Savory Beef and Mushroom Stew is the perfect dish for those cold evenings when you’re craving something warm and comforting. This stew combines tender chunks of beef with fresh mushrooms, all simmered in a rich, seasoned broth. The addition of herbs like thyme or rosemary gives it an extra layer of flavor that makes this dish stand out. Whether you serve it with mashed potatoes, crusty bread, or on its own, this stew is guaranteed to satisfy.
Now, let’s take a closer look at the ingredients you’ll need to make this hearty beef and mushroom stew.
INGREDIENTS
- Beef Chuck: 500g of beef chuck, cut into chunks, makes the base of this stew. It’s a tougher cut of meat that becomes melt-in-your-mouth tender after slow cooking.
- Fresh Mushrooms: 200g of sliced fresh mushrooms add an earthy, savory flavor to the stew, complementing the rich beef broth.
- Onions and Garlic: One large onion, finely chopped, and two cloves of minced garlic provide a flavorful base for the stew.
- Beef Broth: 500ml of beef broth helps to form the base of the stew’s rich sauce, adding depth to the flavor.
- Tomato Paste: 2 tablespoons of tomato paste give the stew a slightly tangy taste, balancing the richness of the beef and mushrooms.
- Worcestershire Sauce: 1 tablespoon of Worcestershire sauce brings a subtle umami flavor that enhances the overall dish.
- Fresh Herbs: Add thyme or rosemary to infuse the stew with aromatic herbal notes that complement the beef.
INSTRUCTIONS
- Step 1: Brown the Beef
- In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the beef chunks and sear them until browned on all sides. This process locks in the juices and creates a flavorful base for the stew. Once browned, remove the beef from the pot and set it aside.
- Step 2: Sauté the Aromatics
- In the same pot, add the finely chopped onions and minced garlic. Cook for about 3-4 minutes, or until the onions become translucent. Stir in 2 tablespoons of all-purpose flour and cook for an additional minute, stirring constantly to prevent the flour from burning.
- Step 3: Combine and Simmer
- Return the browned beef to the pot. Add the sliced mushrooms, 500ml of beef broth, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Stir the mixture well to combine all the ingredients. Bring the stew to a boil, then reduce the heat to a low simmer.
- Step 4: Add Herbs and Cook
- Add fresh thyme or rosemary to the pot. Cover the pot with a lid and let the stew simmer for about 1.5 hours, or until the beef is tender. Stir occasionally to ensure even cooking.
- Step 5: Final Seasoning
- Season the stew with salt and pepper to taste. If the stew seems too thin, let it cook uncovered for the last 30 minutes to allow the sauce to thicken. Once it reaches the desired consistency, it’s ready to serve.
Serving and Storage Tips
- Serve this Savory Beef and Mushroom Stew hot, straight from the pot, alongside mashed potatoes, rice, or crusty bread to soak up the rich sauce. It’s also delicious on its own for a hearty meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even tastier the next day!
- For longer storage, you can freeze the stew in portions for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop for a cozy, convenient meal later on.
Helpful Notes
- For a thicker stew, you can add an extra tablespoon of flour when sautéing the onions and garlic, or let the stew cook uncovered during the last 30 minutes.
- Feel free to experiment with different mushrooms, such as cremini or portobello, for added depth of flavor.
- If you prefer a lower-carb option, serve the stew over cauliflower mash or roasted vegetables instead of potatoes or bread.
Tips from well-known chefs
- Gordon Ramsay: Adding a splash of red wine to the stew during the simmering process will enhance the rich flavors of the beef and mushrooms.
- Ina Garten: Stir in a little bit of Dijon mustard just before serving for a tangy twist that complements the stew’s savory depth.
- Rachael Ray: Garnish the stew with fresh parsley or chives for a pop of color and fresh flavor before serving.