Description

This Effortless Beef and Mushroom Stew is a hearty and comforting dish perfect for cozy nights. Tender beef chuck roast cubes are seared to perfection, then slow-simmered with mushrooms, carrots, and aromatic herbs in a rich broth enhanced by a splash of red wine. The stew offers deep, savory flavors and a satisfying texture, making it an ideal meal for family dinners or special occasions.

Ingredients

Scale

Beef and Coating

2 lbs Beef Chuck Roast (can substitute with bottom round or stew meat)
1/4 cup All-Purpose Flour (use gluten-free flour for a gluten-free option)

Cooking Fats

2 tablespoons Olive Oil
2 tablespoons Butter

Vegetables and Aromatics

1 medium Yellow Onion, chopped
3 cloves Garlic, minced
2 medium Carrots, chopped
8 oz Cremini or Button Mushrooms, sliced

Liquids and Seasonings

2 tablespoons Tomato Paste
4 cups Beef Broth
1 cup Red Wine (optional)
2 sprigs Fresh Thyme
1 leaf Bay Leaf
Salt, to taste
Pepper, to taste

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Instructions

Prepare the beef: Pat the beef chuck roast cubes dry with paper towels. Toss them thoroughly in seasoned all-purpose flour to coat evenly. This step helps to create a nice crust and thickens the stew later.
Sear the beef: Heat olive oil and butter in a Dutch oven over medium-high heat. Add the floured beef cubes in batches, searing on all sides until they develop a rich brown crust. Remove the browned beef and set aside to maintain the fond (browned bits) on the bottom.
Sauté vegetables: In the same pot, reduce the heat to medium. Add the chopped onions and carrots, cooking until the onions turn translucent and start to brown slightly, which builds flavor.
Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for about a minute until the mixture is fragrant. This deepens the stew’s taste and adds complexity.
Deglaze the pot: Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to loosen all browned bits. Allow the wine to simmer for 2 minutes to reduce slightly and concentrate flavor.
Add liquids and ingredients: Return the browned beef to the pot. Add the beef broth, sliced mushrooms, fresh thyme sprigs, and bay leaf. Stir everything together and bring the mixture to a simmer.
Simmer the stew: Cover the Dutch oven with its lid and let the stew gently simmer on low heat for 2 to 2.5 hours, or until the beef is tender and the flavors are well melded.
Finish and serve: Remove the thyme sprigs and bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed. Serve hot for a comforting meal.

Notes

Substitute bottom round or stew meat if chuck roast is unavailable.
Use gluten-free flour to make the stew gluten-free.
Red wine adds depth but can be omitted or replaced with additional beef broth.
For thicker stew, mash some of the cooked vegetables or add a slurry of flour and water at the end.
Prepare the stew a day ahead to allow flavors to develop even more.