This beef stew is cozy and hearty, packed with tender chunks of beef and yummy mushrooms. It simmers slowly, letting all the delicious flavors mix together.
Don’t be surprised if your kitchen smells amazing while it cooks! I love serving it with some crusty bread for dipping. It makes for a perfect dinner on a chilly night!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stews because it becomes tender after slow cooking. If you’re looking for alternatives, you can use brisket or round roast, though they may vary slightly in tenderness.
Mushrooms: Baby bella mushrooms add great flavor, but you can use cremini or even button mushrooms if baby bellas aren’t available. For a twist, try adding some wild mushrooms for extra depth.
Red wine: While optional, red wine enhances the flavor. If you prefer not to use it, substitute with extra beef broth. A splash of balsamic vinegar can also add a nice tang.
Fresh herbs: If you don’t have thyme, dried oregano can be a good substitute. Fresh herbs always bring a brighter taste, so use fresh whenever you can.
How to Sear Beef for Stews Like a Pro?
Searing the beef is a key step that adds depth to your stew’s flavor. Here’s how to do it right:
- Make sure the beef is dry; pat it with paper towels. This helps it brown better.
- Heat the oil until it’s hot but not smoking. Add beef in batches, giving each piece room to sear.
- Avoid overcrowding the pot. This can lead to steaming instead of searing.
- Let the beef sit without stirring for a few minutes to get a good brown crust, then flip it.
- Once browned, remove the beef to build flavors with the vegetables in the same pot.
This technique not only enhances flavor but also, creates that lovely brown fond at the bottom of the pot, which you’ll scrape up later with the wine!
Beef Stew with Mushrooms
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups baby bella mushrooms, halved or quartered if large
- 3 medium carrots, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 cup red wine (optional, can substitute with beef broth)
- 4 cups beef broth
- 2 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes to prepare, and around 1.5 to 2 hours to cook until the beef is tender. You’ll enjoy the warmth and heartiness of this meal while it simmers, making it perfect for a cozy evening.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This step helps them brown nicely. Then, season generously with salt and pepper.
2. Sear the Beef:
In a large heavy-bottom pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the beef in batches, about 3-4 minutes per side until it’s browned all over. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Vegetables:
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pot. Sauté the diced onions for about 3-4 minutes until they soften. Then, add the minced garlic and cook for another 30 seconds until fragrant.
4. Add Mushrooms and Carrots:
Now, throw in the halved baby bella mushrooms and carrot chunks. Cook everything together for about 5 minutes, stirring occasionally, until the mushrooms start to brown and the carrots soften a bit.
5. Mix in Tomato Paste:
Stir in the tomato paste and let it cook for 1 to 2 minutes—this helps enhance the flavors of the stew!
6. Deglaze with Wine:
Pour in the red wine to deglaze the pot, scraping up any brown bits stuck to the bottom. Allow the wine to reduce by half, which should take about 3 to 5 minutes.
7. Combine Ingredients:
Return the seared beef to the pot and add the beef broth, thyme, and bay leaf. Stir everything together nicely.
8. Simmer:
Bring the stew to a hearty boil, then lower the heat, cover, and let it simmer for about 1.5 to 2 hours. Enjoy the lovely aromas as it cooks! The beef will be tender when it’s ready.
9. Thicken (Optional):
If you like a thicker stew, mix 2 tablespoons of flour with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew and let it cook uncovered for another 5 to 10 minutes to thicken.
10. Final Touches:
Before serving, remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
11. Serve:
Garnish your stew with freshly chopped parsley. Serve it hot alongside some crusty bread or over mashed potatoes for a comforting and satisfying meal!
Can I Use Other Cuts of Beef for This Stew?
Yes! While beef chuck is ideal for its tenderness, you can use cuts like brisket or round roast. Just remember that cooking times might vary slightly depending on the cut.
What If I Don’t Have Red Wine?
No worries! You can simply replace the red wine with additional beef broth or, for a bit of acidity, a splash of balsamic vinegar or white wine vinegar to maintain the flavor profile.
How Do I Store Leftover Beef Stew?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just thaw in the refrigerator before reheating gently on the stove or microwave.
Can I Add Other Vegetables to This Stew?
Absolutely! Feel free to add vegetables like potatoes, peas, or green beans. Just adjust cooking times accordingly—harder vegetables like potatoes may require a longer simmering time.