Beef and Mushroom Stew is a hearty, comforting dish that brings together tender chunks of beef and earthy mushrooms in a rich, flavorful broth. It’s the kind of meal that warms you up on chilly days and fills your home with the most inviting smells. The combination of slow-cooked beef and mushrooms creates a satisfying texture that’s both meaty and tender, making every spoonful a cozy treat.
I love making this stew on weekends when I have time to let it simmer slowly, thinking about how all the flavors have the chance to deepen and blend perfectly. One little tip I follow is browning the beef first to lock in the juices, which makes the stew taste even better. The mushrooms soak up the broth in such a lovely way that they almost feel like little bursts of flavor throughout the dish.
My favorite way to enjoy this stew is with a side of soft, crusty bread to sop up all the delicious sauce. It’s great for a simple family dinner or even when friends come over, because it feels extra comforting and homey. Whenever I make beef and mushroom stew, it reminds me of those cozy meals that bring everyone around the table, sharing stories and enjoying the comfort of good food together.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and juicy when cooked slowly. If you can’t find chuck, brisket or stew meat from other parts also work well.
Mushrooms: Button or cremini mushrooms bring earthiness and texture. I like cremini for a deeper flavor. You can also try shiitake or portobello for something different.
Red wine: It adds richness and depth, but if you prefer no alcohol, just use extra beef broth or a splash of balsamic vinegar for acidity.
Carrots and onion: These are classic vegetables that add sweetness and balance. Feel free to add celery if you like more veggies.
How Do I Get Tender, Flavorful Beef Every Time?
Patting the beef dry before searing is key to good browning. Moisture on the meat means it steams instead of sears, and you lose flavor.
- Brown your beef in batches so the pieces don’t crowd the pan.
- High heat helps develop a nice crust that locks in juices.
- After searing, simmer slowly with broth and herbs—low and slow is what makes it tender.
- Don’t rush the cooking time; 1.5 to 2 hours gives the beef a melt-in-your-mouth feel.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning beef and slow simmering the stew evenly.
- Sharp chef’s knife – makes chopping vegetables and cutting beef easier and safer.
- Cutting board – protects your counters and gives you a stable surface for prep.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – help you add the right amount of broth, wine, and seasonings.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, slightly gamey flavor that pairs well with mushrooms.
- Add pearl onions or diced celery for extra texture and a subtle sweetness.
- Stir in a splash of Worcestershire sauce or soy sauce to deepen the savory taste.
- Mix in fresh thyme or rosemary instead of dried herbs for a brighter herb note if you have them on hand.
How to Make Beef and Mushroom Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 cups mushrooms, sliced (button or cremini)
- 3 large carrots, peeled and sliced into rounds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil or vegetable oil
- 3 cups beef broth
- 1 cup dry red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
To Serve:
- Mashed potatoes or crusty bread
How Much Time Will You Need?
This stew will take about 15-20 minutes to prepare and brown the beef and vegetables. Then, plan for roughly 1.5 to 2 hours of slow simmering to get the beef tender and let the flavors blend beautifully. Add 20 minutes near the end to cook the mushrooms. So, from start to finish, set aside about 2 to 2.5 hours.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 1 tablespoon of oil in a large heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels, then season with salt and pepper. Brown the beef in batches so the pieces cook evenly, about 4-5 minutes per batch. Remove the browned beef and set it aside.
2. Cook Onions and Garlic:
In the same pot, add the remaining oil if needed. Toss in the chopped onion and sauté for about 4 minutes, until they soften. Add minced garlic and cook for 1 minute more until you can smell the garlic aroma.
3. Build the Base:
Stir in the tomato paste and cook for 1-2 minutes to deepen its rich flavor. Sprinkle in the flour and stir well to coat the onions and garlic. Cook for another minute to get rid of any raw flour taste.
4. Deglaze and Simmer:
Slowly pour in the red wine or broth while scraping the brown bits from the bottom of the pot – those bits add terrific flavor! Let the liquid simmer and reduce for about 5 minutes.
5. Add Broth and Veggies:
Return the browned beef to the pot. Add beef broth, sliced carrots, dried thyme, and bay leaves. Bring everything to a boil, then lower the heat and cover. Let the stew simmer gently for 1.5 to 2 hours, until the beef is tender.
6. Add Mushrooms and Thicken Stew:
About 20 minutes before serving, stir in the sliced mushrooms. Keep the pot uncovered to allow the stew to thicken and mushrooms to soften.
7. Finish and Serve:
Remove the bay leaves. Taste the stew and add salt and pepper as needed. Serve the hot stew sprinkled with fresh parsley alongside creamy mashed potatoes or crusty bread for a truly comforting meal.
Can I Use Frozen Beef for the Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry well to ensure proper browning.
Can I Skip the Red Wine?
Absolutely! Simply replace the red wine with an equal amount of beef broth. You can also add a splash of vinegar or balsamic vinegar for acidity if you want to mimic some of the wine’s depth.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of broth if it’s too thick.
Can I Make the Stew in a Slow Cooker?
Yes! Brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add mushrooms in the last 30 minutes.
