Beef and Mushroom Stew
A comforting and hearty stew filled with tender beef, earthy mushrooms, and aromatic vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pounds beef chuck A tender cut that becomes melt-in-your-mouth after slow cooking.
- 8 ounces mushrooms Use button or cremini mushrooms for an earthy depth.
- 1 large onion Chopped, for sweetness and flavor.
- 3 carrots Diced, for natural sweetness and color.
- 3 stalks celery Chopped, for crunch and flavor.
- 4 cloves garlic Minced, to bring an aromatic punch.
- 4 cups beef broth The foundation of our savory stew.
- 2 tablespoons tomato paste For richness and depth.
- 1 tablespoon Worcestershire sauce Enhances umami flavor.
- 2 bay leaves For aromatic warmth.
- Salt and pepper To taste.
- Olive oil For browning the meat.
Instructions
Preparation
- In a large pot or Dutch oven, heat a splash of olive oil over medium-high heat.
- Season the beef chuck with salt and pepper and brown it on all sides for about 5-7 minutes.
- Remove the beef from the pot, and lower the heat to medium.
- Add the onions and sauté until they become soft and translucent, about 3-4 minutes.
- Toss in the carrots, celery, and garlic, stirring constantly until fragrant, about 2 minutes.
- Add the mushrooms to the pot, cooking until they release their juices, about 5 minutes.
- Return the beef to the pot and add the tomato paste, Worcestershire sauce, bay leaves, and beef broth.
- Stir to combine and let everything come to a gentle simmer.
- Cover the pot and let it simmer on low heat for about 1.5 hours, or until the beef is tender.
- Before serving, taste for seasoning and adjust if needed. Remove the bay leaves.
Notes
For depth of flavor, consider adding a splash of red wine to deglaze the pan after browning the beef. This stew tastes even better the next day as the flavors develop.