Beef stew is a classic, but adding mushrooms takes it to another level. The mushrooms soak up the beefy broth and add a meaty texture that makes this dish unforgettable.
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This recipe is designed for busy home cooks who want a hearty meal without spending hours in the kitchen. Using simple techniques and everyday ingredients, you'll get a stew that tastes like it simmered all day.
I've tested this recipe multiple times to ensure every step counts. The result is a deeply flavorful stew with perfectly tender beef and mushrooms that hold their shape.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck, cut into 1.5-inch cubes
Chuck is ideal for stewing as it becomes tender when simmered. Substitute with round steak or brisket if needed.
1 lb (450g) cremini mushrooms, sliced
Cremini mushrooms add earthy flavor. Use button mushrooms or a mix of wild mushrooms for variety.
3 tbsp (45ml) olive oil, divided
Use a neutral oil with a high smoke point like canola if needed.
1 large yellow onion, chopped
Sweet onions like Vidalia work well too.
3 cloves garlic, minced
For a stronger flavor, use 4 cloves or substitute with 1 tsp garlic powder.
3 tbsp (45g) all-purpose flour
Used to thicken the stew. Gluten-free flour blend works as a substitute.
2 cups (480ml) beef broth
Low-sodium broth gives you control over salt. Use chicken broth if preferred.
1 cup (240ml) red wine (optional)
Adds depth. Replace with extra broth if you don't use alcohol.
2 tbsp (30ml) tomato paste
Enhances color and savory notes. Can substitute with 1 tbsp ketchup.
3 sprigs fresh thyme
Or use 1 tsp dried thyme.
2 bay leaves
Remove before serving.
1 tsp salt, plus more to taste
Use kosher salt if you prefer.
1/2 tsp black pepper, freshly ground
Adjust to taste.
Tips & Tricks
- Pat beef dry before searing to get a nice brown crust.
- Don't overcrowd the pan when searing; work in batches to avoid steaming.
- If the stew is too thin, simmer uncovered for the last 10 minutes to reduce.
Pro Tips
Step-by-Step Instructions
1. Season and brown beef
Pat beef dry with paper towels. Season with salt and pepper. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Add beef in a single layer and sear until browned on all sides, about 5-7 minutes. Work in batches to avoid overcrowding. Transfer beef to a plate.
2. Cook mushrooms and aromatics
In the same pot, add remaining 1 tbsp oil. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Add onion and garlic, cook until softened, 3-4 minutes.
3. Stir in flour and tomato paste
Sprinkle flour over vegetables and stir to coat. Cook for 1 minute to remove raw flour taste. Add tomato paste and stir for another minute.
4. Deglaze with wine and broth
Pour in wine (if using) and scrape up any browned bits from the bottom. Add beef broth, thyme, and bay leaves. Return beef to the pot. Bring to a boil.
5. Simmer until tender
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is fork-tender. Check occasionally and add water if needed.
6. Adjust seasoning and thicken
Remove thyme sprigs and bay leaves. Season with additional salt and pepper to taste. If stew is too thin, simmer uncovered for 10-15 minutes to thicken.
7. Serve hot
Ladle into bowls and garnish with fresh thyme or parsley if desired. Serve with crusty bread or over mashed potatoes.
Delicious Variations
- Add root vegetables like carrots or potatoes in the last 30 minutes of cooking.
- Use red wine vinegar instead of wine for a non-alcoholic version.
- Make it creamy by stirring in 1/2 cup of heavy cream at the end.
How to Store Beef Stew Recipe With Mushrooms
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
Frequently Asked Questions
Q: Can I use a different cut of beef?
Yes, use chuck, round, or brisket. These cuts become tender with long cooking. Avoid lean cuts like sirloin as they can dry out.
Q: Can I make this in a slow cooker?
Absolutely. Sear the beef and vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: Can I omit the wine?
Yes, just replace the wine with an equal amount of beef broth. The stew will still be delicious.
Q: Why is my stew tough?
Tough stew usually means it hasn't cooked long enough. Simmer until the beef is fork-tender, which may take up to 2 hours depending on the cut.
Q: Can I add vegetables like carrots and potatoes?
Definitely. Add them during the last 30-45 minutes so they don't become mushy.
If you love this hearty stew, share it with your family and friends. Don't forget to subscribe for more comforting recipes. Leave a comment below and tell me how it turned out!
Beef Stew Recipe With Mushrooms
Tender beef and earthy mushrooms simmered in a rich, savory gravy. Perfect for cozy dinners and meal prep.
🧂 Ingredients
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 1 lb (450g) cremini mushrooms, sliced
- 3 tbsp (45ml) olive oil, divided
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tbsp (45g) all-purpose flour
- 2 cups (480ml) beef broth
- 1 cup (240ml) red wine (optional)
- 2 tbsp (30ml) tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
📋 Instructions
- 1Season and brown beef — Pat beef dry with paper towels. Season with salt and pepper. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Add beef in a single layer and sear until browned on all sides, about 5-7 minutes. Work in batches to avoid overcrowding. Transfer beef to a plate.
- 2Cook mushrooms and aromatics — In the same pot, add remaining 1 tbsp oil. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Add onion and garlic, cook until softened, 3-4 minutes.
- 3Stir in flour and tomato paste — Sprinkle flour over vegetables and stir to coat. Cook for 1 minute to remove raw flour taste. Add tomato paste and stir for another minute.
- 4Deglaze with wine and broth — Pour in wine (if using) and scrape up any browned bits from the bottom. Add beef broth, thyme, and bay leaves. Return beef to the pot. Bring to a boil.
- 5Simmer until tender — Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is fork-tender. Check occasionally and add water if needed.
- 6Adjust seasoning and thicken — Remove thyme sprigs and bay leaves. Season with additional salt and pepper to taste. If stew is too thin, simmer uncovered for 10-15 minutes to thicken.
- 7Serve hot — Ladle into bowls and garnish with fresh thyme or parsley if desired. Serve with crusty bread or over mashed potatoes.
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