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    Home » Recipes » Beef

    October 25, 2014

    Beef Mushroom Stew

    Jump to Recipe Print Recipe

    This tender Beef Mushroom Stew with carrots and onions in a red wine gravy is the perfect Winter comfort food. Serve with mashed potatoes on the side for a complete meal. 

    Photo of Beef Mushroom Stew in a white bowl with blue trim on a wood table

    There are a few things you need for really good beef stew. The first is to simmer the stew meat for a long time. The second is wait to add the vegetables until the meat has been simmering for at least an hour. The third is, if you want potatoes in the stew, cook them separately rather than in the stew, and then add them only to the stew you are serving immediately. Or better yet, don't put potatoes in the stew at all, instead serve them with mashed potatoes on the side.

    This beef and mushroom stew isn't the prettiest looking dish, instead it's comfort food at it's finest. Winter will be here before you know it, and this stew would be perfect for a snowy day.

    Here is how to make beef stew with mushrooms: 

    Start by cutting up boneless chuck roast, trimming the excess fat off, into chunks no bigger than 1 ½ inches. The smaller the pieces of meat, the quicker they will become nice and tender.

     

    Beef-Stew-Meat

    Then coat the meat in flour seasoned with salt and pepper,

    Photo of flour coated beef cubes

    and brown in a dutch oven with some olive oil, removing once browned.

    Photo of beef cubes cooking in a cast iron pot

    Add in beef broth and red wine, scrapping up the browned bits at the bottom of the dutch oven, then return the browned meat to the pot, add some tomato paste, bay leaves, and thyme, bring to a boil, reduce the heat, cover, and let simmer for an hour before adding your veggies.

    Photo of beef mushroom stew simmering without vegetables added

    After an hour, add in chopped carrots and onions,

    Photo of Beef Mushroom Stew with carrots and onions added

    but wait another half hour to add the chopped mushrooms and garlic. The mushrooms will shrink quickly.

    Photo of Beef Mushroom Stew with mushrooms and garlic added

     

    Beef Mushroom Stew 

     

    Beef Stew Simmering

    ^Old photo. I like to torture myself by leaving them up. 

    Simmer for half an hour more, then remove the bay leaves (I forget to do that ALL THE TIME!) and serve.

    You might wonder why I used 1 and ¼ cup of red wine in this beef stew recipe, instead of just 1 cup. It's because that's exactly what was left in the bottle of wine, and I didn't think my husband would be too happy if I only left ¼ cup of wine in the bottle! Or if I drank it instead, then I would just want more, and then I'd probably decide to forget about the Beef Mushroom Stew, and dinner wouldn't happen, and it would just be a big mess. So, yes, 1 and ¼ cup red wine.

    Here are some mashed potatoes recipes to serve with the Beef Mushroom Stew:

    Cream Cheese and Parsley Mashed Potatoes 

    Pumpkin Mashed Potatoes 

    Ranch Red Skinned Mashed Potatoes

    Cauliflower Mashed Potatoes 

    Original photo from October 2014. Post updated January 2019.
    Beef Mushroom Stew

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    Print Recipe
    5 from 1 vote

    Beef Mushroom Stew

    This tender Beef Mushroom Stew with carrots and onions in a red wine gravy is the perfect Winter comfort food. Serve with mashed potatoes on the side.
    Prep Time30 minutes mins
    Cook Time2 hours hrs
    Total Time2 hours hrs 30 minutes mins
    Course: Soup/Stew
    Cuisine: American
    Keyword: beef and mushroom stew recipe, homemade beef stew
    Servings: 8
    Calories: 464kcal
    Author: Bernadette

    Ingredients

    • 3 pounds boneless chuck roast ,trimmed and cut into chunks no bigger than 1 ½ inches
    • 4 cups beef broth
    • 2 cups chopped baby portabella mushrooms
    • 2 cups chopped carrots
    • 1 ½ cups chopped red onion
    • 3 cloves garlic ,minced
    • 1 ¼ cup red concord grape wine
    • ½ cup flour
    • 4 tablespoons tomato paste
    • 4 tablespoon olive oil
    • 2 Bay leaves
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon dried thyme

    Instructions

    • In a shallow bowl, combine flour, salt, and pepper. Place cut chuck roast on a large plate, sprinkle the flour mixture over the beef, tossing with your hands to coat evenly in the flour. Shake off excess flour. Add two tablespoon olive oil to a dutch oven over medium-high heat. Once hot, brown the beef, working in batches, adding additional olive oil between batches. Remove browned beef to a large plate, set aside.
    • Once all the beef is browned, add the beef broth and red wine to the dutch oven, scrapping up the browned bits from the bottom with a large spoon. Stir in tomato paste. Return the browned beef to the dutch oven, add the bay leaves and thyme. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally.
    • After 1 hour, add the chopped carrots and onions to the dutch oven, continue to simmer, uncovered for ½ hour. Add the chopped mushrooms and garlic, simmer for an additional ½ hour, uncovered, or until the beef and carrots are tender. Remove the bay leaves before serving.

    Nutrition

    Calories: 464kcal | Carbohydrates: 13g | Protein: 36g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 818mg | Potassium: 951mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5490IU | Vitamin C: 4.2mg | Calcium: 55mg | Iron: 4.8mg

     

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    Comments

    1. Barb says

      November 03, 2014 at 7:23 pm

      I made your beef mushroom stew last night. It was really delicious. I plan on making it again and again. BTW I used Cabernet wine.

      Reply
      • Bernadette says

        November 03, 2014 at 8:31 pm

        That's great to hear!

        Reply
    5 from 1 vote (1 rating without comment)

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