Go Back

Creamy Beef and Mushroom Stew with Sour Cream

Creamy beef and mushroom stew simmers in a 6-quart Dutch oven until the beef is fork-tender and the potatoes are soft. Tempered sour cream stirred in at the end gives the rich broth a smooth, creamy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 17 minutes
Total Time 2 hours 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 0.33 cup all-purpose flour
  • 1.5 tsp kosher salt plus more to taste
  • 1 tsp black pepper
  • 3 tbsp vegetable oil divided
  • 1 lb cremini mushrooms quartered
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 1 cup sour cream at room temperature

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated.
  2. Heat 2 tablespoons of the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 3 to 4 minutes per side, transferring it to a plate as it browns.
  4. Add the remaining 1 tablespoon oil to the pot, then add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned.
  5. Transfer the browned mushrooms to a bowl.
  6. Add the onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
  7. Add the garlic and tomato paste and cook for 1 minute, stirring constantly.
  8. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaf, scraping up the browned bits.
  9. Return the beef and any juices to the pot and bring to a simmer.
  10. Cover and cook over low heat for 1 hour and 15 minutes, keeping the stew at a gentle simmer.
  11. Stir in the carrots, potatoes, and browned mushrooms.
  12. Cover and simmer for 35 to 45 minutes, until the beef is fork-tender and the potatoes are tender.
  13. Remove the pot from the heat and discard the bay leaf.
  14. Whisk a few spoonfuls of hot broth into the sour cream.
  15. Stir the sour cream mixture into the stew until creamy, without boiling.
  16. Taste and add more salt if needed.

Notes

For a smooth finish, temper the room-temperature sour cream with hot broth before stirring it into the stew, and do not boil afterward. Refrigerate leftovers for 3 to 4 days. Freeze the stew without the sour cream for up to 3 months, then add sour cream after reheating; plain dairy-free sour cream can be used for a dairy-free swap.