Beef Stew with Mushrooms is a hearty and comforting dish that feels like a warm hug on a cool day. Tender chunks of beef slowly cooked to perfection mingle with earthy mushrooms, creating a rich and flavorful stew that’s both filling and satisfying. The mushrooms add a lovely depth to the dish, making each bite a little extra special.
I love how this stew comes together with simple ingredients but delivers such a big, cozy flavor. When I make it, I always let it simmer low and slow, which makes the beef melt in your mouth and allows the mushrooms to soak up all those delicious juices. It’s one of those meals that tastes even better the next day, so I usually make a big pot and enjoy leftovers too!
This stew is perfect served with a crusty piece of bread to soak up all the juices or over a bed of creamy mashed potatoes. Whenever I make it, it immediately feels like family dinner time, bringing everyone to the table with happy, satisfied smiles. It’s a go-to for chilly evenings when you want something comforting but not complicated.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender with slow cooking. If you can’t find chuck, stew beef or brisket works well too.
Mushrooms: Cremini mushrooms add earthiness and texture. You can substitute with button mushrooms or a mix of wild mushrooms for extra flavor.
Red wine: I like to add wine for depth, but if you prefer not to use alcohol, extra beef broth or a splash of balsamic vinegar will do the trick.
Herbs: Fresh rosemary and thyme give a fragrant, woodsy note. Dried herbs can be used, but use about a third of the amount since they’re more potent.
How Do You Get Tender, Well-Browned Beef in the Stew?
Browning beef well is key to rich flavor and tender results. Here’s how I do it:
- Pat the beef dry to avoid steaming when it hits the hot oil.
- Use a heavy pot and heat oil until shimmering but not smoking.
- Brown the beef in batches; don’t crowd the pan or meat will steam instead of sear.
- Turn pieces occasionally until all sides have a deep brown crust.
- Remove beef and set aside before cooking vegetables to get all the tasty browned bits off the bottom.
This process builds deep flavor and helps the beef stay tender during slow cooking.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I use this because it heats evenly and can go from stovetop to oven easily.
- Wooden spoon or spatula – helps you stir and scrape up flavors without scratching the pot.
- Measuring cups and spoons – makes it easy to add ingredients accurately.
- Sharp knife and cutting board – for chopping the beef, vegetables, and herbs.
- Optional: Tongs – handy for turning the beef chunks during browning.
Flavor Variations & Add-Ins
- Use fresh thyme and rosemary or switch to dried herbs for a different aroma. Dried herbs work well if added earlier during simmering.
- Add potatoes or parsnips along with carrots for extra heartiness and texture.
- Stir in a splash of Worcestershire sauce or soy sauce for a savory, umami boost.
- For a smoky flavor, add a pinch of smoked paprika or a drop of liquid smoke near the end of cooking.
How to Make Beef Stew with Mushrooms
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 12 oz cremini or white mushrooms, sliced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1/2 cup dry red wine (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Mashed potatoes or crusty bread, for serving
How Much Time Will You Need?
This beef stew takes about 30 minutes to prepare and brown the beef and vegetables, plus 2 hours of slow simmering to make the meat tender and develop rich flavors. So, expect a total time of roughly 2 hours and 30 minutes.
Step-by-Step Instructions:
1. Prepare and Brown the Beef
Start by patting your beef cubes dry with paper towels. Season them well with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches so they’re nicely seared all over—about 4 to 5 minutes per batch. Don’t crowd the pot, or the beef won’t brown properly. Once browned, remove the beef and set it aside.
2. Cook the Vegetables
Add the remaining 1 tablespoon of oil to the pot. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant. Next, add the sliced mushrooms and carrots. Stir occasionally and cook until the mushrooms release their juices and start browning, around 6 to 8 minutes.
3. Build the Stew Base
Stir in the tomato paste, cooking it with the vegetables for about 2 minutes to thicken and deepen the flavor. Sprinkle the flour over the vegetables and stir constantly for 2 minutes—this helps thicken the stew later.
4. Add Liquids and Herbs
Slowly pour in the beef broth and optional red wine, scraping the bottom of the pot to loosen all the tasty browned bits. Return the browned beef to the pot. Add the rosemary, thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low. Cover and let the stew simmer gently for about 2 hours, until the beef is fork-tender and the sauce thickens beautifully.
5. Finish and Serve
Before serving, taste the stew and add extra salt and pepper if needed. Remove the herb sprigs and bay leaf. Serve the stew hot with creamy mashed potatoes or crusty bread to soak up all that delicious mushroom-infused sauce.
Enjoy your cozy and flavorful Beef Stew with Mushrooms!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry well to ensure proper browning and avoid excess moisture in the pot.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with an equal amount of beef broth or add a splash of balsamic vinegar for a bit of tang and depth.
How Do I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Can I Freeze Beef Stew?
Absolutely! Let the stew cool completely before freezing in airtight containers. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
