Beef and Mushroom Stew is a hearty, comforting dish that brings together tender chunks of beef simmered slowly with earthy mushrooms in a rich, flavorful broth. The stew is thick and warming, perfect for chilly days when you just want something filling and satisfying on the table.
I love making this stew because it’s one of those meals that just gets better the longer it cooks. The beef becomes so tender it almost melts in your mouth, while the mushrooms add a delicious depth of flavor that makes every bite special. I usually like to brown the meat first to get a nice crust—that little step really makes a big difference in the flavor.
For me, this stew is even better served with some crusty bread or over buttery mashed potatoes. It feels like a great way to bring everyone together around the table and share a cozy meal. When I’m having a tough day, this stew is my go-to comfort food that always cheers me up.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck or brisket for the best tenderness after slow cooking. If you want a leaner option, try sirloin tips, but they may cook faster.
Mushrooms: Cremini or button mushrooms work great here. For a deeper flavor, try portobello or shiitake. If fresh aren’t available, dried mushrooms rehydrated in warm water add a nice earthy touch.
Beef Broth: Use homemade or good-quality store-bought broth for a rich base. If you don’t have broth, water with extra seasoning can work in a pinch.
Red Wine: This adds depth, but you can skip it or replace with extra broth or a splash of balsamic vinegar for acidity.
Tomato Paste: Don’t skip it! It boosts the stew’s flavor and gives a nice color. If needed, canned tomato sauce can work but adds more liquid.
How Do You Get Tender, Flavorful Beef in Your Stew?
The secret is in the slow cooking and browning steps:
- Browning the meat: Pat the beef dry first. Brown it in batches on medium-high heat without crowding for a lovely crust—this builds flavor.
- Low and slow simmer: After adding liquids, cook the stew gently on low heat for 1.5 to 2 hours. This breaks down tough fibers, making the beef tender and juicy.
- Don’t rush stirring: Stir occasionally to prevent sticking but not too often—letting the stew simmer undisturbed helps flavors develop.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering to make the beef tender.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – helps you cut beef and vegetables into even pieces quickly and safely.
- Cutting board – a sturdy surface to prep your ingredients comfortably.
- Measuring cups and spoons – for precise ingredient amounts to get the flavor just right.
Flavor Variations & Add-Ins
- Swap beef for lamb cubes for a richer, slightly gamey twist that pairs well with the mushrooms.
- Add pearl onions or leeks for a mild sweetness and extra texture in the stew.
- Stir in some fresh rosemary or bay leaves along with thyme to deepen the herbal notes.
- Mix in diced potatoes or parsnips for a heartier stew that fills you up even more.
How to Make Beef and Mushroom Stew?
Ingredients You’ll Need:
- 2 lbs (900g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 large carrots, peeled and sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, or extra beef broth)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley or thyme for garnish
- Mashed potatoes or crusty bread for serving (optional)
How Much Time Will You Need?
This hearty stew takes about 20 minutes to prepare and brown your ingredients, then about 1.5 to 2 hours simmering gently to get that tender, flavorful beef and rich sauce. Plan for around 2 hours total to enjoy a delicious, comforting meal.
Step-by-Step Instructions:
1. Browning the Beef:
Start by patting the beef cubes dry with paper towels, then sprinkle with salt and pepper. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without crowding the pan, cooking for 3-4 minutes each batch until all sides are nicely browned. Remove the meat and set it aside.
2. Cooking the Vegetables:
In the same pot, add the chopped onion and cook until soft and see-through, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until it smells wonderful. Then toss in the sliced mushrooms and carrots, stirring and cooking until the mushrooms shrink and begin to brown, about 5 minutes. Stir in the tomato paste and let it cook for 1-2 minutes to enhance its flavor.
3. Simmering the Stew:
Return the browned beef to the pot. Sprinkle the flour over everything and stir well to coat the meat and veggies — this helps thicken the stew. Pour in the beef broth and red wine (if you’re using it), scraping up any tasty browned bits stuck to the bottom of the pot. Add Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer, then cover and lower the heat. Let it cook slowly for 1.5 to 2 hours, stirring now and then to prevent sticking. The beef will become tender and the flavors will deepen.
4. Final Touches and Serving:
Once the beef is tender, remove the bay leaves and taste your stew. Add salt and pepper as needed. Serve it hot, sprinkled with freshly chopped parsley or thyme. Pair it with creamy mashed potatoes or crusty bread to soak up every last bit of the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. Using thawed beef helps it brown properly and ensures even cooking for tender results.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with extra beef broth or a splash of balsamic vinegar to add a bit of acidity and depth to the stew.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
