Savory Beef And Mushroom Stew Recipe

I can’t resist the way fork-tender beef melts into a glossy mushroom gravy that somehow turns ordinary weeknights into a family feast.

I can’t get enough of this savory beef and mushroom stew. I love the way tender beef chuck soaks up a deep, beefy broth, while cremini mushrooms add an earthy hum that keeps you coming back for another spoonful.

The aroma alone will make you drop whatever you’re doing. But it’s the texture that seals the deal.

Chunks that yield without falling apart, a glossy, velvet sauce clinging to every bite. I adore meals that feel substantial without being fussy.

Comfort food that actually tastes like effort. Pure, honest, stick-to-your-ribs satisfaction.

And I make it on repeat, every single week.

Ingredients

• Beef chuck: hearty protein, melt-in-mouth.
• Mushrooms: earthy, meaty bites, umami punch.
• Yellow onion: sweet base, caramelizes nicely.
• Plus carrots: sweet crunch, adds color.
• Basically celery: fresh green bite, subtle savor.
• Plus garlic: punchy, warms the pot.
• Flour: thickens gravy, gives silky body.
• Olive oil: browns meat, light fat.
• Butter: silky richness, glossy sauce finish.
• Red wine: deep flavor, it’s worth it.
• Beef broth: meaty liquid, cozy base.
• Tomato paste: umami boost, slight tang.
• Worcestershire: savory edge, subtle complexity.
• Soy sauce: salt with deep savor.
• Thyme: herbal note, earthy brightness.
• Bay leaves: background warmth, subtle aroma.
• Frozen peas: pop of sweetness, bright green.
• Plus parsley: fresh garnish, cleans palate.
• Kosher salt: seasons and brightens.
• Black pepper: mild heat, peppery finish.

Ingredient Quantities

• 2 lb beef chuck, cut into 1-inch cubes
• 12 oz cremini or button mushrooms, halved or quartered
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup dry red wine (optional but recommended)
• 4 cups low sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas (optional)
• 2 tbsp chopped fresh parsley for garnish
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper plus more to taste

How to Make this

1. Pat the beef dry, season with 1 tsp kosher salt and 1/2 tsp black pepper, then toss with the 1/4 cup flour until lightly coated; this helps thicken the stew and gives the meat a nice crust.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy pot over medium-high heat. Brown the beef in batches so it sears instead of steams, about 2 to 3 minutes per side, and set browned pieces aside as you go; dont overcrowd the pan.

3. Reduce heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp butter, then sauté the chopped onion, carrots and celery until softened, about 6 minutes. Stir occasionally so they dont burn.

4. Add the garlic and tomato paste, cook 1 minute until fragrant, scraping up any browned bits from the bottom of the pot; those bits carry a ton of flavor so dont waste them.

5. Pour in the 1 cup dry red wine if using, scraping the bottom to deglaze, and let it reduce about 2 to 3 minutes. If you skip wine, add 1 cup of the beef broth now instead.

6. Return the browned beef and any juices to the pot, add the 4 cups beef broth, 1 tbsp Worcestershire, 1 tbsp soy sauce, thyme, and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover and cook gently until beef is fork tender, about
1.5 to 2 hours.

7. About 20 minutes before the stew is done, in a separate skillet cook the mushrooms in a drizzle of oil over medium-high heat until they brown and release their liquid, about 6 to 8 minutes; this concentrates their flavor and keeps them from getting soggy.

8. Stir the browned mushrooms into the stew, and if using frozen peas add them in the last 5 minutes of cooking to heat through. Taste and adjust seasoning with more salt and pepper if needed.

9. Remove bay leaves, sprinkle in the chopped parsley and, if you want a silkier finish, stir in a small pat of butter right at the end to round the flavors.

10. Let the stew rest 10 minutes before serving so it thickens a bit. Serve over mashed potatoes, egg noodles or crusty bread and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven for braising the beef
2. Large skillet for browning the mushrooms (and finishing veg if needed)
3. Sharp chef’s knife and cutting board for chopping beef, veg and herbs
4. Mixing bowl or large zip bag for tossing beef with flour and seasoning
5. Wooden spoon or heatproof spatula for scraping up browned bits
6. Tongs for turning and moving seared beef pieces
7. Measuring cups and spoons for the wine, broth, flour and seasonings
8. Ladle or large spoon for serving and a small strainer or slotted spoon for removing bay leaves and herbs

FAQ

Savory Beef And Mushroom Stew Recipe Substitutions and Variations

• Beef chuck (2 lb) — Swap with: 2 lb boneless chuck roast cut the same, or 2 lb stew meat of beef, or 2 lb bone-in short ribs (cook a bit longer). If you want less red meat, use 2 lb boneless pork shoulder cut into cubes.
• Dry red wine (1 cup) — Swap with: 1 cup extra beef broth, or 1 cup unsweetened grape juice plus 1 tbsp red wine vinegar, or 1 cup nonalcoholic red wine.
• Soy sauce (1 tbsp) — Swap with: 1 tbsp tamari for gluten free, or 1 tbsp coconut aminos for lower sodium, or 1 tbsp Worcestershire sauce plus a pinch of salt.
• Cremini/button mushrooms (12 oz) — Swap with: 12 oz baby bella or portobello slices, or 12 oz shiitake for more umami (remove stems), or 12 oz frozen sliced mushrooms if fresh not available.

Pro Tips

1. Brown the beef in batches and dont rush it. If you crowd the pan the meat steams and you lose that crusty sear that gives the stew so much flavor. Let each piece get a good brown for 2 to 3 minutes per side, then set it aside while you do the rest.

2. Save and scrape the browned bits. When you cook the onions, carrots and tomato paste, use a wooden spoon to scrape up all the fond from the bottom of the pot. That brown stuff is pure flavor, so dont wipe it away with more liquid too early.

3. Cook mushrooms separately and add late. Browning the mushrooms in their own pan concentrates their flavor and keeps them from turning mushy in the stew. Toss them in about 15 to 20 minutes before the end so they keep some texture.

4. Taste and adjust near the end, not the start. Salt, pepper, Worcestershire and soy will concentrate as the stew reduces, so wait until the last 10 minutes to correct seasonings. If it tastes flat, a splash of vinegar or a squeeze of lemon can brighten things up real quick.