If you’re craving a comforting meal that warms you from the inside out, this Beef and Mushroom Stew Recipe is exactly what you need. It’s a hearty, flavor-packed dish where tender beef meets the earthy richness of mushrooms, all slow-simmered to cozy perfection. The blend of fresh herbs, savory bacon, and a luscious broth comes together in a way that makes every bite feel like a warm hug on a chilly day. Trust me, once you try this stew, it’ll become a staple in your kitchen repertoire.
Ingredients You’ll Need
This Beef and Mushroom Stew Recipe relies on simple yet essential ingredients that each play a crucial role in building that deep, layered flavor. From crispy bacon to fresh thyme, every element contributes to the stew’s rich taste, satisfying texture, and inviting aroma.
- Bacon (3 slices, chopped): Adds a smoky, savory foundation to the stew’s flavor base.
- Beef stew meat (1 pound): Choose well-marbled pieces for maximum tenderness and richness.
- All-purpose flour (3 tablespoons): Helps to create a thick, luscious gravy that clings to each morsel.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Season the meat perfectly and enhance the overall taste.
- Diced onion (1 cup): Provides sweetness and depth when gently sautéed.
- Diced carrots (1/2 cup): Adds natural sweetness and a pop of color.
- Minced garlic (1 tablespoon): Infuses a warm, aromatic note that melds beautifully with the beef.
- Fresh thyme (5-6 sprigs) or dried thyme (2 teaspoons): Brings a subtle herbaceous flavor that elevates the stew.
- Tomato paste (2 tablespoons): Adds a rich umami depth and a touch of acidity to balance the richness.
- Beef broth (3 cups): The soul of the stew, enriching the sauce with meaty goodness.
- Worcestershire sauce (2 tablespoons): Adds complexity and a slight tangy kick.
- Bay leaf (1): Imparts a delicate herbal aroma throughout the cooking process.
- Mushrooms (1 pound, sliced): Earthy and tender, they soak up all the hearty flavors beautifully.
- Chopped parsley (1 tablespoon, for serving): A fresh, vibrant touch to finish the dish.
- Mashed potatoes (for serving): The perfect creamy base to soak up every bit of stew goodness.
How to Make Beef and Mushroom Stew Recipe
Step 1: Prepare the Bacon and Beef
Start by chopping the bacon into small pieces. This will provide a smoky foundation for the stew. Then, toss your beef stew meat with the flour, salt, and black pepper in a small bowl until each piece is nicely coated. This step helps create that thick, irresistible gravy we all love in a good stew.
Step 2: Cook Bacon and Brown the Beef
In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot. Now, working in batches if needed, brown the coated beef in the bacon fat. Browning the meat seals in juices and adds layers of flavor. Once browned, remove the beef and set aside with the bacon.
Step 3: Sauté the Aromatics
Into the same pot, add diced onion and carrots. Sauté until softened and fragrant, about 5 minutes. Add the minced garlic next and cook for another minute until it blooms with aroma. This step builds the stew’s base and infuses the broth with sweet, savory notes that complement the beef perfectly.
Step 4: Combine Ingredients and Add Liquids
Stir in the tomato paste, which will deepen the stew’s color and flavor. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Return the beef and bacon to the pot. Bring everything to a gentle simmer, then reduce the heat and cover the pot. Let it cook low and slow for about 1 hour 30 minutes to 2 hours until the beef becomes fork-tender.
Step 5: Add Mushrooms and Finish Cooking
About 30 minutes before the stew finishes cooking, add the sliced mushrooms. Mushrooms cook quickly and absorb the stew’s rich flavors while releasing their own earthy essence. This timing keeps them tender and full of flavor without becoming mushy.
Step 6: Taste and Adjust Seasoning
Once the beef is tender and the mushrooms are cooked, taste your stew. Adjust the seasoning with extra salt and pepper if needed. If the stew seems too thick, add a splash of broth or water to reach your preferred consistency.
Step 7: Garnish and Serve
Remove the thyme sprigs and bay leaf before serving. Sprinkle with freshly chopped parsley for a burst of color and freshness. Ladle the stew over creamy mashed potatoes or your favorite sides, then dig in to experience pure comfort food joy.
How to Serve Beef and Mushroom Stew Recipe
Garnishes
Fresh parsley is perfect for brightening up this rich stew visually and flavor-wise. You could also add a sprinkle of cracked black pepper or a few thyme leaves for extra herbal aroma right at the table.
