Description

This hearty beef and mushroom stew is a classic comfort food, perfectly suited for a cozy dinner. Tender beef chuck is slowly simmered with aromatic vegetables, fresh herbs, and mushrooms in a savory broth enriched with red wine and Worcestershire sauce. The optional flour slurry thickens the stew into a rich and satisfying meal, ideal for serving with crusty bread or mashed potatoes.

Ingredients

Scale

Meat and Fat

2 pounds beef chuck roast or stew meat
1 tablespoon olive oil or butter

Vegetables and Aromatics

1 yellow onion, chopped
2 carrots, sliced
2 celery stalks, diced
3 garlic cloves, minced
8 ounces cremini or baby bella mushrooms, halved

Liquids and Seasonings

2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional)
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
1 sprig fresh rosemary
2 tablespoons all-purpose flour (optional for thickening)
Salt and pepper, to taste

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Instructions

Season the Beef: Pat the beef dry with paper towels and season generously with salt and pepper to enhance the flavor and aid in browning.
Sear the Beef: Heat the olive oil or butter in a large Dutch oven or pot over medium-high heat. Brown the beef in batches to develop a deep, rich crust. Remove browned beef and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and diced celery. Cook for about 5 minutes until the vegetables begin to soften.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 1 minute to release their flavors.
Deglaze the Pot: Pour in the red wine to deglaze, scraping up any flavorful browned bits stuck to the bottom of the pot.
Add Broth and Herbs: Pour in the beef broth and Worcestershire sauce. Return the beef to the pot and add the sprigs of fresh thyme and rosemary.
Simmer the Stew: Bring the mixture to a boil, then reduce heat to a low simmer. Cover and cook gently for 1.5 to 2 hours until the beef is tender.
Add Mushrooms: Stir in the halved mushrooms during the last 30 minutes of cooking to allow them to soften and infuse the stew.
Thicken the Stew (Optional): If desired, create a slurry by mixing the flour with cold water and stir it into the stew. Simmer uncovered for 15 minutes to thicken the sauce.
Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Remove herb stems before serving to ensure a smooth texture.

Notes

For a richer flavor, use homemade beef broth.
Red wine is optional but adds depth; substitute with additional beef broth if preferred.
Can be made a day ahead; flavors improve with time.
Serve with mashed potatoes, crusty bread, or over egg noodles for a complete meal.