Irresistible Savory Beef Stew with Mushrooms Hearty Recipe
Author:asmahane
Total Time:2 hours 5 minutes
Yield:6–8 servings 1x
Description
Savory beef with mushrooms rich slowsimmered comfort with red wine thyme tender chunks stepwise method 2 hrs pantryfriendly bold umami
Ingredients
Scale
2 lb chuck roast, cut into 1–1½” cubes
Salt and freshly ground black pepper
2–3 tbsp vegetable oil or high-smoke oil (avocado or canola)
8 oz cremini or baby bella mushrooms, halved or quartered
1 large yellow onion, diced
3 carrots, peeled and cut into 1” pieces
2 celery stalks, sliced
3 cloves garlic, minced
2 tbsp tomato paste
2 cups beef stock (preferably low-sodium)
1 cup dry red wine (optional)
2 bay leaves
1 tsp dried thyme or 1 tbsp fresh thyme leaves
2 tbsp Worcestershire sauce
2 tbsp all-purpose flour or 2 tbsp cornstarch (slurry)
Optional: 1 cup pearl onions or frozen pearl onions
Chopped parsley for garnish
Instructions
Prep everything first: pat beef cubes dry, chop vegetables, and measure liquids to keep the cooking flow smooth and avoid overcrowding the pan.
Heat a large Dutch oven over medium-high heat and add 1–2 tablespoons oil. Working in batches, sear the beef cubes until deeply browned on all sides (about 3–4 minutes per side). Transfer browned pieces to a plate.
Add another tablespoon of oil if needed, then add mushrooms. Cook, stirring occasionally, until they release their liquid and start to brown, about 6–8 minutes.
Push mushrooms to the side and add onions, carrots, and celery. Cook until onions are translucent and edges start to caramelize, 5–7 minutes. Stir in garlic and tomato paste and cook 1 minute until fragrant.
Deglaze the pot with the red wine (if using), scraping up browned bits; wine should reduce by half in 2–3 minutes. If not using wine, add a splash of stock and scrape the fond.
Return the beef and any accumulated juices to the pot. Pour in beef stock, add Worcestershire sauce, thyme, and bay leaves. Liquid should just about cover the meat and veggies; add more stock or water if needed.
Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally, until meat is fork-tender and vegetables are soft. (Faster option: simmer uncovered 45–60 minutes until tender.)
To thicken: whisk flour into 3–4 tablespoons cold water to make a slurry, or mix cornstarch with cold water for a gluten-free slurry. Stir into the stew and simmer uncovered 5–10 minutes until sauce coats the back of a spoon. Adjust salt and pepper and remove bay leaves.
Finish with a sprinkle of chopped parsley and a drizzle of olive oil or a small pat of butter for shine. Serve hot.
