Beef Stew with Mushrooms is a hearty and comforting dish that brings together tender chunks of beef, earthy mushrooms, and a rich, flavorful broth. The mushrooms add a wonderful depth and texture, soaking up all the tasty juices as everything simmers slowly to perfection.
I love making this stew on chilly days when I want something warm and filling. The beef gets so soft after cooking for a while, and the mushrooms give it a nice twist that makes the stew feel extra special. Whenever I make it, I always end up sneaking a few spoonfuls before dinner’s ready because the smells alone are impossible to resist.
My favorite way to enjoy this stew is with a big scoop of creamy mashed potatoes or some crusty bread to soak up the flavorful sauce. It’s one of those classic dishes that feels like a big, cozy hug on a plate. Plus, it tastes even better the next day, so leftovers are a real treat too!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast for tender, flavorful beef. It becomes soft when slow-cooked. If you can’t find chuck, brisket or short ribs work well too.
Mushrooms: Button or cremini mushrooms add earthiness and soak up stew flavors nicely. For a deeper taste, try shiitake or portobello slices.
Tomato Paste: This thickens and adds umami. If not on hand, a bit of tomato sauce or ketchup can substitute but with milder flavor.
Beef Broth & Red Wine: Beef broth gives rich depth. Red wine adds acidity and complexity but can be replaced with extra broth or a splash of balsamic vinegar for a hint of tang.
How Do You Get Tender, Flavorful Beef in Stew?
Patience and proper browning are key steps. Here’s how to do it right:
- Season beef well with salt and pepper for base flavor.
- Brown the beef in batches over medium-high heat until a dark crust forms. Avoid crowding—this prevents steaming.
- Don’t rush the simmer. Cook the stew covered on low for 1.5-2 hours to break down connective tissue, making beef tender.
- Check occasionally and skim excess fat or foam for a clear broth.
These steps develop taste and tender texture for a hearty stew like the one pictured.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and keeps the stew at a gentle simmer.
- Wooden spoon or ladle – great for stirring everything without damaging the pot or breaking up the meat.
- Measuring cups and spoons – makes it easier to get the right balance of ingredients.
- Sharp knife and cutting board – essential for chopping the beef, vegetables, and mushrooms quickly and safely.
Flavor Variations & Add-Ins
- Replace beef with lamb or chicken thighs for different flavors and textures.
- Add chopped potatoes or parsnips for extra heartiness.
- Sprinkle in some rosemary or sage to enhance the herbal aroma.
- Use sherry instead of red wine for a slightly sweet, nutty flavor.
Beef Stew with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tbsp vegetable oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (button or cremini)
- 3 tbsp tomato paste
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional; can replace with additional broth)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 2 bay leaves
- 2 medium carrots, peeled and cut into chunks (optional)
- 2 stalks celery, sliced (optional)
For Serving:
- Fresh thyme sprigs (optional, for garnish)
- Mashed potatoes or crusty bread
How Much Time Will You Need?
This beef stew takes about 20 minutes to prepare and brown the ingredients, then about 1.5 to 2 hours to simmer gently. So, plan for roughly 2 to 2.5 hours total, including prep and cooking time. The slow cooking helps the beef become tender and lets the flavors develop fully—totally worth the wait!
Step-by-Step Instructions:
1. Season and Brown the Beef:
Sprinkle salt and pepper over the beef cubes to add flavor. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in small batches so it browns well without steaming. Cook the beef until all sides develop a deep, brown crust, then remove it and set aside.
2. Cook the Vegetables and Mushrooms:
In the same pot, add the chopped onion and sauté for about 5 minutes, until it’s soft and clear. Add the minced garlic and cook for another minute until you can smell it. Toss in the sliced mushrooms and cook until they release their liquid and start to brown, about 6-8 minutes.
3. Build the Stew Base:
Stir in the tomato paste and cook for 1-2 minutes to bring out its flavor. Sprinkle the flour over the vegetables and mushrooms, mixing well to coat everything and cook for another 1-2 minutes to avoid a raw flour taste.
Slowly pour in the beef broth and red wine while stirring constantly. This helps avoid lumps and deglazes the pan by scraping up all the browned bits—that’s where a lot of flavor hides!
4. Combine and Simmer:
Add the browned beef back into the pot along with Worcestershire sauce, thyme, bay leaves, and carrots and celery if you’re using them. Bring everything to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the stew has thickened nicely.
5. Finish and Serve:
Take out the bay leaves and taste the stew. Adjust the salt and pepper to your liking. Ladle the stew over creamy mashed potatoes or serve it with crusty bread to soak up the rich sauce. Garnish with fresh thyme if you like!
Can I Use Frozen Beef Stew Meat?
Yes, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and proper cooking throughout.
What Can I Substitute for Red Wine in This Recipe?
If you prefer not to use red wine, simply replace it with an equal amount of beef broth or add a splash of balsamic vinegar for a bit of acidity and depth.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the stew has thickened too much.
Can I Make This Beef Stew Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Prepare the stew fully, cool it, then refrigerate. Reheat thoroughly before serving.
