Beef and Mushroom Stew is a hearty classic that’s perfect for a cozy night in. Imagine tender chunks of beef slowly cooked until they’re melt-in-your-mouth soft, mixed with earthy mushrooms and a rich, flavorful broth that warms you right up. It’s the kind of stew that fills the kitchen with comforting aromas and makes you feel wrapped in a big, warm hug.
I love making this stew on a lazy afternoon when I have time to let it simmer and develop all its flavors. The mushrooms add a nice depth and slight earthiness that pairs so well with the beef’s richness. One tip I always follow is to brown the beef well before adding it to the pot—that little step makes a big difference in getting that deep stew flavor everyone loves.
My favorite way to enjoy this beef and mushroom stew is with a side of crusty bread or creamy mashed potatoes to soak up every last drop of the savory sauce. It’s a meal that feels special but is so easy to make, and I find it brings people together around the table, sharing stories and seconds. Whenever I make this stew, it’s always a hit and leaves everyone asking for more.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If unavailable, brisket or short ribs can work well too.
Mushrooms: I like using cremini for their deeper flavor, but white mushrooms are a great, mild choice. You can also try baby bella or shiitake for a different twist.
Red wine: Wine adds depth, but you can skip it and use more beef broth instead. For a non-alcohol option, a splash of balsamic vinegar adds a similar richness.
Herbs: Fresh thyme and rosemary bring lovely aroma. If fresh isn’t on hand, dried herbs work fine but use a bit less as they’re more concentrated.
How Do You Brown Beef for Maximum Flavor in Stew?
Properly browning beef seals in juices and creates a rich base flavor. Here’s how I do it:
- Pat beef cubes dry with paper towels to help them brown instead of steam.
- Heat the oil in a heavy pot over medium-high heat until shimmering.
- Don’t overcrowd the pot—work in batches. This keeps the pan hot, allowing a nice brown crust to form.
- Let the beef sit undisturbed for a couple of minutes before turning to brown all sides evenly.
- Remove beef and repeat for all batchs; the browned bits stuck to the pan add great flavor when deglazed with wine or broth.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – Perfect for even heat and slow simmering to tenderize the beef.
- Sharp chef’s knife – Makes cutting beef and chopping veggies quick and safe.
- Cutting board – A sturdy surface to prep your ingredients comfortably.
- Wooden spoon – Great for stirring the stew without scratching your pot.
- Measuring cups and spoons – To get your broth, wine, and seasonings just right.
Flavor Variations & Add-Ins
- Swap beef with lamb for a richer, gamey twist that works great with rosemary.
- Add pearl onions or carrots to introduce sweetness and extra texture.
- Stir in a splash of soy sauce instead of salt for a deeper umami punch.
- Use smoked paprika or a dash of cayenne for a subtle smoky or spicy kick.
Beef and Mushroom Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-1.5 inch cubes
- 12 oz whole mushrooms (white or cremini), cleaned and halved or whole if small
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cups beef broth
- 1 cup red wine (optional; can substitute with extra beef broth)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 sprigs fresh rosemary (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
To Serve:
- Mashed potatoes or crusty bread
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the beef and veggies, then you’ll let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors develop fully. Add mushrooms about 20 to 30 minutes before the end of cooking. Plan on roughly 2 to 2.5 hours total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with a paper towel and season well with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pan, until all sides are nicely browned. Remove the beef and set it aside.
2. Cook the Onions and Garlic:
Reduce the heat to medium and add the butter to the pot. Sauté the chopped onion until it becomes translucent and slightly golden, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base:
Stir in the tomato paste and cook for 2 minutes, then sprinkle the flour evenly over the mixture and stir well for 1-2 minutes to get rid of the raw flour taste.
4. Deglaze and Simmer:
Slowly add the red wine (or extra broth if skipping the wine), scraping the bottom of the pot to lift up browned bits for extra flavor. Let it reduce slightly for about 3 to 5 minutes. Add the beef broth, return the beef with its juices to the pot, then add thyme and rosemary sprigs. Stir to combine.
5. Slow Cook the Stew:
Bring the stew to a gentle simmer, cover the pot, lower heat to low, and let it cook for 1.5 to 2 hours until the beef is fork-tender.
6. Add the Mushrooms:
About 20 to 30 minutes before the stew is done, add the mushrooms and remove the lid. Allow the stew to simmer uncovered so the sauce thickens and the mushrooms cook through.
7. Final Touches and Serve:
Take out the rosemary sprigs, taste, and add salt and pepper as needed. Serve your rich beef and mushroom stew piping hot, with creamy mashed potatoes or crusty bread. Garnish with fresh rosemary sprigs for a lovely touch.
Can I Use Frozen Beef for the Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This ensures even browning and tender results. Avoid cooking frozen beef directly as it can release extra moisture and affect the stew’s texture.
Can I Substitute the Mushrooms?
Absolutely! If you don’t have cremini or white mushrooms, button mushrooms, portobello, or shiitake work well too. Just adjust cooking time slightly if the mushrooms are larger or thicker.
How Should I Store Leftovers?
Keep any leftover stew in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop or microwave, stirring occasionally. The flavors often deepen after a day, making leftovers even tastier!
Can I Make This Stew in a Slow Cooker?
You can, though I recommend browning the beef and sautéing the onions first to build flavor. Then transfer everything to the slow cooker and cook on low for 6-8 hours until tender. Add mushrooms in the last hour to avoid overcooking them.