Ultimate Beef Stew with Mushrooms
235
18
1.30k
I’ve been making this beef stew for years when I want something deeply comforting and a little bit special. It’s a slow-braised chuck roast studded with mushrooms, onions and garlic, brightened by balsamic and finished with a touch of parsley — the kind of meal that makes the house smell like home. If you like rich, fork-tender beef and a glossy, wine-scented gravy, this is the stew to keep in your repertoire; for a lighter mushroom-forward plate, try my take on Asian-style beef with mushrooms and sugar snap peas another favorite of mine.
Why you’ll love this dish
This beef stew hits classic comfort notes while offering depth from mushrooms, red wine and balsamic. It’s:
- Economical — chuck roast is flavorful and forgiving.
- Make-ahead friendly — it tastes even better the next day.
- Crowd-pleasing — kids to grandparents appreciate the tender beef and familiar vegetables.
- Versatile — swap wine for extra stock, or add dumplings for something special.
“Hearty, aromatic, and so forgiving — this stew turned my weeknight into a restaurant night at home.” — a reader review
The cooking process explained
Before you dive in: this recipe is a three-part journey — brown the beef in batches to build flavor, sauté the mushrooms and aromatics, then braise slowly in wine and broth until the beef is melt-in-your-mouth. After two hours of gentle oven cooking you add carrots and potatoes and finish for another hour so the vegetables are tender and the sauce concentrates. Expect hands-on time of about 30–40 minutes and total cooking time of roughly 3 hours.
What you’ll need
- 2–3 tablespoons olive oil, divided for searing
- 3.5 pounds chuck roast or stewing beef, trimmed and cut into 2-inch cubes
- 2 teaspoons salt and 1 teaspoon black pepper (adjust to taste)
- 1 pound mixed mushrooms, sliced (cremini, shiitake, button — any combo)
- 2 large yellow onions, peeled and chopped
- 6 garlic cloves, minced
- 2 dried bay leaves
- 2 tablespoons fresh thyme (or 2 tsp dried)
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- 4 tablespoons balsamic vinegar (use 3 tbsp before cooking, 1 tbsp to finish if desired)
- 3 tablespoons Worcestershire sauce (2 tbsp before cooking, 1 tbsp to finish if desired)
- 4 tablespoons tomato paste
- 1 teaspoon sugar (balances acidity)
- 3 cups red wine (or substitute an extra 3 cups beef stock)
- 3 cups beef broth (or a mix of water + stock)
- 1–2 tablespoons cornstarch mixed with 1–2 tablespoons cold water (for final thickening)
- 5 medium carrots, peeled and cut into 1-inch chunks
- 1 pound small white potatoes (baby Yukon), halved if large
Notes and substitutions:
- If you prefer a non-alcohol route, replace the red wine with extra beef stock and a splash of red wine vinegar for brightness.
- For gluten-free, confirm Worcestershire sauce is GF or use coconut aminos + a splash of soy-free vinegar.
- For a heartier texture, add pearl onions or parsnips with the carrots.
- If you want a dumpling finish, see a similar comforting approach in this beef stew with dumplings recipe for inspiration.
How to prepare it
- Preheat the oven to 325°F and position a rack in the lower-middle.
- Pat beef dry with paper towels; season evenly with salt and pepper.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high until shimmering.
- Brown the beef in 2–3 batches, about 5 minutes per batch. Add 1 tablespoon oil before each batch if the pot looks dry. Transfer browned beef and any juices to a large bowl.
- Lower heat to medium. Add mushrooms and sauté for about 4 minutes until they begin to brown.
- Stir in onions, garlic, thyme, parsley and bay leaves. Pour in ½ cup stock and 3 tablespoons balsamic vinegar. Cook 4–5 minutes, stirring, adding more stock if things stick.
- Mix in tomato paste and sugar; cook briefly to develop flavor.
- Return the browned beef and juices to the pot. Add red wine, beef broth and the cornstarch slurry. Bring the pot to a gentle boil on the stovetop.
- Cover and transfer to the oven. Braise for 2 hours.
- After 2 hours, add carrots and potatoes. Cover and return to the oven for another hour, or until vegetables are tender and the sauce has thickened.
- Remove bay leaves. Taste and adjust salt, pepper, and add the remaining 1 tablespoon balsamic and 1 tablespoon Worcestershire if you’d like a brighter finish.
- Stir in chopped parsley and serve warm.
Best ways to enjoy it
This stew is comforting on its own in a deep bowl. Serve suggestions:
- Spoon over buttered mashed potatoes for a classic pairing; try it with mashed potatoes and stew for a weekend dinner.
- Offer crusty bread or sourdough to soak up the rich gravy.
- A simple green salad with a lemon vinaigrette cuts the richness nicely.
- For wine pairing, a medium-bodied red like Merlot or a rustic Cabernet Franc balances the mushrooms and tomato paste.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring occasionally. If too thick after chilling, add a splash of beef broth or water. Avoid high heat which can toughen meat.
- Food safety: Do not leave stew at room temperature for more than two hours. Reheat to an internal temperature of 165°F for safe consumption.
Pro chef tips
- Dry meat = better browning. Pat beef completely dry before searing to get a true fond (the browned bits that deepen the sauce).
