Description

This Irresistibly Hearty Beef and Mushroom Stew is the perfect comfort food for cozy nights. It features tender beef chuck roast simmered to perfection with earthy cremini mushrooms, sweet carrots, and fragrant herbs in a rich, flavorful broth thickened with flour. Slow-cooked for over two hours, this stew develops deep, savory flavors that warm you from the inside out, ideal for chilly evenings or family dinners.

Ingredients

Scale

Beef and Coating

2 pounds Beef Chuck Roast (Substitute with bottom round for a leaner option)
1/4 cup All-Purpose Flour (Gluten-free flour works well too)

Fats and Oils

2 tablespoons Olive Oil (Vegetable oil is a good alternative)
1 tablespoon Butter

Vegetables and Aromatics

1 medium Yellow Onion (Avoid substitutions to preserve flavor)
3 cloves Garlic (Using fresh garlic ensures the best flavor)
2 medium Carrots (Parsnips can be used for a twist)
8 ounces Cremini Mushrooms (Button mushrooms can be a substitute)

Liquids and Seasonings

2 tablespoons Tomato Paste (Canned tomatoes may work in a pinch, but adjust the liquid)
4 cups Beef Broth (Switch to vegetable broth for a lighter stew)
1 cup Red Wine (Optional; increase beef broth if leaving it out)
2 sprigs Fresh Thyme (Dried herbs can substitute in a pinch)
1 leaf Bay Leaf
1 teaspoon Salt (Adjust to taste)
1 teaspoon Pepper (Adjust to taste)

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Instructions

Prepare the Beef: Pat the beef chuck roast dry with paper towels. Lightly coat it with the all-purpose flour, ensuring an even dusting. This helps to create a flavorful crust and thickens the stew later.
Sear the Beef: Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the coated beef and sear on all sides until deeply browned, about 4-5 minutes per side. Remove beef and set aside.
Sauté Aromatics: In the same pot, add chopped yellow onion and cook until translucent, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
Add Vegetables: Stir in sliced carrots and cremini mushrooms. Cook for 5-7 minutes, allowing vegetables to soften and develop flavor.
Incorporate Tomato Paste and Liquids: Stir in tomato paste and cook for 2 minutes to remove raw taste. Deglaze the pot with red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
Combine Ingredients and Simmer: Return the seared beef to the pot. Pour in beef broth. Add fresh thyme sprigs, bay leaf, salt, and pepper. Bring the stew to a boil, then reduce heat to low, cover, and let simmer gently for 2 to 2.5 hours, or until beef is very tender.
Final Adjustments: Remove thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. For a thicker stew, simmer uncovered for an additional 15-20 minutes or whisk in a slurry of flour and water.
Serve: Ladle the hearty beef and mushroom stew into bowls and serve hot with crusty bread or over mashed potatoes for a complete meal.

Notes

For a leaner option, use bottom round steak instead of chuck roast.
Gluten-free flour works well for coating the beef for those with gluten sensitivities.
Vegetable oil can substitute olive oil if preferred.
Parsnips can replace carrots for a different flavor profile.
Button mushrooms can be used if cremini are unavailable.
If avoiding alcohol, omit red wine and increase beef broth by 1 cup.
Dried thyme can replace fresh thyme at one-third the amount.
Leftover stew stores well in the refrigerator for up to 3 days or freezes nicely.
Serve with crusty bread or creamy mashed potatoes to soak up the rich sauce.