Name: Slow-Simmered Beef and Mushroom Stew Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2 lbs beef chuck, cut into 1½-inch cubes; 3 tbsp all-purpose flour; 2 tbsp olive oil; 8 oz cremini mushrooms, quartered; 1 large onion, diced; 2 carrots, sliced into thick coins; 2 celery stalks, sliced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup dry red wine (or more beef broth); 3 cups beef broth; 2 tsp fresh thyme leaves; 2 bay leaves; Salt and black pepper

Beef and mushroom stew is one of those meals that feels like it’s been simmering all day, even when you only had a couple of hours. The meat turns fork-tender in a gravy that’s rich with mushrooms and a hint of wine.

That deep, savory flavor makes it worth the wait. It’s the kind of dinner you start on a lazy Sunday or a chilly weeknight when you want something hearty that cooks itself once you’ve done the initial work.

Why This Stew Deserves a Spot on Your Stove

The beef gets incredibly tender, practically falling apart when you nudge it with a spoon. The mushrooms soak up all the beefy broth and turn silky, and the gravy ends up thick and glossy with no fussy thickening steps.

I keep coming back to this version because it uses simple pantry ingredients but tastes like a restaurant braise. The only real trick is giving it enough time to simmer; after that, dinner is just ladling it into bowls.

Ingredients

2 lbs beef chuck, cut into 1½-inch cubes: well-marbled chuck gives the most tender result.
3 tbsp all-purpose flour: for coating the beef and helping thicken the stew.
2 tbsp olive oil: or avocado oil.
8 oz cremini mushrooms, quartered: white button mushrooms work too.
1 large onion, diced
2 carrots, sliced into thick coins
2 celery stalks, sliced
3 cloves garlic, minced
2 tbsp tomato paste: adds depth.
1 cup dry red wine: optional; replace with beef broth if you prefer.
3 cups beef broth
2 tsp fresh thyme leaves: (or 1 tsp dried)
2 bay leaves
Salt and black pepper

Variations / Substitutions

Swap the protein: lamb shoulder or bone-in chicken thighs work well; just adjust the cook time (chicken will need less, about 45 minutes).
Try different mushrooms: shiitake, oyster, or portobello bring their own earthiness. Trim tough stems and slice larger caps.
Add a bright finish: stir in a splash of balsamic vinegar right before serving for a subtle tang.
Skip the wine: use an extra cup of beef broth and add 1 tbsp balsamic vinegar at the end.
Change the herb: rosemary instead of thyme gives a more piney, wintery note.

If you’re looking for a quicker beef dinner, our stovetop steak bites are ready in minutes.

How to Make Beef and Mushroom Stew

Step 1: Brown the Beef

Season the 2 lbs beef cubes generously with salt and pepper, then toss them with the 3 tbsp flour until lightly coated. Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Working in two batches, sear the beef on all sides, about 3-4 minutes per batch, until you have a dark, crusty exterior. Transfer the browned meat to a plate.

You’re looking for deep browning here, not a pale steamed surface. That sear is what builds the base of the whole stew’s flavor.

Don’t rush this step. Two rounds in the pot might feel a little tedious, but it’s the single most important move for a rich, complex gravy.

Step 2: Sauté the Mushrooms and Aromatics

Add the remaining 1 tbsp oil to the pot and drop in the 8 oz mushrooms. Cook, stirring occasionally, for about 5 minutes, until they release their liquid and the edges start to turn golden. Add the diced onion, sliced carrots, and sliced celery; cook another 4-5 minutes, until the onion softens. Stir in the minced garlic and 2 tbsp tomato paste and cook for 1 minute, until fragrant.

The mushrooms should have a few browned edges, and the kitchen will smell warm and savory. That’s your cue to move on.

If the bottom of the pot starts looking dry, don’t worry. Those browned bits will lift off beautifully once you add the liquid.

