Hearty Beef And Mushroom Stew Recipe: Cozy Comfort Food Made Easy

Beef and mushroom stew is a hearty, comforting dish perfect for chilly evenings or cozy gatherings. This rich and flavorful stew combines tender chunks of beef, earthy mushrooms, and a savory broth infused with aromatic herbs and spices. The slow-cooking process allows the flavors to meld together, creating a deeply satisfying meal that warms both body and soul. Whether you're a seasoned cook or a beginner in the kitchen, mastering this classic recipe is a rewarding experience that will leave you with a delicious, nourishing dish to enjoy with family and friends.

Explore related products

The Ultimate Beef Stew Cookbook: The Best of The Homemade Beef Stew Recipes

$12.98

The Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals

$16.9 $4.99

The Anti-Inflammatory Diet Slow Cooker Cookbook: Prep-and-Go Recipes for Long-Term Healing

$7.83 $17.99

Beef It Up!: 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More

$11.48 $16.95

Dinner in One: Exceptional & Easy One-Pan Meals: A Cookbook

$16.69 $32.99

Taste of Home Ultimate Beef Cookbook: Top 100 Beef Recipes In The World

$8.99

Ingredients: Gather beef, mushrooms, onions, carrots, celery, garlic, beef stock, red wine, flour

To begin crafting your beef and mushroom stew, the first step is to gather your ingredients, ensuring each component is fresh and of high quality. Start with the beef, ideally a cut like chuck or stewing beef, which is perfect for slow cooking and becomes tender and flavorful. Trim any excess fat and cut the beef into uniform cubes, about 1 to 1.5 inches in size, to ensure even cooking. Next, select mushrooms—cremini or button mushrooms work well, but feel free to use a mix of wild mushrooms for deeper flavor. Clean them thoroughly and slice or quarter them, depending on their size. Onions are essential for their aromatic base; choose yellow or brown onions for their sweetness when caramelized. Peel and roughly chop them into medium-sized pieces.

Moving on to the vegetables, carrots and celery add natural sweetness and depth to the stew. Peel the carrots and slice them into thick rounds or half-moons, while celery should be trimmed and cut into similar-sized pieces to ensure consistent texture. Garlic is another key ingredient, providing a pungent, savory note. Peel and mince the garlic cloves finely, as they will infuse the stew with flavor during the cooking process. These vegetables not only enhance the taste but also contribute to the stew’s hearty texture.

The liquid components are equally important for building the stew’s rich base. Beef stock serves as the primary broth, adding depth and umami. Use a high-quality stock, either homemade or store-bought, to avoid overpowering the other flavors. Red wine, such as a full-bodied Cabernet Sauvignon or Merlot, is crucial for its acidity and complexity. It helps tenderize the beef and creates a robust, velvety sauce. If you prefer an alcohol-free version, substitute with additional beef stock or a splash of balsamic vinegar for a similar tang.

Finally, flour plays a dual role in this recipe. It is used to coat the beef before searing, helping to create a golden crust and thicken the stew as it cooks. Use all-purpose flour for best results, ensuring it’s evenly distributed over the beef cubes. Additionally, a small amount of flour can be mixed with water or stock to create a slurry, which can be stirred into the stew toward the end of cooking to adjust the thickness of the sauce. With all these ingredients gathered and prepared, you’re ready to move on to the next steps of searing, sautéing, and simmering to create a rich and comforting beef and mushroom stew.

Prep Work: Chop vegetables, sear beef, slice mushrooms, measure spices, preheat oven

Before you begin cooking your beef and mushroom stew, proper prep work is essential to ensure a smooth and efficient cooking process. Start by gathering all the necessary vegetables: carrots, onions, celery, and garlic. Wash them thoroughly under cold water to remove any dirt or debris. Using a sharp chef’s knife, chop the carrots into uniform 1-inch pieces, dice the onions into small cubes, slice the celery into half-moon shapes, and mince the garlic cloves finely. Consistent sizing ensures even cooking, so take your time with this step. Place the chopped vegetables in separate bowls or on a large cutting board to keep your workspace organized.

Next, prepare the beef by patting the chunks dry with paper towels—this helps achieve a better sear. Season the beef generously with salt and pepper on all sides. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add a tablespoon of oil. Once the oil is hot and shimmering, carefully add the beef in a single layer, avoiding overcrowding. Sear the beef for 2-3 minutes per side until deeply browned, then transfer it to a plate using tongs. This step locks in flavor and creates a rich base for your stew.

While the beef rests, slice the mushrooms. If using button or cremini mushrooms, wipe them clean with a damp cloth or paper towel to remove any dirt. Trim the stems slightly, then slice the mushrooms into ¼-inch thick pieces. For heartier varieties like portobello or shiitake, ensure they are cleaned and sliced appropriately. Set the mushrooms aside in a bowl, ready to be added later in the cooking process.

