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Hearty Beef & Mushroom Stew

There’s just something magical about simmering a pot of rich beef and mushroom stew that instantly wraps you in a warm hug. Picture tender chunks of beef, soaking up every bit of savory mushroom flavor and aromatic herbs, bubbling gently on the stove—it’s like comfort food’s very own love letter. Every time I cook this, the kitchen fills with an irresistible earthy aroma that just invites everyone to gather around, fork in hand. Plus, it’s the kind of dish that tastes even better the next day, making it perfect for busy weeknights or lazy weekends. Can’t wait to share all my tips on making this stew perfectly hearty and cozy at home!

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Ingredients

For the Main Dish:

2 lbs beef chuck, cut into 1-inch cubes
12 oz cremini or button mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced
3 tbsp olive oil or vegetable oil
3 cups beef broth
1 cup dry red wine (optional but highly recommended)
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
3 large carrots, peeled and chopped
3 stalks celery, chopped
Salt and freshly ground black pepper, to taste
2 tbsp all-purpose flour (for dredging)

How I Make It

Step 1:

Start by patting your beef cubes dry with paper towels—this helps them brown properly instead of steaming. Then, toss them in 2 tablespoons of flour seasoned with salt and pepper. This little coating acts like magic, giving you a deeper crust and helps thicken the stew later.

Step 2:

Heat 3 tablespoons of olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. You want a rich, dark crust on the meat—don’t rush this step! Remove browned pieces and set aside.

Step 3:

Lower the heat to medium and add the diced onion, sliced mushrooms, carrots, and celery to the pot. Sauté until the veggies soften and start to caramelize, about 8-10 minutes. Stir in the minced garlic during the last minute so it doesn’t burn but releases its fragrance.

Step 4:

Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine, scraping up all those delicious browned bits from the bottom (hello, flavor!). Let it simmer for about 5 minutes until it reduces slightly.

Step 5:

Return the beef to the pot, then add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring everything to a gentle boil, then reduce the heat to low and cover. Let it simmer softly for about 1.5 to 2 hours, stirring occasionally, until the meat is melt-in-your-mouth tender.

Step 6:

Before serving, taste and adjust the seasoning with salt and pepper. Remove the bay leaves and give the stew a good stir to combine all those luscious flavors. If you want a thicker broth, stir in a slurry of 1 tablespoon flour and 2 tablespoons cold water, simmer for a few more minutes until it thickens.

Variations & Tips

Swap cremini mushrooms for shiitake or portobello for a stronger umami kick.
Double the carrots and celery for extra veggie goodness and color.
If you don’t cook with wine, extra beef broth plus a splash of balsamic vinegar works well.
Add a handful of pearl onions in step 3 for a sweet pop of flavor.
Use a slow cooker by browning beef and sautéing veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
For a gluten-free version, substitute flour with cornstarch or a gluten-free flour blend.

How I Like to Serve It

I love spooning this stew over creamy mashed potatoes or buttered egg noodles. In the colder months, it’s perfect alongside a thick slice of crusty bread to soak up every last drop of that savory sauce. On a cozy weekend, it doubles as a fantastic leftover lunch, reheated with a sprinkle of fresh parsley for brightness.

Notes

Stew stores well in the fridge for up to 4 days—just reheat gently on the stove to keep the meat tender.
Freezes beautifully in airtight containers; thaw overnight in the fridge before reheating.

Closing: This recipe is my go-to for a crowd-pleasing, fuss-free dish that tastes like slow-cooked love in every bite.

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