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Beef and Mushroom Stew

Slow-Simmered Beef and Mushroom Stew Recipe

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Season the beef with salt and pepper, then toss with the flour. Brown in batches in hot oil, about 3-4 minutes per batch; set aside.
  2. Add the mushrooms to the pot and cook 5 minutes until golden. Add the onion, carrots, and celery; cook 4-5 minutes. Stir in the garlic and tomato paste and cook 1 minute.
  3. Pour in the wine, scrape up browned bits, and reduce by half, about 2 minutes. Add the broth, thyme, bay leaves, and the browned beef. Bring to a simmer.
  4. Cover and cook on low heat (or in a 325°F oven) for 1½-2 hours, until the beef is fork-tender.
  5. Discard the bay leaves. Taste and adjust salt and pepper. Ladle into bowls and scatter fresh parsley over the top. Serve hot.

Notes

For deeper flavor, refrigerate the stew overnight and reheat gently. Chuck roasts can vary; if the beef isn’t falling apart after 1½ hours, give it another 20 minutes.