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Beef Stew with Mushrooms

Beef stew with mushrooms is a hearty Dutch oven stew with browned beef chuck, cremini mushrooms, and tender Yukon Gold potatoes. Red wine and beef broth create a rich simmered base, while the beef cooks until fork-tender.
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Prep Time 25 minutes
Cook Time 2 hours 16 minutes
Resting 5 minutes
Total Time 2 hours 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup all-purpose flour
  • 3 tbsp vegetable oil divided
  • 1 lb cremini mushrooms quartered
  • 1 yellow onion large, chopped
  • 3 carrots cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry, season it with the salt and pepper, and toss it with the flour until evenly coated.
  2. Heat 2 tablespoons of the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches, turning to brown several sides, then transfer it to a plate.
  4. Add the remaining 1 tablespoon oil to the pot and cook the mushrooms in batches until browned, about 4 minutes per batch; transfer them to a plate.
  5. Add the onion and carrots to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the wine and scrape up the browned bits from the bottom of the pot.
  8. Simmer for 2 minutes, then stir in the broth, Worcestershire sauce, thyme, and bay leaves.
  9. Return the beef and any accumulated juices to the pot.
  10. Bring the stew to a gentle simmer, cover, and cook over low heat for 1 hour and 15 minutes, keeping it at a gentle simmer.
  11. Stir in the potatoes and browned mushrooms.
  12. Cover and simmer for 40 to 50 minutes, until the potatoes are tender and the beef is fork-tender.
  13. If the beef is still firm, continue simmering and check every 15 minutes.
  14. Remove and discard the bay leaves.
  15. Let the stew rest off the heat for 5 minutes before serving.

Notes

Brown the beef in batches so it develops a good sear. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use a gluten-free all-purpose flour blend.