Savory Beef and Mushroom Stew
A hearty stew combining tender beef and earthy mushrooms simmered in a rich broth, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 lb beef chuck, cut into 1.5-inch cubes Use beef chuck for tenderness during simmering.
- 1 lb cremini mushrooms, quartered or thickly sliced For a richer depth of flavor.
- 1 large yellow onion, diced Creates a sweet, aromatic base.
- 4 cloves garlic, minced Enhances the aroma.
- 3 tablespoons all-purpose flour To thicken the stew.
- 4 cups low-sodium beef broth Adds rich, comforting flavor.
- 2 tablespoons tomato paste Adds a subtle sweetness.
- 1 tablespoon Worcestershire sauce For depth of flavor.
- 3 sprigs fresh thyme (or 1 teaspoon dried) For an herbal note.
- 1 bay leaf Preserves the essence of the stew.
- 2 tablespoons vegetable oil For searing the beef.
- Salt and black pepper to taste Ensures flavors shine through.
- 2 tablespoons fresh parsley, chopped (optional) For a vibrant garnish.
Instructions
Preparation
- Pat the beef cubes dry and season them generously with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until deeply browned on all sides. Transfer to a plate.
- Reduce the heat to medium and add the diced onion. Cook until translucent, about 5 minutes.
- Add the minced garlic and stir for 30 seconds until fragrant.
- Sprinkle the flour over the onions and stir for 1 minute.
- Add the tomato paste and stir for another minute.
- Pour in the beef broth while scraping the bottom of the pot.
- Add the Worcestershire sauce, thyme, bay leaf, and seared beef with any accumulated juices.
- Bring the mixture to a gentle boil, cover, reduce heat to low, and let it simmer for 1.5 to 2 hours.
- Stir occasionally throughout the cooking process.
- Stir in the sliced mushrooms and let them cook for another 30 minutes.
- Remove the bay leaf and thyme stems, taste, and adjust seasoning as needed.
- Garnish with fresh parsley if desired and serve.
Notes
This stew pairs well with creamy mashed potatoes, rice, or crusty bread. Can also be made ahead of time and tastes better the next day. Freeze for up to three months.