Beef Stew with Mushrooms is a hearty, comforting dish that brings together tender chunks of beef and earthy mushrooms in a rich, flavorful broth. The slow-cooked meat becomes incredibly soft, while the mushrooms add a wonderful depth with their subtle, woodsy taste. It’s the kind of meal that feels like a warm hug on a chilly day.
I love making this stew when I want something filling but not too fussy. One of my favorite things about this recipe is how the mushrooms soak up all the juices from the beef and the broth, creating a mix of flavors that’s so satisfying every bite. It’s also a great way to get a little extra veggie into a classic meat stew without anyone even noticing!
When I serve this, I often like to spoon it over some mashed potatoes or alongside crusty bread to soak up all the delicious gravy. It’s perfect for a cozy dinner with family or friends, and leftovers tend to taste even better the next day. Honestly, it feels like a little celebration every time I dig into a bowl of this stew.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and juicy when slow-cooked. If you can’t find chuck, brisket or short ribs work great too.
Mushrooms: Cremini or button mushrooms add earthiness and soak up flavors well. You can try shiitake or portobello for a richer taste.
Red Wine: Adds depth and richness. If you prefer not to use alcohol, just replace it with extra beef broth or grape juice for a touch of sweetness.
Herbs: Fresh rosemary and thyme bring great aroma. If you only have dried herbs, just use half the amount as their flavor is stronger.
How Do You Get Tender, Flavorful Beef in Your Stew?
Getting tender beef is all about low and slow cooking. Follow these tips:
- Pat the beef dry before browning to get a better sear and richer flavor.
- Brown the beef in batches without crowding the pot; this helps develop that lovely crust.
- Simmer the stew gently on low heat for 1.5 to 2 hours—the gentle heat breaks down tough fibers without drying out the meat.
This slow simmer also helps the beef soak up the flavors of the broth, herbs, and mushrooms for a deliciously tender result.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it evenly distributes heat for slow cooking and browning.
- Cutting board and sharp knife – makes chopping the beef, vegetables, and herbs quick and safe.
- Measuring spoons and cups – for precise ingredient amounts, especially broth, wine, and seasonings.
- Wooden spoon or spatula – great for stirring and scraping up browned bits from the bottom of the pot.
- Small bowl – for mixing the flour and water to thicken the stew later.
Flavor Variations & Add-Ins
- Proteins: Swap beef for lamb or add in some turkey meat for a lighter twist.
- Cheeses: Stir in some grated Parmesan or cheddar at the end for added richness.
- Veggies: Add potatoes, parsnips, or peas during the last half hour for more texture and flavor.
- Spices & Herbs: Sprinkle in a pinch of paprika, cayenne, or a bay leaf for extra depth and warmth.
Beef Stew with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 8 oz cremini or button mushrooms, sliced
- 2 tbsp tomato paste
- 1 cup red wine (optional, can substitute with extra beef broth)
- 4 cups beef broth
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 bay leaves
For Thickening (Optional):
- 2 tbsp all-purpose flour
- 2 tbsp cold water
For Serving:
- Fresh rosemary sprigs for garnish
- Mashed potatoes or crusty bread
How Much Time Will You Need?
This beef stew takes about 20 minutes to prepare and brown the meat and vegetables. Then, it needs to simmer gently for 1.5 to 2 hours so the beef becomes tender and the flavors meld beautifully. If you choose to thicken the stew, add an extra 10-15 minutes at the end. All in all, plan for roughly 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels and season them well with salt and pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, being careful not to crowd the pot, until all sides have a nice golden crust. Transfer the browned beef to a plate and set aside.
2. Cook the Vegetables:
Using the same pot, add diced onion and sauté for about 4-5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Then add the sliced carrots and mushrooms, cooking for about 5 minutes until they soften slightly.
3. Build the Flavor Base:
Stir in the tomato paste, mixing it thoroughly with the vegetables, and let it cook for 1-2 minutes to deepen the flavor. Pour in the red wine (or extra beef broth if you’re skipping wine) to deglaze the pot, scraping up any browned bits from the bottom. Let the liquid simmer and reduce slightly for 2-3 minutes.
4. Simmer the Stew:
Return the browned beef cubes to the pot. Add beef broth, chopped rosemary, thyme, and bay leaves. Stir everything together, then bring the stew to a gentle boil. Reduce the heat to low, cover, and let it simmer slowly for 1.5 to 2 hours until the beef is tender and flavors have melded.
5. Thicken the Stew (Optional):
If you prefer a thicker stew, combine the flour and cold water in a small bowl to make a smooth slurry. Stir it into the stew and cook uncovered for another 10-15 minutes, stirring occasionally, until the stew thickens up nicely.
6. Final Touches and Serving:
Remove the bay leaves, taste, and adjust salt and pepper as needed. Serve your beef stew hot, garnished with fresh rosemary sprigs. It’s delicious spooned over creamy mashed potatoes or enjoyed with crusty bread to soak up every bit of the sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it in the refrigerator overnight or use the cold water method by placing the sealed beef in cold water, changing the water every 30 minutes until thawed.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Do I Store Leftovers?
Let the stew cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Can I Substitute the Red Wine?
Yes! If you prefer not to use wine, simply replace it with an equal amount of beef broth or grape juice to add a touch of sweetness without alcohol.