Measuring spices accurately is crucial for balancing the flavors of your stew. Gather your spices—such as thyme, rosemary, paprika, and bay leaves—and measure them out according to your recipe. If using dried herbs, crush them slightly between your fingers to release their aroma. Place the measured spices in a small bowl or ramekin for easy access during cooking. This step ensures you won’t be scrambling to measure spices while stirring the pot.

Finally, preheat your oven to the temperature specified in your recipe, typically around 325°F (160°C). This step is often overlooked but is vital for the slow, even cooking required for a tender stew. While the oven heats up, you can use the time to double-check your prepped ingredients and ensure everything is ready to go. Properly preheating the oven guarantees that your stew will cook at the correct temperature from the start, resulting in a perfectly executed dish. With all your prep work complete, you’re now ready to assemble and cook your beef and mushroom stew.

Cooking Beef: Brown beef in batches, set aside, sauté vegetables in same pot

To begin making a rich and flavorful beef and mushroom stew, the first crucial step is cooking the beef. Start by patting the beef chunks dry with paper towels; this ensures a better sear. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add a tablespoon of oil. Once the oil is hot and shimmering, add the beef in a single layer, being careful not to overcrowd the pot. Browning the beef in batches is essential to achieve a deep, caramelized crust without steaming the meat. Cook each batch for 2-3 minutes per side, or until nicely browned, then transfer the beef to a plate and set aside. This process locks in the juices and creates a foundation of flavor for the stew.

After browning all the beef, the same pot will be used to sauté the vegetables, taking advantage of the flavorful browned bits (fond) left behind. Reduce the heat to medium and add a bit more oil if needed. Toss in diced onions, carrots, and celery, stirring occasionally to coat them in the residual oils and fond. Cook the vegetables for about 5-7 minutes, or until they begin to soften and take on a slight golden color. This step not only softens the vegetables but also builds layers of flavor by incorporating the beef’s essence into the base of the stew.

As the vegetables sauté, you’ll notice the fond start to dissolve, infusing the mixture with a rich, savory taste. This is a key moment in the cooking process, as it ensures that no flavor is wasted. If the fond is sticking too much, add a splash of water, beef broth, or wine to the pot and use a wooden spoon to scrape up the browned bits. This deglazing technique further enhances the stew’s depth and complexity, creating a harmonious blend of flavors that will carry through the entire dish.

Once the vegetables are tender and the fond is fully incorporated, it’s time to return the beef to the pot. Add the browned beef back in, along with any juices that have accumulated on the plate. This ensures that all the flavors are reunited and ready to meld together as the stew simmers. The combination of seared beef, softened vegetables, and the fond creates a robust base that will make your beef and mushroom stew irresistibly hearty and satisfying.

Finally, this method of browning the beef in batches and sautéing the vegetables in the same pot is a cornerstone of stew-making. It maximizes flavor by utilizing every element of the ingredients and cooking process. By taking the time to brown the beef properly and deglaze the pot, you’re setting the stage for a stew that’s rich, comforting, and full of depth. This technique not only simplifies the cooking process but also ensures that every spoonful of your beef and mushroom stew is packed with savory goodness.

Explore related products

Slow Cooker Favorites Beef: 150+ Easy, Delicious Slow Cooker Recipes, from Meatloaf and Pot Roast to Beef Stroganoff (Slow Cooker Cookbook Series)

$14.96

The Home Ground Beef Southern Cookbook: Weeknights Will Be Easier And More Delicious With These Quick And Inexpensive Ground Beef Recipes. Southern Cooking Is Made Simple And Enjoyable For Everyone.

$18.97

The Wild West Cookbook: Cowboy Comfort Food

$7.61 $19.95

Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Boulash, Chowder, and Much More

$27.97 $32.95

Amazon Fresh, Condensed Cream of Mushroom Soup, 10.5 Oz (Previously Happy Belly, Packaging May Vary)

$0.7

Imagine Creamy Soup, Portobello Mushroom, 32 oz.

$5.68

Simmering: Combine beef, veggies, stock, wine, simmer low, cover, cook until tender

Once you’ve seared the beef and sautéed the aromatics, it’s time to move on to the simmering stage, where the magic of slow cooking transforms your ingredients into a rich, flavorful stew. In a large Dutch oven or heavy-bottomed pot, combine the seared beef chunks, sautéed onions, garlic, and mushrooms. Pour in the beef stock, ensuring it covers most of the ingredients, as this will be the base of your stew’s liquid. Add the red wine, which will deepen the flavor and add complexity. Stir gently to combine, allowing the wine to mix with the stock and release any browned bits from the bottom of the pot, a process called deglazing.