Side Dishes
Mashed potatoes are the classic partner to this Beef and Mushroom Stew Recipe, soaking up every bit of the luscious sauce. Crusty bread or buttered egg noodles work beautifully too if you’re in the mood for something different. A simple green salad adds a refreshing contrast to the hearty richness of the stew.
Creative Ways to Present
For a rustic vibe, serve the stew in a deep bowl nestled within a wooden board and surrounded by crusty bread. For a fancier spread, plate the stew over a delicate herb-infused polenta or creamy risotto. Adding a dollop of sour cream or crème fraîche on top lends a delightful tangy creaminess that pairs incredibly well with the mushrooms and beef.
Make Ahead and Storage
Storing Leftovers
This Beef and Mushroom Stew Recipe tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezing
You can freeze the stew for longer storage. Cool it completely before transferring to a freezer-safe container. It will keep well for up to 3 months. Just be sure to leave some room at the top as the stew will expand slightly when frozen.
Reheating
Reheat gently in a saucepan over low to medium heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the sauce if it has thickened too much in the fridge or freezer.
FAQs
Can I use a different type of mushroom for this stew?
Absolutely! While button or cremini mushrooms are commonly used, you can experiment with shiitake, portobello, or even wild mushrooms for a more intense flavor. Just adjust cooking time if using larger varieties.
Is it necessary to flour the beef before browning?
Flouring the beef helps create a thicker, more luscious stew sauce by giving the flour’s starch time to cook and blend with the liquids. It also helps achieve a nice crust during browning, which adds flavor.
Can I make this stew in a slow cooker?
Yes! Sear the beef and cook the aromatics on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add mushrooms during the last hour to keep their texture.
What cuts of beef work best for this stew?
For tender, flavorful results, choose chuck roast or stew meat with good marbling. These cuts become tender during the long, slow cooking process and develop deep flavor perfect for stews.
How can I make this recipe gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the stew. Both methods work well without altering the delicious taste.
Final Thoughts
This Beef and Mushroom Stew Recipe is true comfort in a bowl—rich, hearty, and packed with flavors that hug your soul. Whether you’re feeding family or cozying up on a weekend evening, it’s a dish that always hits the spot. Give it a try, and I promise, you’ll want to make it again and again.
Print
Beef and Mushroom Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Beef and Mushroom Stew made with tender beef, savory bacon, fresh thyme, and mushrooms simmered in a rich broth. Perfectly seasoned and served best with creamy mashed potatoes, this classic stew is ideal for warming up on chilly days.
Ingredients
Meat and Seasonings
- 3 slices bacon, chopped
- 1 pound beef stew meat
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Herbs
- 1 cup diced onion
- 1/2 cup diced carrots
- 1 Tablespoon minced garlic
- 5–6 sprigs fresh thyme (or 2 teaspoons dried thyme)
- 1 pound mushrooms, sliced
- 1 bay leaf
Liquids and Flavorings
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2 Tablespoons Worcestershire sauce
Garnish
- 1 Tablespoon chopped parsley (for serving)
Serving Suggestion
- Mashed potatoes
Instructions
- Prepare the bacon: Chop the bacon into small pieces to be rendered and add flavor to the stew.
- Coat the beef: In a small bowl, toss the beef stew meat with flour, salt, and black pepper until evenly coated to ensure a nice sear and to help thicken the stew later.
- Cook the bacon and beef: Heat a large heavy pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove bacon pieces and set aside, leaving the rendered fat in the pot. Add the coated beef in batches, browning on all sides to develop flavor. Remove browned beef and set aside with the bacon.
- Sauté vegetables: In the same pot, add diced onion, carrots, and minced garlic. Cook until the onions are translucent and vegetables begin to soften, about 5 minutes.
- Deglaze and build flavor: Stir in tomato paste and cook for 1-2 minutes. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to lift up any browned bits. Return beef and bacon to the pot. Add thyme sprigs and bay leaf.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer gently for about 1.5 to 2 hours, or until the beef is tender.
- Add mushrooms and finish cooking: About 20 minutes before the end of cooking, stir in the sliced mushrooms. Continue cooking uncovered to allow the stew to thicken and flavors to meld.
- Serve: Remove thyme sprigs and bay leaf. Sprinkle chopped parsley over the stew and serve hot with creamy mashed potatoes for a complete comforting meal.
Notes
- For extra richness, use a mix of fresh thyme and dried thyme if fresh is unavailable.
- The stew can be made a day ahead; flavors develop even better after resting overnight.
- Adjust salt and pepper to taste before serving.
- Gluten-free version: substitute all-purpose flour with gluten-free flour or cornstarch slurry for coating the beef.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
