Name: Ultimate Beef Stew with Mushrooms
Prep time: 25 min
Cook time: 3 h 25 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 2–3 tablespoons olive oil, for searing meat; 3½ pounds chuck roast or stewing meat, trimmed and cut into 2-inch cubes; 2 teaspoons salt; 1 teaspoon pepper; 1 pound mixed mushrooms, sliced; 2 large yellow onions, peeled and chopped; 6 garlic cloves, minced; 2 tablespoons fresh thyme; 2 tablespoons chopped fresh parsley (plus more for garnish); 4 tablespoons balsamic vinegar (divided use); 3 tablespoons Worcestershire sauce (divided use); 4 tablespoons tomato paste; 1 teaspoon sugar; 3 cups red wine (or substitute beef stock); 3 cups beef broth (or a combination of water and beef stock); 1–2 tablespoons cornstarch mixed with 1–2 tablespoons cold water; 5 medium carrots, peeled and cut into 1-inch chunks; 1 pound small white potatoes (baby Yukon), halved if desired; 2 dried bay leaves

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Why You’ll Love This Recipe

This stew goes beyond the basics with its deeply flavorful broth, enhanced by balsamic vinegar, Worcestershire sauce, and tomato paste. The addition of mushrooms gives it an earthy balance, while the long slow cook ensures melt-in-your-mouth beef. It’s an ideal make-ahead dish that tastes even better the next day.

Ultimate Beef Stew with Mushrooms

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2–3 tablespoons olive oil, for searing meat
3½ pounds chuck roast or stewing meat, trimmed and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
1 pound mixed mushrooms, sliced
2 large yellow onions, peeled and chopped
6 garlic cloves, minced
2 tablespoons fresh thyme
2 tablespoons chopped fresh parsley (plus more for garnish)
4 tablespoons balsamic vinegar (divided use)
3 tablespoons Worcestershire sauce (divided use)
4 tablespoons tomato paste
1 teaspoon sugar
3 cups red wine (or substitute beef stock)
3 cups beef broth (or a combination of water and beef stock)
1–2 tablespoons cornstarch mixed with 1–2 tablespoons cold water
5 medium carrots, peeled and cut into 1-inch chunks
1 pound small white potatoes (baby Yukon), halved if desired
2 dried bay leaves

Directions

Preheat the oven to 325°F and position a rack in the lower middle.
Pat the beef dry and season with salt and pepper.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in 2–3 batches, about 5 minutes per batch, adding more oil as needed. Transfer the browned meat and juices to a bowl.
Reduce heat to medium. Add mushrooms and sauté for 4 minutes.
Stir in onions, garlic, thyme, parsley, bay leaves, 3 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, and ½ cup stock. Cook for 5 minutes, adding more stock if the mixture begins to stick.
Stir in tomato paste and sugar.
Return beef and juices to the pot. Add red wine, beef broth, and the cornstarch slurry. Bring to a boil.
Cover the pot, transfer it to the oven, and cook for 2 hours.
Remove the pot from the oven, stir in carrots and potatoes, then return to the oven and cook for an additional hour, or until vegetables are tender and the beef is fork-tender.
Discard bay leaves. Taste and adjust seasoning with the remaining balsamic vinegar and Worcestershire sauce, if desired.
Garnish with fresh parsley and serve warm.

Servings and timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 3 hours 25 minutes
Additional Time: 3 hours 45 minutes (resting and cooling)
Total Time: 7 hours 35 minutes

Variations

No Wine Option: Replace red wine with additional beef stock for a non-alcoholic version.
Herb Swap: Substitute rosemary for thyme for a different herbal note.
Mushroom Mix: Use cremini, shiitake, or portobello mushrooms for added depth.
Gluten-Free: Ensure Worcestershire sauce and broth are gluten-free.
Slow Cooker: Sear beef and sauté vegetables as directed, then transfer everything to a slow cooker. Cook on low for 8 hours.

Storage/Reheating

To store, let the stew cool completely before refrigerating. It will keep in the fridge for 3–5 days.
To freeze, place cooled stew in an airtight container and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or in the microwave. Add broth or water if it needs thinning.

FAQs

How do I make this stew without wine?

You can substitute the red wine with an equal amount of beef stock or a mix of stock and a splash of balsamic vinegar for depth.

Can I use a different cut of beef?

Yes, stewing beef, brisket, or short ribs also work well. Just ensure you cook it long enough to become tender.

Can I make this beef stew in advance?

Absolutely. In fact, the flavors deepen when made a day ahead and reheated gently.

What are the best mushrooms to use?

Cremini, white button, portobello, or a mix of wild mushrooms all work beautifully in this stew.

How do I thicken the stew?

The cornstarch slurry thickens the broth. You can also let it simmer uncovered for 10–15 minutes at the end if you prefer a thicker texture.

Is this stew freezer-friendly?

Yes, it freezes well for up to 3 months. Just thaw and reheat as needed.

Can I make this stew in a slow cooker?

Yes, sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8–10 hours.

Can I omit the potatoes?

Yes, you can skip them or replace them with turnips, parsnips, or serve the stew over mashed potatoes or noodles.

What’s the best way to reheat leftovers?

Reheat slowly on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if needed.

Can I use dried herbs instead of fresh?

Yes. Use 1 teaspoon dried thyme in place of 1 tablespoon fresh, and adjust to taste.

Conclusion

This Ultimate Beef Stew with Mushrooms is a heartwarming dish that delivers bold flavor and tender texture in every bite. Whether you’re preparing it for a family meal or freezing it for a rainy day, this stew is as versatile as it is satisfying. With simple ingredients and deep, savory flavors, it’s destined to become a go-to comfort food classic.