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Beef Stew with Mushrooms

Beef stew with mushrooms simmered until the beef is tender and the gravy turns rich and silky. Cremini mushrooms get golden-browned for deeper flavor alongside carrots and cubed potatoes.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
Seasonings and flour
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp all-purpose flour
Cooking fats
  • 3 tbsp olive oil Divided.
  • 2 tbsp butter
Mushrooms and aromatics
  • 1 lb cremini mushrooms Quartered.
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 2 tbsp tomato paste
Stew liquids and herbs
  • 0.5 cup dry red wine
  • 3 cup beef broth
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 2 bay leaves
Vegetables
  • 1 lb potatoes Cubed.
  • 3 carrots Sliced.

Equipment

  • 1 Dutch oven

Method
 

Brown the mushrooms
  1. Melt the butter with 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the quartered cremini mushrooms and cook for 8 minutes until golden, then set aside.
Brown the beef
  1. Season the beef chuck cubes with salt and black pepper, then toss with the all-purpose flour. Brown the beef in batches using the remaining 2 tablespoons olive oil, leaving space between pieces so they brown instead of steam.
Build the base
  1. Cook the diced onion in the Dutch oven for 4 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute, then deglaze with the dry red wine, scraping up browned bits.
Simmer the stew
  1. Stir in the beef broth, soy sauce, dried thyme, and bay leaves, then return the browned beef to the pot. Cover and simmer for 1 3/4 hours.
Finish with vegetables
  1. Add the cubed potatoes, sliced carrots, and the reserved mushrooms to the stew. Simmer for 45-60 minutes until the potatoes and carrots are tender.
Serve
  1. Remove the bay leaves and serve the beef stew hot. Spoon the gravy over the beef and vegetables for the thick, hearty texture.

Notes

For the best browning, keep the heat at medium-high and avoid crowding when searing the beef. Store leftovers in the fridge up to 4 days in a sealed container; reheat gently until hot throughout. Freeze up to 3 months (best before potatoes get very soft). For a lower-sodium option, use low-sodium beef broth and reduce the soy sauce slightly.