Beef and Mushroom Stew is a classic comfort dish that brings together tender chunks of beef and earthy mushrooms in a rich, hearty broth. The stew is slow-cooked until everything is meltingly soft, making it perfect for chilly days when you want something warm and satisfying. The combination of savory meat and mushrooms gives it a deep, delicious flavor that feels like a big, cozy hug in a bowl.
I love making this stew on weekends when I have a little more time to let it simmer gently on the stove. The longer it cooks, the better it tastes, and the kitchen fills with the most inviting aroma. Sometimes I add a splash of red wine or a sprinkle of fresh herbs just before serving, which really lifts the flavor even more. It’s one of those dishes where leftovers are just as good the next day—or even better!
When I serve beef and mushroom stew, I like to pair it with some crusty bread to soak up all the tasty sauce or a side of buttery mashed potatoes for an extra touch of comfort. It’s the kind of meal that brings everyone around the table, perfect for sharing stories and laughter. If you’re looking for something simple but truly satisfying, this stew is always a winner in my book.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or stew meat works well too.
Mushrooms: Button mushrooms are easy to find and add a nice earthiness. Feel free to try cremini or portobello for a deeper flavor.
Red wine: Adds richness and depth. If you skip it, just add more beef broth or a splash of balsamic vinegar for acidity.
Tomato paste: It boosts the stew’s color and umami. If you forget it, a spoonful of ketchup or canned tomato puree can work in a pinch.
How Do I Get Tender Beef and a Thick, Flavorful Stew?
The secret to tender beef is browning and slow simmering. Browning locks in flavor and adds color:
- Heat oil and brown beef in batches; don’t overcrowd the pot.
- Cook the stew low and slow (1.5-2 hours) so the beef softens nicely.
For thickness, use a flour slurry late in cooking. This lets you control the stew’s texture without lumps:
- Mix flour with cold water until smooth.
- Stir it into simmering stew about 15 minutes before done.
- Simmer uncovered to thicken.
Adding mushrooms near the end keeps them tender yet meaty without turning mushy.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and is great for slow cooking, making your stew perfectly tender.
- Wooden spoon or spatula – useful for stirring and scraping browned bits from the bottom for extra flavor.
- Measuring cups and spoons – essential for accuracy with liquids like broth, wine, and herbs.
- Cutting board and sharp knife – for chopping beef, vegetables, and garlic safely and efficiently.
- Slotted spoon – handy for removing the meat and mushrooms when needed or for serving.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken thighs for a change of flavor and texture.
- Add potatoes or parsnips to make the stew even heartier and more filling.
- Stir in a splash of Worcestershire sauce or soy sauce for extra umami.
- Include herbs like rosemary or bay leaves alongside thyme to vary the aroma.
Beef And Mushroom Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 10 oz (300g) button mushrooms, sliced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or crusty bread, for serving
Time Needed:
This stew takes about 20 minutes to prepare and brown the beef and vegetables, plus 1.5 to 2 hours of slow simmering for tender, flavorful beef. If you want to thicken the stew with flour, add 15 minutes at the end. Overall, plan for about 2 to 2.5 hours to enjoy this comforting meal.
Step-by-Step Instructions:
1. Brown the Beef
Start by seasoning the beef cubes with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the beef in a single layer and brown on all sides for 5-7 minutes. Remove browned beef and set aside. Repeat with the rest of the beef.
2. Sauté Vegetables and Add Tomato Paste
Lower the heat to medium, add the remaining tablespoon of oil. Cook onions and carrots until soft and lightly golden, about 5-6 minutes. Add minced garlic and cook for another minute. Stir in tomato paste, cooking it for 1-2 minutes to bring out its flavor.
3. Add Liquids and Seasonings
Return browned beef to the pot. Pour in beef broth and red wine (or extra broth if you skip the wine), scraping any browned bits from the bottom. Add thyme and bay leaves. Bring the stew to a gentle boil.
4. Simmer the Stew
Reduce the heat to low, cover, and let simmer for 1.5 to 2 hours until beef is tender.
5. Add Mushrooms and Thicken (Optional)
About 30 minutes before the stew finishes, stir in the sliced mushrooms to keep them tender but flavorful. If you want a thicker stew, mix flour with a little cold water to make a smooth paste, then stir it into the stew about 15 minutes before the end. Simmer uncovered until thick.
6. Final Touches and Serve
Remove bay leaves, taste, and adjust seasoning with salt and pepper if needed. Serve your stew hot, garnished with fresh parsley. It’s delicious with creamy mashed potatoes or crusty bread to soak up all the rich sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Skip the Red Wine?
Absolutely! Just replace the red wine with extra beef broth or a splash of balsamic vinegar for a bit of acidity and depth of flavor.
How Do I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Stew in a Slow Cooker?
Definitely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.
