Dairy-Free Hearty Beef Stew with Mushrooms
Warm, nourishing, and completely dairy-free, this Hearty Beef Stew with Mushrooms is the ultimate comfort dish for any time of year. Featuring tender chunks of beef chuck, vibrant vegetables like carrots, celery, and button mushrooms, and a rich tomato-red wine broth infused with fresh thyme and a hint of bay leaf, this stew balances earthy flavors with a touch of sophistication. The addition of perfectly cooked potatoes and peas makes it a satisfying one-pot meal, all while catering to dairy-free diets without compromising on robust flavor. With a hands-on prep time of just 20 minutes and slow-simmered perfection, this recipe is ideal for family dinners or cozy gatherings. Perfect keywords: "dairy-free beef stew," "comfort food recipes," "hearty mushroom stew," "one-pot meals," "easy beef stew."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 ounces button mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 2 large potatoes, peeled and diced
- 1 cup frozen peas
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper. Add to the pot, working in batches if necessary, and brown on all sides. Transfer the beef to a plate and set aside.
In the same pot, add the diced onion, and sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, celery, and mushrooms to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the tomato paste, combining it well with the vegetables.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow to simmer for 2-3 minutes.
Return the beef to the pot along with the beef broth, bay leaf, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 1 hour, stirring occasionally.
Add the diced potatoes to the stew, cover, and simmer for an additional 30 minutes until the beef and potatoes are tender.
Add the frozen peas and cook for another 5 minutes until heated through.
Check seasoning and adjust with additional salt and pepper as needed. Remove the bay leaf before serving.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6841 mg | 297% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 42.2 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 511 mg | 39% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 8594 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
