Description
This Ultimate Beef Stew with Mushrooms is a rich, hearty comfort dish featuring fork-tender beef, earthy mushrooms, and vegetables simmered in a deeply flavorful red wine-infused broth. Perfect for cozy nights or special gatherings.
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
Instructions
- 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.
Notes
For a non-alcoholic version, replace red wine with additional beef stock.
Use gluten-free Worcestershire sauce and broth for a gluten-free stew.
Flavor improves the next day—perfect for make-ahead meals.
Freeze in airtight containers for up to 3 months.
Use cremini, shiitake, or portobello mushrooms for more depth.
Can be made in a slow cooker after browning meat and vegetables.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
