic until softened (about 3-4 minutes).
  • Stir in the mushrooms and cook until they release their juices (another 3 minutes).

Step 4: Deglaze the Pot

  • Pour in red wine (or beef broth), scraping up the browned bits for extra flavor.

Step 5: Simmer the Stew

  • Return the seared beef to the pot.
  • Stir in beef broth, tomato paste, Worcestershire sauce, soy sauce, balsamic vinegar, thyme, rosemary, and bay leaves.
  • Bring to a gentle simmer, then cover and cook:
    • Stovetop: 2.5-3 hours on low heat
    • Slow Cooker: 6-8 hours on low or 3-4 hours on high
    • Instant Pot: 45 minutes on high pressure, then natural release

Step 6: Thicken and Adjust Seasoning

  • If desired, mix 2 tbsp cornstarch with 3 tbsp water and stir into the stew. Simmer until thickened.
  • Remove bay leaves, adjust salt & pepper, and serve hot.

Notes

  • Best Beef Cut: Use chuck roast for the most tender results.
  • No Wine? Substitute with extra beef broth or a splash of balsamic vinegar.
  • Make It Creamy: Add ½ cup heavy cream or sour cream before serving for a creamy twist.
  • Low-Carb Option: Skip the potatoes and thicken with pureed cauliflower instead of cornstarch.
  • Storage Tips: Keeps 3-4 days in the fridge or up to 3 months frozen.
  • Prep Time: 15 minutes
  • Cook Time: 2.5-3 hours
  • Category: Stew, Comfort Food
  • Method: Stovetop, Slow Cooker, Instant Pot
  • Cuisine: American, European

Nutrition

  • Serving Size: 1 generous bowl (~1.5 cups)
  • Calories: ~400 kcal
  • Sugar: 5g
  • Sodium: 850mg (varies by broth used)
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 90mg

Keywords: beef mushroom stew, slow cooker beef stew, hearty beef stew, Instant Pot beef stew, Dutch oven beef stew