This is the kind of stew that makes the kitchen smell like comfort: bronzed cubes of beef simmered until spoon-tender, mushrooms that go silky and meaty, and a broth layered with red wine, herbs, and just enough tomato to bring it all together. Serve with crusty bread or buttery mashed potatoes and watch it disappear.
Why You’ll Love This Stew
- Ultra-tender beef: Proper searing + a low, gentle braise.
- Mushroom richness: A mix of cremini + shiitake for depth and “steakhouse” savoriness.
- Balanced gravy: Tomato paste, wine, and Worcestershire for big umami without heaviness.
- Make-ahead magic: Even better the next day.
Ingredients
Beef & Seasoning
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 1½ tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp all-purpose flour (for dredging)
Aromatics & Vegetables
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 large yellow onion, diced
- 2 carrots, peeled & sliced ½-inch thick
- 2 ribs celery, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
Mushrooms & Liquid
- 1 lb (450 g) mushrooms (cremini + shiitake mix), thickly sliced
- 1 cup (240 ml) dry red wine* (or extra stock)
- 3 cups (720 ml) beef stock, low-sodium
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (optional but great for umami)
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried)
- 1 small rosemary sprig (or ½ tsp dried)
Finish
- 1 tbsp red wine vinegar or lemon juice (to brighten)
- Chopped parsley, for serving
*Use a wine you’d drink; a medium-bodied red (Merlot, Côtes du Rhône, Pinot Noir) works well.
Time & Yield
- Prep: 20 minutes
- Cook: 2 to 2½ hours (mostly inactive)
- Total: ~2½ hours
- Yield: 6 hearty bowls
Instructions
1) Season, Dredge, and Sear
- Pat beef dry; toss with salt, pepper, and flour.
- In a Dutch oven over medium-high, heat 1 tbsp oil. Sear beef in batches until deeply browned on at least two sides (8–10 minutes total per batch). Don’t crowd the pot. Transfer to a plate.
2) Build the Base
- Reduce heat to medium; add remaining 1 tbsp oil and butter.
- Cook onion, carrots, celery with a pinch of salt until softened and golden at the edges, 6–8 minutes.
- Stir in garlic for 30 seconds. Add tomato paste; cook 1–2 minutes until brick red and caramelized.
3) Deglaze & Simmer
- Pour in red wine; scrape up the browned bits. Let it bubble 2 minutes to reduce slightly.
- Return beef + juices. Add stock, Worcestershire, soy (if using), bay leaves, thyme, rosemary. Bring to a simmer.
4) Add Mushrooms & Braise
- Stir in mushrooms. Cover and cook at a gentle simmer on the stovetop or in a 325°F (165°C) oven for 1½–2 hours, until beef is fork-tender and broth slightly thickened. Stir once or twice.
5) Adjust & Brighten
- Fish out herb stems and bay leaves. If the stew is thinner than you like, simmer uncovered 10–15 minutes more (or swirl 1 tsp cornstarch with 1 tbsp water and add to simmering stew).
- Stir in vinegar/lemon to lift the flavors. Taste; adjust salt and pepper.
6) Serve
- Ladle into warm bowls; finish with parsley. Pair with mashed potatoes, buttered egg noodles, or rustic bread.
Nutrition (Per Serving, 1 of 6)
Approx. 420–470 kcal, 23 g fat, 18 g carbs, 35 g protein, ~900 mg sodium (varies by stock and added salt).
Pro Tips
- Dry meat = better browning. Moisture blocks crust.
- Don’t rush the sear. Deep browning builds the stew’s flavor foundation.
- Mushroom mix matters. Shiitake add a savory punch; keep a few slices chunky for meaty bites.
- Flavor balance: A splash of vinegar at the end wakes everything up.
Variations & Swaps
- No-Wine Version: Replace wine with stock + 1 tbsp balsamic vinegar (added at the end).
- Bacon Boost: Render 3 chopped bacon slices first; sear beef in the drippings.
- Potato Lovers: Add 1 lb baby potatoes in the last 45 minutes.
- Herb Swap: Use herbes de Provence (1 tsp) instead of thyme/rosemary.
- Gluten-Free: Skip flour dredge; thicken at the end with a cornstarch slurry.
- Instant Pot (Pressure Cooker): Sear on Sauté; add liquids, herbs, mushrooms; cook 35 minutes High Pressure, 10-minute natural release. Simmer on Sauté to thicken.
Make-Ahead, Storage & Reheating
- Make-ahead: Flavor improves overnight.
- Fridge: Up to 4 days (airtight).
- Freeze: Up to 3 months; thaw overnight in fridge.
- Reheat: Simmer gently on the stovetop; add a splash of stock if needed.
What to Serve With It
- Creamy mashed potatoes or buttered noodles
- Parsnip-potato mash for sweetness
- Toasted sourdough or cheddar biscuits
- Simple green salad with lemon vinaigrette
This Hearty Beef & Mushroom Stew is classic comfort dialed up: deep browning, layered umami, and a glossy gravy that clings to every bite. Make it on a lazy Sunday, enjoy it all week—and don’t forget extra bread for the bowl-swipe.