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Savory and Rich: Ultimate Beef Stew with Mushrooms

Savory and Rich: Ultimate Beef Stew with Mushrooms Awaits

Savory and rich flavors come together in this ultimate beef stew with mushrooms, perfect for gatherings and meal prep.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 bowls
Course: Beef
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Used for searing the meat; substitute with vegetable oil if necessary.
  • 3.5 pounds Beef Chuck Roast Trimmed and cubed.
  • 2 teaspoons Salt Enhances flavor, adjustable based on taste preferences.
  • 1 teaspoon Pepper Adds a subtle kick.
  • 1 pound Mixed Mushrooms Sliced, brings earthy depth.
  • 2 large Onions Peeled and chopped.
  • 6 cloves Garlic Minced.
  • 2 tablespoons Fresh Thyme Can be substituted with dried thyme.
  • 2 tablespoons Fresh Parsley Chopped, for garnish.
  • 4 tablespoons Balsamic Vinegar Adds acidity.
  • 3 tablespoons Worcestershire Sauce Deepens flavor.
  • 4 tablespoons Tomato Paste Thickens the broth.
  • 1 teaspoon Sugar Balancing acidity.
  • 3 cups Red Wine Or beef stock if preferred.
  • 3 cups Beef Broth Or a mix with water.
  • 1-2 tablespoons Cornstarch Mixed with cold water to thicken.
  • 5 medium Carrots Peeled and cut into chunks.
  • 1 pound Baby Yukon Potatoes Halved.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F and position the rack in the lower middle area. Pat the beef chuck roast dry and season with salt and pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Add seasoned beef cubes and sear each side for about 5 minutes. Remove browned beef.
  3. Lower the heat and add sliced mixed mushrooms to the Dutch oven. Sauté for about 4 minutes until softened.
  4. Add chopped onions, minced garlic, fresh thyme, and parsley. Pour in ½ cup beef broth and balsamic vinegar, then sauté for about 5 minutes.
  5. Mix in the tomato paste and sugar, stirring well. Cook for a couple of minutes.
  6. Return seared beef and its juices back into the pot. Pour in red wine and remaining beef broth, then add cornstarch mixture. Bring to a gentle boil.
  7. Cover and transfer to preheated oven. Cook for approximately 2 hours.
  8. Remove pot and stir in chopped carrots and halved Yukon potatoes. Cover and return to oven for an additional hour.
  9. Check that vegetables are tender. Adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.
  10. Ladle the stew into bowls and serve warm, preferably with cornbread or crusty bread.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 3.5mg

Notes

This beef stew is meal prep friendly and can be stored in the fridge or freezer for later enjoyment.

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