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
Scale
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.
