Description
This irresistibly hearty beef and mushroom stew is perfect for cozy nights, delivering rich flavors from tender beef chuck, earthy mushrooms, and a blend of aromatic vegetables and herbs. Slow-cooked to perfection, this stew promises a comforting and satisfying meal that’s perfect for warming up any evening.
Ingredients
Scale
Meat 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)
Cooking Fats
- 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)
Instructions
- Prepare the Beef: Cut the beef chuck roast into bite-sized cubes and pat them dry to ensure proper browning. Toss the beef pieces in all-purpose flour, coating them evenly. This will help thicken the stew later and create a nice crust during searing.
- Sear the Beef: Heat olive oil and butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the floured beef cubes in batches to avoid overcrowding, and brown them on all sides until a deep golden crust forms. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped yellow onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute, being careful not to burn it. Then, add the sliced carrots and cremini mushrooms, cooking until they begin to soften and release their moisture, about 5-6 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for a couple of minutes to develop its flavor. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits, which adds depth of flavor to the stew.
- Combine and Simmer: Return the seared beef to the pot. Add the beef broth, fresh thyme sprigs, bay leaf, salt, and pepper. Stir everything to combine, then bring the stew to a gentle boil.
- Slow Cook the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for about 2.5 hours (150 minutes), or until the beef is tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- Final Adjustments and Serve: Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve the stew hot, ideally with crusty bread or over creamy mashed potatoes for a hearty meal.
Notes
- For a leaner stew, substitute beef chuck with bottom round.
- Gluten-free flour can be used for coating the beef if you need a gluten-free option.
- If you omit the red wine, increase the beef broth quantity accordingly to maintain liquid balance.
- Parsnips can replace carrots for a different root vegetable flavor.
- Dried thyme can be used instead of fresh if fresh is unavailable; use about 1 teaspoon.
- Adjust salt and pepper according to taste preferences and dietary restrictions.
- Ensure to brown the beef properly for maximum flavor development.
