Beef and Mushroom Stew Recipe

the best Beef and Mushroom Stew Recipe

Get ready to cozy up with a bowl of pure comfort! This Beef and Mushroom Stew is the ultimate warm hug in a bowl rich, hearty, and packed with tender beef and earthy mushrooms simmered in a savory broth. It’s the kind of meal that makes you want to curl up on a chilly day with a big spoon and savor every bite.

This stew isn’t just delicious; it’s also a breeze to make. With simple ingredients and a little simmering magic, you’ll have a soul-warming dish that tastes like it cooked all day. Whether you’re making it for a cozy dinner, meal prep, or feeding a hungry crowd, this beef and mushroom stew always delivers.

Why You’ll Love This Recipe

Comfort Food Classic: Rich, hearty, and perfect for cold nights.
One-Pot Wonder: Easy to make in one pot for minimal cleanup.
Full of Flavor: Tender beef, savory mushrooms, and a deep, flavorful broth.
Make-Ahead Friendly: Tastes even better the next day!
Customizable: Add your favorite herbs and vegetables to make it your own.

Ingredients

Here’s everything you need to create this comforting stew:

Beef Chunks: Use a well-marbled cut like chuck for maximum tenderness.
Mushrooms: Button, cremini, or a mix of wild mushrooms add earthy goodness.
Onion & Garlic: Essential for building a rich, aromatic base.
Carrots: Adds sweetness and color to balance the savory flavors.
Beef Broth: The backbone of the stew, giving it a deep, meaty taste.
Tomato Paste: Adds a hint of acidity and richness to the broth.
Flour: Helps thicken the stew to a velvety consistency.
Olive Oil: For browning the beef and sautéing the vegetables.
Herbs: Bay leaves, thyme, and rosemary for that classic, comforting flavor.
Salt & Pepper: To season and enhance every bite.
Optional Add-Ins: Potatoes for heartiness, peas for a touch of sweetness, or a splash of Worcestershire sauce for added depth.

Note: Exact measurements are in the recipe card below.

How to Make Beef and Mushroom Stew

Step 1: Brown the Beef

Heat olive oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

Pro tip: Browning the beef locks in flavor and creates a delicious base for the stew.

Step 2: Sauté the Veggies

In the same pot, add more olive oil if needed. Sauté the onions, carrots, and garlic until softened and fragrant. Stir in the mushrooms and cook until they release their juices.

Step 3: Build the Broth

Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Sprinkle the flour over the vegetables and stir well. This helps thicken the stew as it cooks.

Step 4: Simmer to Perfection

Return the browned beef to the pot, along with the beef broth, bay leaves, and fresh herbs. Bring to a boil, then reduce to a simmer. Cover and let it simmer for 1.5 to 2 hours until the beef is fall-apart tender.

Step 5: Final Touches

Taste and adjust the seasoning with salt and pepper if needed. If the stew is too thick, add a splash of broth. If it’s too thin, let it simmer uncovered for a bit longer.

Step 6: Serve and Enjoy

Ladle the hot, fragrant stew into bowls and garnish with fresh herbs. Serve with crusty bread for dunking and enjoy!

Pro Tips for Making the Recipe

Sear the Beef Well: Take your time browning the beef for maximum depth of flavor.
Low and Slow: Simmer gently for melt in your-mouth tender beef.
Use Fresh Herbs: Fresh thyme and rosemary add a fragrant, earthy touch.
Deglaze the Pot: If you have any browned bits on the bottom, deglaze with a splash of broth to capture all that flavor.
Thicken if Needed: If the stew is too thin, let it simmer uncovered until it reaches your desired consistency.

How to Serve

Classic Pairing: Serve with warm, crusty bread or garlic rolls for soaking up every drop.
Over Grains: Ladle the stew over mashed potatoes, rice, or egg noodles for a heartier meal.
Garnish: Sprinkle with fresh parsley or thyme for a pop of color and freshness.
Side Salad: Pair with a crisp green salad for a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Cool the stew completely, then store it in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier the next day!

Freezing

Freeze the cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if needed to loosen the consistency.

FAQs

Can I make this stew in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.

What cut of beef is best for stew?

Chuck roast is ideal because it becomes incredibly tender when simmered low and slow. Other good options include brisket or beef shank.

Can I add other vegetables?

Yes! Potatoes, peas, or even parsnips make great additions. Add delicate vegetables like peas during the last 10 minutes of cooking.

How do I make the stew thicker?

If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking.

This Beef and Mushroom Stew is the kind of recipe that warms your soul and fills your home with mouthwatering aromas. It’s rich, hearty, and so satisfying perfect for sharing with loved ones or savoring as leftovers the next day. Give it a try and make your next dinner a cozy, flavor-packed experience!