Beef Stew with Mushrooms is a hearty and comforting dish that brings together tender chunks of beef and earthy mushrooms simmered slowly in a rich, flavorful broth. This stew is perfect for those days when you want something warm and satisfying, with the mushrooms adding an extra layer of depth to the classic beef stew.
I love making this stew when I have a bit of extra time to let all the flavors meld together. The mushrooms soak up the juices beautifully, making each bite juicy and tasty. One tip I use is to brown the beef well before adding it to the stew – it really boosts the flavor and gives the dish a lovely depth.
My favorite way to enjoy this stew is with a big slice of crusty bread on the side to soak up all the delicious juices. It’s a meal that feels like a warm hug, perfect for chilly evenings or when you need some comfort food. Whenever I serve it to friends or family, it always gets a nod of approval and often has everyone asking for seconds.
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stew because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs can work well too.
Mushrooms: Baby mushrooms or cremini add nice texture and earthiness. You can swap in button mushrooms or even portobello for a meatier bite.
Red Wine: It adds depth and richness, but if you’d prefer not to use alcohol, simply replace it with extra beef broth or a splash of balsamic vinegar for acidity.
Thyme and Bay Leaves: These herbs bring classic stew flavors. If fresh thyme isn’t available, dried thyme is perfect. Bay leaves must be removed before serving.
How Do You Get the Beef Tender and Flavorful?
Getting tender beef is all about slow, gentle cooking and proper browning. Here’s how:
- Pat the beef dry before seasoning to help it brown well.
- Brown the beef cubes in batches over medium-high heat without crowding the pan—this locks in flavor.
- After browning, simmer the beef gently with liquid and herbs, covered, for 2–2.5 hours until fork-tender.
- Slow cooking breaks down tough fibers, making the meat soft and juicy.
Patience here pays off with rich, melt-in-your-mouth results.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I love this because it evenly cooks the stew and goes from stove to oven if needed.
- Wooden spoon – perfect for stirring and scraping up browned bits from the bottom.
- Cutting board and sharp knife – makes chopping the beef, vegetables, and herbs easier.
- Measuring cups and spoons – helps keep the ingredients accurate for the best flavor.
- Soup ladle – handy for serving the hearty stew smoothly into bowls.
Flavor Variations & Add-Ins
- Use lamb or pork instead of beef for a different taste—both cook just as tender with slow simmering.
- Add a splash of Worcestershire sauce or balsamic vinegar to deepen the flavor.
- Include potatoes or parsnips with the carrots for extra comfort and texture.
- Sprinkle with grated Parmesan or a dollop of sour cream on top during serving for extra richness.
How to Make Beef Stew with Mushrooms
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups baby mushrooms or sliced cremini mushrooms
- 3 large carrots, sliced into thick rounds
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional, replace with more broth if preferred)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or crusty bread, for serving
Time Needed
This stew takes about 20 minutes to prep and brown the beef and cook the veggies, plus 2 to 2.5 hours of slow simmering for tender, flavorful meat. Plan on around 2.5 to 3 hours total to enjoy a perfect, comforting stew.
Step-by-Step Instructions:
1. Brown the Beef:
Pat your beef cubes dry with paper towels to help them brown well. Season with salt and pepper. Heat 2 tablespoons of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without crowding the pot, about 5 to 7 minutes per batch. Set browned beef aside.
2. Cook the Aromatics:
Lower heat to medium and add the remaining tablespoon of oil. Add the chopped onion and sauté until soft and clear, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
3. Build the Base:
Mix in the tomato paste and let it cook for 2 minutes to deepen its flavor. Sprinkle the flour over the onions and tomato paste, stirring constantly for about 2 minutes to cook out the flour taste.
4. Deglaze and Add Liquid:
Slowly pour in the red wine (if using), scraping the bottom of the pot to lift any browned bits. Let the wine reduce for 3 minutes. Then add the beef broth while stirring to create a smooth sauce.
5. Simmer the Stew:
Return the beef chunks to the pot along with the sliced carrots, mushrooms, thyme, and bay leaves. Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours until the beef is tender and the sauce thickens.
6. Final Touches and Serve:
Remove the bay leaves, season the stew with salt and pepper to taste. Sprinkle with fresh parsley. Serve hot with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to ensure good browning and prevent excess moisture in the pot.
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 balsamic vinegar or a teaspoon of Worcestershire sauce for extra depth.
How Do I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce.
Can I Add Other Vegetables?
Yes! Potatoes, parsnips, or celery make great additions for extra texture and flavor. Add them along with the carrots to ensure even cooking.
