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Ultimate Beef Stew with Mushrooms

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A deeply comforting slow-braised beef stew with mushrooms, onions, and garlic, enriched with red wine and balsamic, finished with fresh parsley.
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Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the beef stew
  • 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 adjust to taste
  • 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 cloves garlic, minced
  • 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

Method
 

Preparation
  1. Preheat the oven to 325°F and position a rack in the lower-middle.
  2. Pat beef dry with paper towels; season evenly with salt and pepper.
  3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high until shimmering.
  4. 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.
  5. Lower heat to medium. Add mushrooms and sauté for about 4 minutes until they begin to brown.
  6. 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.
  7. Mix in tomato paste and sugar; cook briefly to develop flavor.
Braising
  1. 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.
  2. Cover and transfer to the oven. Braise for 2 hours.
  3. 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.
Finishing
  1. 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.
  2. Stir in chopped parsley and serve warm.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 5g

Notes

For a non-alcohol option, replace the red wine with extra beef stock and a splash of red wine vinegar for brightness. Confirm that Worcestershire sauce is gluten-free if needed.
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