Next, bring the mixture to a gentle simmer over medium heat. Once it begins to bubble slightly, reduce the heat to low. This low simmer is crucial for breaking down the tough fibers in the beef and allowing the flavors to meld together. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape, which prevents the stew from boiling over and ensures even cooking. The goal here is patience—let the stew simmer undisturbed for at least 1.5 to 2 hours, depending on the size of your beef chunks.

As the stew simmers, the beef will gradually become tender, and the vegetables will soften, absorbing the rich flavors of the stock and wine. Periodically check the pot to ensure it’s maintaining a gentle simmer and not boiling vigorously. If the liquid reduces too much, add a splash of stock or water to keep the ingredients submerged. The aroma of the stew will fill your kitchen, signaling the development of deep, savory flavors.

After about 2 hours, check the beef for tenderness by piercing it with a fork—it should be easy to pull apart. If it’s still tough, continue simmering until it reaches the desired texture. During the last 30 minutes of cooking, add any quick-cooking vegetables like carrots or peas, if using, to ensure they retain their texture and color. The mushrooms should be tender and have released their earthy flavor into the stew.

Once the beef is tender and the flavors have fully developed, remove the pot from the heat. Let the stew rest for 10–15 minutes before serving, as this allows the flavors to settle and the sauce to thicken slightly. The result should be a hearty, comforting beef and mushroom stew with melt-in-your-mouth meat, tender vegetables, and a rich, velvety broth. This simmering stage is the heart of the recipe, where time and low heat work together to create a dish that’s greater than the sum of its parts.

Finishing Touches: Thicken stew with slurry, season, garnish with parsley, serve with crusty bread

As your beef and mushroom stew simmers and the flavors meld together, it's time to focus on the finishing touches that will elevate this dish from good to exceptional. One crucial step is to thicken the stew to achieve a rich, velvety texture. To do this, you'll create a slurry by mixing 2-3 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water or beef broth. This mixture will help to absorb the excess liquid and create a glossy, smooth consistency. Once your slurry is prepared, slowly pour it into the stew, stirring constantly to prevent lumps from forming. As the stew comes to a gentle boil, you'll notice it starting to thicken, coating the back of a spoon with a luscious, savory sauce.

With the stew thickened, it's essential to taste and adjust the seasoning to ensure a perfect balance of flavors. Start by adding a pinch of salt and freshly ground black pepper, then taste and adjust as needed. Remember that the beef and mushrooms have already contributed depth and umami to the dish, so be mindful not to overpower these flavors. You may also want to add a splash of Worcestershire sauce or a dash of soy sauce to enhance the savory notes. If you prefer a slightly sweeter stew, consider adding a teaspoon of tomato paste or a pinch of sugar to round out the flavors. The goal is to create a harmonious blend that showcases the richness of the beef and the earthiness of the mushrooms.

As you make the final adjustments to your stew, take a moment to consider the visual appeal of the dish. A simple yet effective way to add a pop of color and freshness is to garnish with chopped fresh parsley. The bright green hue of the parsley will contrast beautifully with the deep, rich colors of the stew, making it look even more appetizing. To garnish, simply sprinkle a handful of chopped parsley over the top of the stew, allowing some of it to fall into the dish for added flavor. The parsley will not only add visual interest but also provide a subtle, herbal note that complements the beef and mushrooms.

Now that your beef and mushroom stew is perfectly thickened, seasoned, and garnished, it's time to serve it with the ideal accompaniment: crusty bread. A warm, freshly baked baguette or sourdough loaf will provide the perfect vehicle for soaking up the rich, savory sauce. To serve, ladle a generous portion of stew into a shallow bowl, making sure to include a mix of tender beef, mushrooms, and sauce. Then, slice a thick piece of crusty bread and place it alongside the stew, encouraging your guests to tear off pieces and dip them into the sauce. The contrast between the crispy, golden exterior of the bread and the soft, yielding interior will create a delightful textural experience that enhances the overall enjoyment of the dish.

When serving your beef and mushroom stew with crusty bread, consider adding a simple side salad or steamed vegetables to balance the richness of the dish. A crisp green salad with a light vinaigrette or a plate of steamed green beans or carrots can provide a refreshing contrast to the hearty stew. As your guests savor each bite, they'll appreciate the care and attention you've put into creating a truly exceptional meal. By focusing on these finishing touches – thickening the stew with a slurry, seasoning it to perfection, garnishing with parsley, and serving it with crusty bread – you'll have crafted a beef and mushroom stew that is not only delicious but also visually stunning and satisfying. With its rich flavors, velvety texture, and inviting presentation, this stew is sure to become a favorite in your culinary repertoire.

Frequently asked questions