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