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A hearty homemade Mushroom Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon.

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Pat the beef dry, cut into 1″ cubes and place in a large bowl. Coat with salt, pepper and mix.

Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot.

Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.

In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes.

Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds.

Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.

Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together.

Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid.

Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender. Remove pot from oven. Discard herb bouquet.

Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter.

Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

Serve & enjoy!

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Mushroom Beef Stew

Mushroom Beef Stew is a hearty meal that is absolutely delicious.

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Prep Time 15

Cook Time 2 45

Total Time 3

Course Main Course

Cuisine American

Servings

Calories

Equipment

Dutch Oven

Ingredients

3 ½ – 4 lbs chuck roast cut into 1" cubes
1 ½ lbs baby bella mushrooms
3 cups unsalted or low-sodium beef broth/stock
1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
½ cup (divided) unsalted butter
3 tbsp tomato paste
3 tbsp all-purpose flour
2 tbsp Worcestershire sauce
2 tbsp extra virgin olive oil
2 tsp salt
1 tsp black pepper
1 large sweet onion chopped
4 carrots sliced
5 garlic cloves minced

Herb Bouquet

3 sprigs rosemary
3 sprigs thyme
2 bay leaves

Instructions

Preheat the oven to 400°F. Pat the beef dry, cut into 1" cubes and place in a large bowl. Coat with salt, pepper and mix.
Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.
In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes. Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together. Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid.
Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender
Remove pot from oven. Discard herb bouquet. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.