Description
Beef Mushroom Stew is the ultimate comfort food for chilly evenings. This hearty dish combines tender beef, savory mushrooms, and aromatic spices for a deeply satisfying meal.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 carrots, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, for garnish (optional)
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove and set aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onion. Sauté until translucent, about 5 minutes. Then, add minced garlic and cook for an additional minute, until fragrant.
- Add Mushrooms: Stir in the sliced mushrooms and cook until they start to release their moisture, about 5 minutes.
- Combine Ingredients: Add the browned beef back to the pot. Then, add sliced carrots, diced potatoes, beef broth, and tomato paste.
- Season: Sprinkle in dried thyme, rosemary, bay leaf, and season with salt and pepper. Stir to combine.
- Simmer: Bring the stew to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 to 2 hours or until the beef is tender.
- Thicken (Optional): If you prefer a thicker stew, mix cornstarch with water in a small bowl to create a slurry. Stir it into the stew and cook for an additional 10 minutes to thicken.
- Remove Bay Leaf: Before serving, make sure to take out the bay leaf from the stew.
- Garnish: Serve hot, garnished with fresh parsley if desired.
Notes
- Use fresh herbs like thyme and rosemary for the best flavor.
- Taste and adjust seasonings as the stew cooks.
- Enhance umami with a splash of soy sauce or Worcestershire sauce.
- Cook low and slow for more tender beef and deeper flavor.
- Can be made ahead; the stew tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage in individual portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 40g
- Cholesterol: N/A