This beef and mushroom stew delivers deep, savory comfort with tender chuck and earthy cremini mushrooms in a rich, wine-kissed gravy. The key is a good sear, a splash of red wine, and low, slow simmering until everything is fall-apart tender. It’s a straightforward recipe that tastes like you spent all day in the kitchen.
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Why You’ll Love This Beef and Mushroom Stew
- Incredibly forgiving: Flexible ingredients still yield comforting, delicious results.
- Deep flavor layers: Proper searing and red wine create rich, umami-packed goodness.
- Amazing aroma: Your kitchen fills with the comforting scent of garlic, herbs, and slow-cooked beef.
- Perfect make-ahead: Reheats beautifully and tastes even better the next day.
Ingredients & Tools
- 900 g beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced into thick rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 450 g cremini mushrooms, halved
- 3 tbsp tomato paste
- 240 ml dry red wine (like Cabernet Sauvignon or Merlot)
- 1 liter beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, measuring cups and spoons, sharp knife, cutting board.
Notes: Using a sturdy cut like chuck is key for tenderness. Don’t skip the red wine—it adds depth and balances the richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is your best friend for stew. It’s well-marbled with fat, which breaks down during the long, slow cook and results in incredibly tender, flavorful meat. Avoid lean cuts, as they can become tough and dry.
- Don’t rush the sear. This is arguably the most important step for building flavor. You want a deep, brown crust on the beef, which comes from not moving it around too much. Give it time to develop that beautiful color—it makes all the difference.
- Why use red wine? The alcohol cooks off, leaving behind a complex acidity and fruitiness that cuts through the richness of the stew. If you prefer not to cook with wine, you can substitute with additional beef broth, but you’ll miss that extra layer of flavor.
- Mushroom matters. Cremini mushrooms (also known as baby bellas) have a deeper, earthier flavor than white button mushrooms, which really enhances the stew. Feel free to use a mix of wild mushrooms for an even more luxurious result.
How to Make Beef and Mushroom Stew
Step 1: Pat the beef chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat one tablespoon of the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef in a single layer and sear for about 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside.
Step 2: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice the bottom of the pot has lots of browned bits—that’s pure flavor! Add the minced garlic and cook for another minute until fragrant.
Step 3: Push the vegetables to the side of the pot and add the tomato paste to the center. Let it cook for about a minute, stirring, until it darkens slightly and becomes fragrant. This quick cook really deepens its flavor. Now, add the halved mushrooms and stir everything together. Cook for 5-7 minutes, until the mushrooms have released their liquid and started to brown.
Step 4: Pour in the red wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which should take 3-4 minutes. This step, called deglazing, is where you capture all that built-up flavor.
Step 5: Sprinkle the flour over the vegetable and mushroom mixture and stir continuously for one minute to cook out the raw flour taste. This will help thicken your stew later. Return the seared beef and any accumulated juices back to the pot.
Step 6: Pour in the beef broth—it should just about cover the beef and vegetables. Add the bay leaves and dried thyme. Give everything a good stir and bring the stew to a gentle boil.
Step 7: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 30 minutes. Resist the urge to stir too often! After this time, remove the lid and continue to simmer for another 30-45 minutes, until the beef is fork-tender and the sauce has thickened to a rich, gravy-like consistency.
Step 8: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove and discard the bay leaves. Stir in half of the chopped fresh parsley. Ladle the stew into bowls and garnish with the remaining parsley before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed to loosen.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing; the fluffy potatoes are perfect for soaking up every last drop of the rich gravy.
- Buttered egg noodles — A simple, classic base that lets the stew be the star of the show, providing a lovely texture contrast.
- Buttermilk biscuits or crusty bread — Absolutely non-negotiable for mopping up your bowl; you’ll want something to get every bit of that delicious sauce.
Drinks
- A glass of the same red wine you cooked with — It creates a perfect harmony of flavors, echoing the deep, fruity notes in the stew itself.
- A dark ale or stout — The malty, roasted flavors of the beer complement the earthy mushrooms and rich beef beautifully.
- Sparkling water with a lemon wedge — A bright, clean palate cleanser that cuts through the stew’s richness between bites.
Something Sweet
- Classic apple crumble — The warm, spiced apples and buttery topping provide a lovely, light finish after a hearty meal.
- Dark chocolate pot de crème — Intensely chocolatey and silky smooth, it’s a small but decadent treat that doesn’t feel too heavy.
- Simple vanilla bean panna cotta — Its cool, creamy texture and subtle sweetness are the perfect counterpoint to the savory, umami-rich stew.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when searing the beef. If you add too much beef at once, the pot temperature drops and the meat steams instead of searing. This prevents the development of that crucial brown crust which adds so much flavor to the entire dish.