Step 3: Build the Broth

Pour in the 1 cup red wine (or extra broth), scraping the bottom with a wooden spoon to loosen every last stuck-on bit. Let the wine bubble and reduce by half, about 2 minutes. Pour in the 3 cups beef broth, add the 2 tsp thyme leaves and the 2 bay leaves, then return the beef and any juices that collected on the plate. Give it a good stir and bring everything to a gentle simmer.

The broth will look thin at this stage, and that’s normal. As the stew simmers, the flour from the beef will slowly release and thicken the liquid.

Hold back on adding salt now. The concentrated broth will taste saltier after cooking, so you’ll adjust at the very end.

Step 4: Braise Until Tender

Cover the pot with a lid, reduce the heat to low, and let the stew simmer gently for 1½ to 2 hours. The goal is beef so tender you can split a cube with just a spoon. If you prefer using the oven, transfer the covered pot to a 325°F (160°C) oven for the same amount of time.

Check once or twice during cooking. If the stew looks too thick, add a splash of water. If it’s still loose after an hour, crack the lid for the last 20 minutes to let some moisture evaporate.

Chuck can be stubborn sometimes. If the meat doesn’t yield easily after 1½ hours, give it another 20 minutes. A little extra time only makes it better.

Step 5: Ladle and Serve

Fish out and discard the bay leaves. Taste the gravy and season with salt and pepper until it really sings. Ladle the hot stew into deep bowls and scatter a handful of fresh parsley over the top. Serve right away with thick slices of crusty bread, mashed potatoes, or buttered egg noodles.

The gravy should cling to the meat and mushrooms, not pool like a thin soup. If it’s not quite there, let it simmer uncovered for a few minutes before you portion it out.

This is the moment the whole kitchen smells incredible and dinner comes together in one steaming bowl. Nothing complicated, just really good food.

A Few Tips for the Best Beef Stew

Sear in batches: crowding the pot drops the heat and steams the meat instead of browning it. Give each piece a little room.
Add dried porcini for extra depth: soak a handful of dried porcini in hot broth for 10 minutes, then add both the mushrooms and the soaking liquid along with the fresh mushrooms. It gives an earthy layer that’s impossible to get from fresh ones alone.
Let it rest overnight: this stew tastes even better the next day after the flavors have had time to settle. Leftovers are a genuine bonus.
No wine? No problem: a tablespoon of balsamic vinegar stirred in at the end gives a similar bright, deep note without any alcohol.

Cooking times by method:

Method	Time	Notes
Stovetop (low simmer)	1½–2 hours	Fork-tender, needs occasional stir
Oven (325°F / 160°C)	1½–2 hours	Even heat, less attention
Slow cooker (low)	6–8 hours	Brown beef first for best flavor

Storing and Reheating Leftover Stew

Refrigerate: store in an airtight container for up to 4 days. The gravy will thicken as it chills.
Reheating: warm gently on the stovetop over low heat, adding a splash of broth if it’s too thick. The microwave works in a pinch, but go low and slow so you don’t toughen the meat.
Freeze: freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Serve This Stew With

Crusty bread for sopping up the last of the gravy is always a good call. For something more substantial, spoon the stew over a pile of buttery mashed potatoes or wide egg noodles. A simple green salad with a sharp vinaigrette cuts through the richness, and steamed green beans keep it easy.

Frequently Asked Questions

Can I make this stew in a slow cooker?

Yes. Brown the beef and sauté the vegetables as written, then transfer everything (including the deglazed wine and broth) to a slow cooker. Cook on low for 6-8 hours, until the beef is tender.

What is the best cut of beef for stew?

Chuck is ideal because its marbling melts into the gravy and keeps the meat moist. Round or brisket also work, though they can need a bit more time to soften.

Can I use different mushrooms?

Absolutely. Shiitake, oyster, or portobello all bring their own character. Just trim any tough stems and cut larger caps into bite-sized pieces.

How do I thicken the gravy if it’s too thin?

Let the stew simmer uncovered for the last 15-20 minutes of cooking. If it still isn’t as thick as you like, whisk 1 tsp cornstarch with 1 tbsp cold water, stir it in, and simmer for another minute.