- Don’t crowd the pan. Browning in batches prevents steaming and preserves caramelization.
- Deglaze thoroughly. Scrape the browned bits from the pot after searing and when adding wine or stock — that’s concentrated flavor.
- Check liquid levels mid-braise. The pot should be mostly covered but not swimming. Add a little stock if things look too dry.
- Use a heavy pot with a tight lid (a Dutch oven is ideal) for steady, even braising.
- For a silkier sauce, skim excess fat after chilling and before reheating, or spoon off the surface fat once slightly cooled.
Creative twists
- Mushroom-forward: Double the mushrooms and cut beef to 2.5 pounds for a lighter, fungi-rich stew.
- Mediterranean spin: Swap tomato paste for crushed tomatoes, add rosemary and olives at the end.
- Instant Pot version: Sear on Sauté, then pressure cook 45–50 minutes with natural release; add carrots and potatoes and cook on high pressure 5–7 minutes.
- Vegetarian swap: Replace beef with hearty seitan or mushrooms and use vegetable stock; add a splash of soy sauce for umami.
Common questions
Q: Can I make this on the stovetop instead of the oven?
A: Yes. After bringing to a boil, reduce heat to low, cover tightly and simmer for 2 hours, then add vegetables and simmer another hour. Rotate checking for liquid level and stir occasionally.
Q: My sauce didn’t thicken — what went wrong?
A: If the sauce is thin, remove lid and simmer on the stovetop to reduce, or whisk in the cornstarch slurry a little at a time over medium heat until desired thickness is reached.
Q: Is red wine necessary?
A: Wine deepens flavor and adds acidity; however you can replace it with 3 cups beef stock plus 1–2 tablespoons red wine vinegar or extra balsamic for brightness.
Q: How do I reheat for a large group?
A: Reheat slowly in a heavy pot over low heat, stirring every few minutes. Alternatively, use a low oven (300°F) in an oven-safe pot covered, until warmed through.
Conclusion
This Ultimate Beef Stew with Mushrooms is a dependable, slow-braised classic that rewards patience with deep, layered flavor — perfect for chilly nights, dinner guests, or any time you want a satisfying one-pot meal. For additional inspiration and variations, see how a similar version is presented at Savory and Rich: Ultimate Beef Stew with Mushrooms – Taste And See, compare a red-wine-forward approach at Red Wine Beef Stew with Mushrooms and Carrots, read a trusted take and review of Ina Garten’s technique at Ina Garten’s Ultimate Beef Stew (Recipe Review) | The Kitchn, or explore an Italian-flavored mushroom stew at Beef and Mushroom Stew Recipe – An Italian in my Kitchen.
Ultimate Beef Stew with Mushrooms
Ingredients
Method
- Preheat the oven to 325°F and position a rack in the lower-middle.
- Pat beef dry with paper towels; season evenly with salt and pepper.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high until shimmering.
- Brown the beef in 2–3 batches, about 5 minutes per batch. Add 1 tablespoon oil before each batch if the pot looks dry. Transfer browned beef and any juices to a large bowl.
- Lower heat to medium. Add mushrooms and sauté for about 4 minutes until they begin to brown.
- Stir in onions, garlic, thyme, parsley and bay leaves. Pour in ½ cup stock and 3 tablespoons balsamic vinegar. Cook 4–5 minutes, stirring, adding more stock if things stick.
- Mix in tomato paste and sugar; cook briefly to develop flavor.
- Return the browned beef and juices to the pot. Add red wine, beef broth and the cornstarch slurry. Bring the pot to a gentle boil on the stovetop.
- Cover and transfer to the oven. Braise for 2 hours.
- After 2 hours, add carrots and potatoes. Cover and return to the oven for another hour, or until vegetables are tender and the sauce has thickened.
- Remove bay leaves. Taste and adjust salt, pepper, and add the remaining 1 tablespoon balsamic and 1 tablespoon Worcestershire if you’d like a brighter finish.
- Stir in chopped parsley and serve warm.
Nutrition
Notes
Beef Stew
Ingredients
Method
- Preheat the oven to 325°F and position a rack in the lower-middle.
- Pat beef dry with paper towels; season evenly with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high until shimmering.
- Brown the beef in 2–3 batches, about 5 minutes per batch. Add 1 tablespoon oil before each batch if the pot looks dry. Transfer browned beef and any juices to a large bowl.
- Lower heat to medium. Add mushrooms and sauté for about 4 minutes until they begin to brown.
- Stir in onions, garlic, thyme, parsley, and bay leaves. Pour in ½ cup stock and 3 tablespoons balsamic vinegar. Cook 4–5 minutes, stirring, adding more stock if things stick.
- Mix in tomato paste and sugar; cook briefly to develop flavor.
- Return the browned beef and juices to the pot. Add red wine, beef broth, and the cornstarch slurry. Bring the pot to a gentle boil on the stovetop.
- Cover and transfer to the oven. Braise for 2 hours.
- After 2 hours, add carrots and potatoes. Cover and return to the oven for another hour, or until vegetables are tender and the sauce has thickened.
- Remove bay leaves. Taste and adjust salt, pepper, and add the remaining 1 tablespoon balsamic and 1 tablespoon Worcestershire if you’d like a brighter finish.
- Stir in chopped parsley and serve warm.