- Mistake: Skipping the step of cooking the tomato paste. Adding it straight from the tube without toasting it first means you miss out on a deeper, sweeter, more complex flavor. That quick cook in the oil makes a noticeable difference.
- Mistake: Boiling the stew instead of simmering it. A gentle simmer is what you need to break down the tough connective tissues in the beef chuck, making it tender. A rolling boil will make the beef tough and can cause the vegetables to turn to mush.
- Mistake: Adding the flour directly to the hot liquid. This almost guarantees you’ll get lumps in your gravy. Always mix the flour with the vegetables and mushrooms first to create a paste (a roux) before adding the liquid.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. The flavors have more time to meld and deepen. Just cool it completely, store it in the fridge overnight, and gently reheat it on the stove the next day.
- Tip: Deglaze like a pro. After searing the beef, don’t let those browned bits at the bottom of the pot go to waste! That’s called the “fond,” and it’s packed with flavor. Use your wine (or a bit of broth) to scrape it all up—it’s the foundation of your sauce.
- Tip: Thicken without lumps. If you find your stew isn’t thick enough at the end, make a “slurry.” Mix a tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering stew. It will thicken up in just a minute or two.
- Tip: Customize your vegetables. Feel free to add parsnips, turnips, or potatoes during the last 45 minutes of cooking. If using leafy greens like peas or spinach, stir them in during the last 5 minutes just to wilt them.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow the steps through deglazing the pot with wine (Step 4). Then, transfer everything—the seared beef, sautéed vegetables, and liquid—into your slow cooker. Add the broth and herbs, and cook on low for 7-8 hours or on high for 4-5 hours. The result will be just as tender and flavorful, with the convenience of a set-and-forget method.
What can I use instead of red wine?
If you prefer not to cook with alcohol, you have a couple of great options. You can use an equal amount of additional beef broth, though you’ll lose a bit of complexity. For a closer flavor profile, try using a combination of broth and a tablespoon of balsamic or red wine vinegar to mimic the acidity and depth that the wine provides.
How long will leftovers keep?
This stew is a fantastic leftover! Once cooled, store it in an airtight container in the refrigerator for up to 4 days. The flavors continue to improve, making it a brilliant make-ahead meal. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.
My stew is too thin. How can I thicken it?
No problem! The easiest fix is to make a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until completely smooth. Stir this into your simmering stew and let it cook for a couple of minutes. It will thicken up nicely without making it taste floury.
Can I use a different cut of beef?
You can, but I’d stick with tough, marbled cuts that are meant for slow cooking. Beef chuck is ideal, but beef brisket or short ribs would also work wonderfully, becoming incredibly tender. Avoid lean cuts like sirloin or round steak, as they will likely become tough and chewy with this long cooking method.
Beef And Mushroom Stew
Make the ultimate Beef and Mushroom Stew with tender chuck and earthy cremini mushrooms in a rich, wine-kissed gravy. Get the easy, step-by-step recipe now!
Ingredients
For the Ingredients
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900 g beef chuck (cut into 2-inch cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 carrots (peeled and sliced into thick rounds)
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3 celery stalks (chopped)
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4 cloves garlic (minced)
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450 g cremini mushrooms (halved)
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3 tbsp tomato paste
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240 ml dry red wine (like Cabernet Sauvignon or Merlot)
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1 liter beef broth
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2 bay leaves
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1 tsp dried thyme
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2 tbsp all-purpose flour
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Salt and freshly ground black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the beef chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat one tablespoon of the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid overcrowding, add the beef in a single layer and sear for about 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to a plate and set aside.01
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Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You’ll notice the bottom of the pot has lots of browned bits—that’s pure flavor! Add the minced garlic and cook for another minute until fragrant.02
-
Push the vegetables to the side of the pot and add the tomato paste to the center. Let it cook for about a minute, stirring, until it darkens slightly and becomes fragrant. This quick cook really deepens its flavor. Now, add the halved mushrooms and stir everything together. Cook for 5-7 minutes, until the mushrooms have released their liquid and started to brown.03
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Pour in the red wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which should take 3-4 minutes. This step, called deglazing, is where you capture all that built-up flavor.04
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Sprinkle the flour over the vegetable and mushroom mixture and stir continuously for one minute to cook out the raw flour taste. This will help thicken your stew later. Return the seared beef and any accumulated juices back to the pot.05
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Pour in the beef broth—it should just about cover the beef and vegetables. Add the bay leaves and dried thyme. Give everything a good stir and bring the stew to a gentle boil.06
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Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 30 minutes. Resist the urge to stir too often! After this time, remove the lid and continue to simmer for another 30-45 minutes, until the beef is fork-tender and the sauce has thickened to a rich, gravy-like consistency.07
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Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove and discard the bay leaves. Stir in half of the chopped fresh parsley. Ladle the stew into bowls and garnish with the remaining parsley before serving.08
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