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–+ servings

Beef Stew with Mushrooms

Comforting beef stew packed with tender mushrooms, potatoes, and a rich red wine gravy. A cozy one-pot dinner.
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Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.25 lb beef chuck, cut into chunks
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 0.33 cup all-purpose flour for dredging
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 16 oz cremini mushrooms, sliced or button mushrooms
  • 1.5 cup yellow onion, chopped
  • 2 cup carrots, sliced
  • 1 cup celery, chopped
  • 4 tsp garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine Merlot or Cabernet works well
  • 3.5 cup low-sodium beef broth
  • 1.5 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.75 tsp dried rosemary, crushed
  • 0.5 tsp smoked paprika
  • 1.5 lb Yukon Gold potatoes, cut into chunks
  • 1.5 tbsp cornstarch optional, for thickening
  • 2 tbsp water for slurry
  • 1 cup frozen peas
  • 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Pat beef dry. Season with salt and pepper, then toss with flour to lightly coat.
  • Heat olive oil and butter in a heavy pot over medium-high heat.
  • Brown beef in batches until deeply seared on all sides. Transfer to a plate.
  • Add mushrooms to the pot. Cook until browned and their liquid evaporates. Set aside with beef.
  • Sauté onion, carrots, and celery in the pot until starting to soften, about 5 minutes.
  • Stir in garlic and tomato paste. Cook 1 minute, stirring, until fragrant and darkened.
  • Pour in red wine. Scrape up browned bits and simmer 2 minutes to reduce slightly.
  • Return beef and mushrooms to the pot. Add broth, Worcestershire, thyme, rosemary, and paprika.
  • Stir in potatoes. Bring to a simmer, then cover and reduce heat to low.
  • Cook gently until beef is fork-tender, 90 to 120 minutes, stirring occasionally.
  • Mix cornstarch with water. Stir slurry into stew and simmer 3 to 5 minutes to thicken.
  • Fold in peas and heat 2 minutes. Adjust salt and pepper, then finish with parsley.

Notes

For a deeper flavor, brown the mushrooms well and use a splash of balsamic at the end. Swap potatoes for parsnips, or stir in a knob of butter before serving for extra gloss. Leftovers keep 4 days refrigerated; the stew thickens as it chills, so loosen with a splash of broth when reheating.
This recipe is an original creation inspired by classic Beef Stew with Mushrooms flavors. All ingredient ratios and instructions are independently developed.