Savory Beef and Mushroom Stew

Name: Savory Beef and Mushroom Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck, cut into 1-inch pieces; 1 pound mushrooms, sliced; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, sliced; 3 stalks celery, chopped; 4 cups beef broth; 1 cup red wine (optional); 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper to taste; 2 tablespoons olive oil; Chopped parsley for garnish

Highlighted under: Home Comfort Recipes

When I crave something hearty, I often turn to my Savory Beef and Mushroom Stew. There's something magical about tender beef combined with earthy mushrooms simmering in a rich broth. I love how easy it is to prepare, yet it feels like a dish worthy of a special occasion. The aroma that fills my kitchen while it cooks is simply irresistible. It’s a comforting meal that warms my soul and satisfies my appetite, perfect for chilly evenings. I can't wait for you to try this recipe and enjoy it as much as I do!

Created by

Emily

Last updated on 2026-02-14T16:38:18.726Z

While perfecting my Savory Beef and Mushroom Stew, I learned that browning the beef properly gives it a deep flavor base that enhances the entire dish. Using a medley of mushrooms adds complexity, and I especially love adding some freshly chopped parsley at the end for a pop of color and freshness. Each bite is a comforting blend of flavors.

On one chilly evening, I decided to experiment by adding a splash of red wine to the broth. This simple addition elevated the depth of flavor, making the stew even more delicious. I encourage you to try this variation and see for yourself how even a small change can enhance your cooking!

Why You'll Love This Recipe
Rich beef flavor paired with earthy mushrooms
Hearty and comforting for any occasion
Easily adjustable seasoning to suit your taste

Understanding the Ingredients

The key to a rich and flavorful Savory Beef and Mushroom Stew lies in selecting the right cut of beef. I prefer using beef chuck for its balance of tenderness and flavor. As it simmers, the connective tissues break down, enriching the broth with gelatine and a robust flavor. If you need a leaner option, consider using sirloin, though the stew might lack the luscious richness that chuck provides.

Mushrooms play a crucial role in this dish, adding depth and an earthy quality that complements the beef beautifully. Unlike white button mushrooms, which are mild, I recommend using a mix of cremini and shiitake for a more pronounced flavor. If you're experimenting with this recipe, try adding a handful of dried porcini mushrooms, rehydrated in hot water, to deepen the umami profile.

Cooking Techniques for Success

Browning the beef is an essential step that develops flavor through the Maillard reaction. Ensure your oil is hot enough before adding the beef; it should shimmer but not smoke. Batch-browning is important to avoid overcrowding the pan, which can cause the meat to steam instead of brown. After this step, you should see a lovely crust forming on the meat, which will later dissolve into the broth, enriching the overall flavor.

When sautéing the vegetables, aim for them to be softened but not browned, which takes about five minutes. Stir frequently to prevent the garlic from burning, as burnt garlic can leave a bitter taste in your stew. The addition of tomato paste at this stage helps to create a base that balances the earthiness of the mushrooms and adds acidity that brightens the flavors in the stew.

Ingredients

Ingredients for Savory Beef and Mushroom Stew

Ingredients

2 pounds beef chuck, cut into 1-inch pieces
1 pound mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 stalks celery, chopped
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
2 tablespoons olive oil
Chopped parsley for garnish

Instructions

Brown the Beef

In a large pot, heat the olive oil over medium-high heat. Add the beef chunks in batches, browning them on all sides for about 5-7 minutes. Remove the browned beef and set it aside.

Sauté the Vegetables

In the same pot, add the onions, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables are softened. Then add the mushrooms and continue to sauté for another 5 minutes.

Combine and Simmer

Return the browned beef to the pot and stir in the tomato paste, thyme, bay leaves, and season with salt and pepper. Pour in the beef broth and red wine (if using), bringing the mixture to a simmer.

Cook the Stew

Cover the pot and let the stew cook on low heat for about 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and adjust the seasoning as needed.

Serve

Once the stew is ready, remove the bay leaves and ladle the stew into bowls. Garnish with freshly chopped parsley and enjoy with crusty bread!

Pro Tips

For an even richer flavor, consider adding a tablespoon of Worcestershire sauce or a few sprigs of fresh thyme during the simmering process. If you prefer a thicker stew, whisk a tablespoon of cornstarch with some cold water, then stir it into the stew during the last few minutes of cooking.

Storing and Reheating the Stew

If you have leftovers, this stew keeps well in an airtight container in the fridge for up to three days. The flavors continue to develop as it sits, making it even more enjoyable on the second day. For longer storage, freeze the stew in portions; it can last up to three months in the freezer. Just remember to let it cool completely before freezing to prevent ice crystals from forming.

When reheating, do so gently on the stovetop over low heat, stirring occasionally. If the stew appears too thick, you can thin it with a splash of beef broth or water, bringing it back to a comforting consistency. Reheating in a microwave is also an option, but for an even texture, the stovetop is preferable.

Serving Suggestions

This stew is naturally hearty on its own, but serving it with a slice of crusty bread or over a bed of creamy mashed potatoes elevates the meal. For a fresh contrast, I love pairing it with a simple green salad drizzled with balsamic vinaigrette to cut through the richness. To add a touch of elegance, consider offering a dollop of sour cream or a sprinkle of grated Parmesan cheese on top.

If you're hosting a dinner, this stew makes for an impressive centerpiece. You can prepare it ahead of time, allowing you to enjoy the company of your guests. Serve it in individual bowls for a personal touch, and accompany it with a full-bodied red wine, which can also be used in the cooking process.

Questions About Recipes

→ Can I make this stew in a slow cooker?

Yes, you can brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

→ What can I use instead of red wine?

You can substitute the red wine with additional beef broth or add a splash of apple cider vinegar for acidity.

→ How do I store leftovers?

Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I add other vegetables to the stew?

Absolutely! Feel free to add potatoes, peas, or green beans according to your preference.