Ultimate Beef Stew with Mushrooms

Ultimate Beef Stew with Mushrooms

from tasteandsee.com
Beef Recipes
455 min

This Beef Stew with Mushrooms is hearty soul-warming comfort food.  With tender chunks of slow-cooked beef and a blend of earthy mushrooms, all bathed in a rich red wine sauce.  Perfect for a family gathering, chilly evenings, or when you crave a hearty, satisfying meal, this delicious beef stew recipe has all the classic ingredients for any occasion.

Ingredients

  • olive oil for searing meat
    2 tbsp
  • chuck roast or stewing meat

    trimmed and cut into 2-inch cubes

    15.5 lb
  • salt
    2 tsp
  • pepper
    1 tsp
  • mixed mushrooms

    sliced

    1 lb
  • yellow onions

    peeled and chopped

    2 large
  • garlic cloves

    minced

    6
  • dried bay leaves
    2
  • fresh thyme
    2 tbsp
  • chopped fresh parsley

    more for garnish

    2 tbsp
  • balsamic vinegar

    3 before cooking in the oven and 1 more when fully cooked and removed from the oven if desired.

    4 tbsp
  • worcestershire sauce

    2 before cooking in the oven and 1 more when fully cooked and removed from the oven if desired.

    3 tbsp
  • tomato paste
    4 tbsp
  • sugar
    1 tsp
  • red wine

    or beef stock if preferred

    3 c
  • beef broth

    or a combination of water and beef stock

    3 c
  • cornstarch mixed into 1 -2 tablespoons cold water
    1 tbsp
  • carrots

    peeled and cut into 1-inch chunks

    5 medium
  • small white potatoes

    baby yukon

    1 lb

Directions

  1. 1

    Preheat the oven to 325°F and set a rack in the lower middle position.

  2. 2

    Pat the beef dry and season with salt and pepper.

  3. 3

    In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. In 2-3 batches brown the meat for about 5 minutes per batch. (Add 1 tablespoon of oil for each batch you sear.) Transfer each batch of meat and its juices to a large bowl and set aside as you cook them.

  4. 4

    Reduce the heat to medium, add the mushrooms, and sauté for 4 minutes.

  5. 5

    Stir in the onions, garlic, fresh thyme, fresh parsley, dried bay leaves, balsamic vinegar, and ½ cup of stock; cook for about 5 minutes. (If needed add more stock to prevent it from burning.)

  6. 6

    Stir in the tomato paste and sugar.

  7. 7

    Then add the beef with its juices, the wine, beef broth, and the cornstarch mixture and bring to a boil. Stir, then cover the pot with a lid, transfer to the preheated oven, and cook for 2 hours.

  8. 8

    Remove the pot from the oven and add the carrots and potatoes. Cover and place it back in the oven for another hour, or until the vegetables are cooked. The meat should be tender, and the broth should be a bit thickened.

  9. 9

    Remove the pot from the oven, discard the bay leaves, then taste, and adjust the seasoning, if necessary. (I added 1 tablespoon balsamic vinegar + 1 tablespoon Worcestershire sauce.)

  10. 10

    Garnish with fresh parsley and serve the stew warm.