Savory Beef and Mushroom Stew (Print version)
Tender beef and earthy mushrooms simmered in a rich, savory broth for a hearty cold-weather stew.
# Ingredients:
For the stew
01 -
2 lb (900 g) beef chuck, cut into 1.5-inch cubes
02 -
1 lb (450 g) cremini mushrooms, quartered or thickly sliced
03 -
1 large yellow onion, diced
04 -
4 cloves garlic, minced
05 -
3 tablespoons all-purpose flour
06 -
4 cups (950 ml) low-sodium beef broth
07 -
2 tablespoons tomato paste
08 -
1 tablespoon Worcestershire sauce
09 -
3 sprigs fresh thyme (or 1 teaspoon dried)
10 -
1 bay leaf
11 -
2 tablespoons vegetable oil
12 -
Salt and black pepper
To finish
13 -
2 tablespoons fresh parsley, chopped (optional)
# Instructions:
01 -
Pat the beef cubes dry and season generously with salt and pepper. Heat the 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.
02 -
Reduce the heat to medium. Add the onion to the pot and cook until translucent, about 5 minutes. Add the garlic and stir for 30 seconds until fragrant.
03 -
Sprinkle the flour over the onions and stir for 1 minute. Add the tomato paste and stir for another minute to cook out the raw flavor.
04 -
Pour in the beef broth while scraping the bottom of the pot with a wooden spoon to release all the browned bits. Add the Worcestershire sauce, thyme, bay leaf, and the seared beef with any accumulated juices. Bring to a gentle boil.
05 -
Cover the pot, reduce the heat to low, and simmer for 1.5 to 2 hours until the beef is fork-tender. Stir occasionally.
06 -
Stir in the mushrooms and cook for another 30 minutes. Remove the bay leaf and thyme stems. Taste and adjust salt and pepper. Garnish with fresh parsley if desired.
# Good to know:
01 -
For deeper flavor, replace 1 cup of broth with dry red wine.
02 -
This stew is even better the day after cooking.