This hearty beef stew is filled with tender chunks of beef and savory mushrooms. It’s like a warm hug in a bowl on chilly days!
Honestly, nothing beats the smell of stew simmering on the stove. I like to serve mine with crusty bread for dipping. Perfect comfort food! 🍞
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking as it becomes tender and flavorful. If you’re looking for a leaner option, consider using sirloin, but keep in mind it may not be as tender.
Red Wine: I often use red wine to add depth to the stew. If you prefer not to use alcohol, simply replace it with another cup of beef broth for great flavor without the wine.
Mushrooms: Cremini mushrooms work best as they add a rich taste. You can definitely use button mushrooms instead or even shiitake for a different flavor profile.
Potatoes: Baby potatoes are easy and keep their shape well. For a healthier twist, you can swap them for sweet potatoes but adjust the cooking time as they may soften quicker.
How Do I Get Perfectly Tender Beef in My Stew?
Achieving perfectly tender beef in your stew is all about cooking time and temperature. Here’s how to do it:
- Start by browning the beef cubes well, which builds deep flavor. Don’t rush this step!
- After adding the liquids, cover your pot and simmer on low. Low and slow is best for breaking down the tough fibers in the meat.
- Check the beef after 1.5 hours; it should be fork-tender. If it’s not, give it more time!
This method ensures juicy, melt-in-your-mouth beef that makes your stew unforgettable! Enjoy cooking!
Beef Stew with Mushrooms
Ingredients:
- 2 lbs (900g) beef chuck, cut into 1-2 inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can replace with more beef broth)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 12 oz (340g) cremini or button mushrooms, sliced in halves or quarters
- 4-5 medium baby potatoes, whole or halved if large
- 3-4 large carrots, peeled and cut into chunks
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
Time Estimate:
This Beef Stew takes about 20 minutes to prepare and roughly 2.5 to 3 hours to cook. That’s a total of about 3 hours, which includes simmering time for the beef to become tender and flavors to develop. The great part is you can set it and let it cook while you relax!
Step-by-Step Instructions:
1. Prepare the Beef:
First, pat the beef cubes dry with paper towels. This helps them brown nicely. Sprinkle salt and pepper generously over the pieces to season them well.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown all sides well for about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the chopped onion and cook until it is softened and lightly golden, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell its delicious aroma.
4. Add Tomato Paste:
Stir the tomato paste into the onions and garlic, cooking it for about 2 minutes. This will deepen the flavor of your stew.
5. Deglaze the Pot:
If you’re using red wine, carefully pour it into the pot to deglaze it. Scrape the brown bits off the bottom with a wooden spoon. Let it simmer and reduce by half for about 3-5 minutes.
6. Combine Ingredients:
Return the browned beef to the pot. Add the beef broth, bay leaves, thyme, rosemary, and adjust the seasoning with more salt and pepper. Mix everything together well!
7. Simmer the Stew:
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for about 1.5 hours so the beef can become tender.
8. Add Vegetables:
Add the baby potatoes, carrots, and mushrooms to the pot. Continue simmering for another 45 minutes to 1 hour until both the vegetables are tender and all of the flavors have melded together beautifully.
9. Optional Thickening Step:
If you like your stew thicker, mix the all-purpose flour with a few tablespoons of cold water to create a slurry. Stir this mixture into the stew and cook for another 5-10 minutes until it thickens up.
10. Final Touches:
Remove the bay leaves from the pot. Give the stew a taste and adjust the seasoning if needed—add more salt, pepper, or herbs to really make it your own.
11. Serve and Enjoy:
Serve the stew hot, garnished with freshly chopped parsley. It’s perfect alongside crusty bread or over buttered egg noodles for a hearty meal.
Enjoy your rich, comforting Beef Stew with Mushrooms! It’s sure to warm your heart and fill your belly!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use cuts like brisket or even short ribs. Just ensure they have some fat for flavor and tenderness!
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with more beef broth. You can also use a splash of balsamic vinegar or apple cider vinegar for acidity and depth without the alcohol.
How Do I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew! Just make sure it’s fully cooled before transferring to a freezer-safe container; it should hold well for up to 3 months.
Can I Make This Stew in a Slow Cooker?
Yes! Brown the beef and sauté your onions as directed, then transfer everything to your slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. Add the vegetables in the last hour of cooking for best results.
