Hearty Beef & Mushroom Stew

There’s just something so deeply satisfying about a bowl of thick, rich beef stew bubbling away on the stove all afternoon. The earthy aroma of mushrooms mingling with tender chunks of beef fills the kitchen with that “come sit down and relax” kind of warmth. I love this recipe because it’s so forgiving — if you want it chunkier, go for it; if you prefer it more saucy, just add a splash more broth. Plus, simmering it low and slow lets all those flavors truly meld together into cozy perfection. Trust me, once you’ve tried this stew on a chilly evening, it’ll become your go-to for those days you need a big, hearty hug from your food.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 2 to 2 ½ hours
Total Time: About 2 hours 40 minutes

Ingredients

For the Main Dish:

2 lbs beef chuck, cut into 1 ½-inch cubes
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
12 oz cremini mushrooms, sliced
3 carrots, peeled and sliced into ½-inch pieces
2 celery stalks, sliced
3 tbsp all-purpose flour
4 cups beef broth
1 cup dry red wine (optional, or substitute with extra broth)
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Start by heating the olive oil in a large heavy-bottomed pot over medium-high heat. Season your beef cubes with salt and pepper, then brown them in batches to avoid overcrowding — this is where you develop that deep, caramelized flavor, so patience here really pays off!

Step 2:

Once the beef is browned, remove it to a plate. In the same pot, add the diced onion and cook until softened and just starting to brown, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3:

Now toss in the sliced mushrooms, stirring and cooking until they release their moisture and start to brown nicely, around 7 minutes. This adds a beautiful depth of umami that makes this stew extra hearty.

Step 4:

Sprinkle the flour over the veggies and stir well, cooking for 2 minutes to get rid of the raw flour taste. This will help thicken your stew later.

Step 5:

Pour in the red wine (if using) and let it simmer for a few minutes, scraping up those flavorful brown bits stuck to the bottom. Then add the beef broth, tomato paste, thyme, bay leaves, carrots, and celery. Return the beef and any juices on the plate back to the pot.

Step 6:

Bring to a gentle boil, then reduce the heat to low and cover. Let it simmer for 2 to 2 ½ hours until the beef is melt-in-your-mouth tender and the sauce has thickened to a luscious stew. Don’t forget to taste and adjust salt and pepper before serving, and sprinkle freshly chopped parsley on top for a fresh pop of color.

Variations & Tips

Swap out cremini mushrooms for shiitake or button mushrooms for different flavors.
For a gluten-free option, use cornstarch slurry instead of flour to thicken the stew.
Add a splash of Worcestershire sauce for an extra kick of savory depth.
For a heartier meal, toss in some cubed potatoes or parsnips along with the carrots and celery.
Leftovers taste even better the next day after the flavors have melded fully—just reheat gently on the stove.

How I Like to Serve It

This stew pairs wonderfully with buttery mashed potatoes, crusty bread, or even over a bed of creamy polenta. On chilly winter evenings, I love to serve it alongside roasted root vegetables and a simple green salad to cut through the richness. Perfect for Sunday dinners or casual weeknight cozy-ups.

Notes

Store leftover stew in an airtight container in the fridge for up to 4 days.
To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

Closing: This beef and mushroom stew is that warm, satisfying hug of a meal you can count on to brighten even the coldest days.