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Beef Stew with Mushrooms

Beef stew with mushrooms simmered until the beef is tender and the gravy turns rich, with golden browned mushrooms, carrots, and potatoes. Built on a classic batch browning method and a red-wine deglaze for deep flavor.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck, cut into 1 1/2-inch cubes
Seasoning
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Flour for browning
  • 3 tbsp all-purpose flour
Olive oil
  • 3 tbsp olive oil, divided
Butter
  • 2 tbsp butter
Mushrooms
  • 1 lb cremini mushrooms, quartered
Aromatics
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
Wine and liquids
  • 0.5 cup dry red wine
  • 3 cup beef broth
  • 1 tbsp soy sauce
Herbs
  • 1 tsp dried thyme
  • 2 bay leaves
Vegetables
  • 1 lb potatoes, cubed
  • 3 carrots, sliced

Equipment

  • 1 Dutch oven

Method
 

Brown the mushrooms
  1. Melt the butter with 1 tablespoon of the olive oil in a Dutch oven, then add the cremini mushrooms and cook for 8 minutes until golden. Set the browned mushrooms aside.
Brown the beef
  1. Season the beef chuck with the salt and black pepper, toss it with the all-purpose flour, and brown in batches in the remaining oil. Brown until well colored before moving the beef aside.
Build the base
  1. Cook the onion in the Dutch oven for 4 minutes, then add the garlic and tomato paste and cook for 1 minute. Deglaze with the red wine, scraping up the browned bits.
Simmer the stew
  1. Return the beef to the pot, then add the beef broth, soy sauce, dried thyme, and bay leaves. Cover and simmer for 1 3/4 hours.
Cook vegetables and finish
  1. Add the potatoes, carrots, and the reserved mushrooms, then cover and simmer for 45-60 minutes until the vegetables are tender. Remove the bay leaves and serve.

Notes

Pro tip: browning in batches prevents steaming, which helps the gravy stay thick and coats the beef well. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (cool completely first). For a lighter option, use leaner chuck or replace some of the oil with an equal amount of broth while keeping the browning steps the same.