Description
A deeply comforting stew packed with tender beef, earthy mushrooms, hearty vegetables, and a rich red wine broth. Perfect for cozy dinners or make-ahead meals.
Ingredients
2 lbs beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
1 cup dry red wine
4 cups beef broth
2 cups baby potatoes, halved
3 large carrots, sliced
3 cups cremini mushrooms, sliced
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches. Set aside.
2. In the same pot, sauté diced onion until translucent. Add garlic and tomato paste; cook for 2 minutes.
3. Sprinkle flour over the mixture. Stir well. Deglaze with red wine, scraping up browned bits. Simmer for 2–3 minutes.
4. Return beef to the pot. Add broth, potatoes, carrots, mushrooms, Worcestershire sauce, thyme, bay leaves, and seasoning. Bring to a simmer.
5. Cover and cook on low for 2 hours, stirring occasionally.
6. Once beef is fork-tender, remove bay leaves. Adjust seasoning. Garnish with parsley and serve.
Notes
This stew tastes even better the next day—great for leftovers.
For gluten-free, use cornstarch instead of flour.
Add parsnips or peas for extra veggie variety.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: beef stew, mushroom stew, comfort food