Savory and Rich: Ultimate Beef Stew with Mushrooms

This beef stew is hearty comfort food made with tender chunks of beef and earthy mushrooms in a rich red wine sauce.

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Prep Time 25

Cook Time 3 25

Additional Time 3 45

Total Time 7 35

Course main dish

Cuisine American

Servings servings

Calories 431 kcal

Equipment

Dutch oven
large soup pot

Ingredients

Searing Meat

2-3 tablespoons olive oil for searing meat
3.5 pounds chuck roast or stewing meat trimmed and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper

Vegetables and Flavorings

1 pound mixed mushrooms sliced
2 large yellow onions peeled and chopped
6 cloves garlic minced
2 dried bay leaves
2 tablespoons fresh thyme
2 tablespoons chopped fresh parsley more for garnish
4 tablespoons balsamic vinegar (3 before cooking and 1 more when fully cooked if desired)
3 tablespoons Worcestershire sauce (2 before cooking and 1 more when fully cooked if desired)
4 tablespoons tomato paste
1 teaspoon sugar

Liquids

3 cups red wine (or beef stock if preferred)
3 cups beef broth (or a combination of water and beef stock)
1-2 tablespoons cornstarch mixed into 1-2 tablespoons cold water

Vegetables

5 medium carrots peeled and cut into 1-inch chunks
1 pound small white potatoes (baby Yukon, cut in half if desired)

Instructions

Cooking Instructions

Preheat the oven to 325°F and set a rack in the lower middle position.
Pat the beef dry and season with salt and pepper.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. In 2-3 batches brown the meat for about 5 minutes per batch. (Add 1 tablespoon of oil for each batch you sear.) Transfer each batch of meat and its juices to a large bowl and set aside as you cook them.
Reduce the heat to medium, add the mushrooms, and sauté for 4 minutes.
Stir in the onions, garlic, fresh thyme, fresh parsley, dried bay leaves, balsamic vinegar, and ½ cup of stock; cook for about 5 minutes. (If needed add more stock to prevent it from burning.)
Stir in the tomato paste and sugar.
Then add the beef with its juices, the wine, beef broth, and the cornstarch mixture and bring to a boil. Stir, then cover the pot with a lid, transfer to the preheated oven, and cook for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place it back in the oven for another hour, or until the vegetables are cooked. The meat should be tender, and the broth should be a bit thickened.
Remove the pot from the oven, discard the bay leaves, then taste, and adjust the seasoning, if necessary. (I added 1 tablespoon balsamic vinegar + 1 tablespoon Worcestershire sauce.)
Garnish with fresh parsley and serve the stew warm.

Notes

To store, place the beef stew on the counter and let it cool completely before placing it in the fridge. The stew lasts 3-5 days in the fridge. To freeze, add the stew to an airtight container and store in the freezer for up to 3 months. Reheat the stew by defrosting it in the fridge overnight. Heat it in the microwave or on the stovetop slowly. Add more liquid if needed.

Nutrition

Serving: 1servingCalories: 431kcalCarbohydrates: 41.5gProtein: 23.9gFat: 9.8gSaturated Fat: 2.4gCholesterol: 51mgFiber: 6.5gSugar: 15g

Keyword beef stew, comfort food, Hearty Meal, mushrooms, rich flavor, slow-cooked

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