Hearty Beef Stew with Mushrooms
Cozy up with this **Hearty Beef Stew with Mushrooms**, a rich and flavorful one-pot meal perfect for chilly days. Tender chunks of seasoned beef chuck are seared to perfection and simmered slowly alongside hearty root vegetables, delicate button mushrooms, and aromatic herbs in a robust beef broth enhanced with a splash of red wine and tomato paste. The result is a deeply satisfying, melt-in-your-mouth stew that’s both wholesome and comforting. This recipe strikes a beautiful balance between earthy mushrooms, hearty potatoes, and savory meat, all brought together in a velvety base. Best served steaming hot with a sprinkle of fresh parsley and crusty bread for dipping, this classic stew is a must-try for anyone craving a true home-cooked comfort dish. Keywords: beef stew recipe, beef and mushroom stew, hearty stew, easy comfort food, slow-simmered beef stew.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 3 medium carrots
- 2 celery ribs
- 8 ounces button mushrooms
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 medium potatoes
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck into 1-inch cubes. Season with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Add the beef to the pot in batches to avoid overcrowding. Brown the beef on all sides, about 5-7 minutes per batch. Remove and set aside.
Chop the yellow onion and mince the garlic cloves. Slice the carrots and celery ribs into 1/2-inch pieces.
Reduce the heat to medium. Add the onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes or until the vegetables are slightly softened.
Quarter the button mushrooms. Add them to the pot and sauté for another 4-5 minutes.
Stir in the tomato paste and cook for 1 minute, allowing it to coat the vegetables.
Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes.
Return the browned beef to the pot. Add the beef broth, dried thyme, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours, stirring occasionally.
Peel and cube the potatoes. Add them to the pot, cover, and continue to simmer for another 30-40 minutes until the beef and potatoes are tender.
Check the seasoning and adjust with more salt and pepper if needed.
Remove the bay leaf before serving.
Chop the fresh parsley and sprinkle it over the stew. Serve hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 34.4 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 8726 mg | 186% | |
*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.
