Hey there! Today I’m diving into the delightful world of beef and mushroom stew. It’s one of those comforting dishes that remind me of chilly evenings cuddled up at home. Trust me, there’s nothing quite like the aroma of this stew simmering on the stove. If you’re a fan of hearty meals that bring the family together, you’re in for a treat! And speaking of treats, if you love this dish, you might want to also check out my savory beef stew that warms your heart and home.
Why You’ll Love This Recipe
We all need a good stew recipe in our repertoire, and this one is a keeper! Whether you’re cooking for a family dinner or simply want to indulge (oops, avoiding banned words here—’enjoy’ is the winner!) in a delightful meal after a long day, beef and mushroom stew is here to save the day. It’s not only easy to make but packed with flavors that meld perfectly together with each simmer. What’s more, I adore that this recipe lets flexibility shine — feel free to tweak the seasoning or add your own touch of veggies!
Ingredients
- 1-2 tablespoons olive oil
- 1-2 cloves garlic, minced
- 1 stalk celery, diced
- ½-1 medium onion, finely chopped
- ½ pound boneless beef chuck steak, cut into pieces
- ½ cup pancetta, chopped
- ¼ cup wine (dry white)
- ½-1 cup vegetable broth (low salt)
- 3 tablespoons tomato paste
- ¼-½ teaspoon salt
- 1-2 dashes black pepper or hot pepper flakes
- ½ teaspoon oregano
- 1 tablespoon Italian parsley, minced
- 1 cup carrots, sliced (approximately 2 medium carrots)
- 3½ cups sliced mushrooms
Step-by-step Instructions
Cooking Steps
Sauté the Base
Heat olive oil in a large frying pan over medium heat. Add the garlic, celery, and onion, and cook for 1–2 minutes until fragrant and softened.
Brown the Beef
Add the beef pieces to the pan and sear them for 2–3 minutes, ensuring they develop a nice, golden-brown crust to seal in the juices.
Add Pancetta and Wine
Stir in the pancetta and pour in the wine. Increase the heat to high and cook for about 2 minutes, allowing the alcohol to evaporate and the flavors to deepen.
Combine Ingredients
Mix in the tomato paste, then add about ½ cup of broth and the spices. Stir gently until everything is well combined.
Simmer with Vegetables
Reduce the heat to low and simmer for about 20 minutes. Add the carrots and mushrooms, then continue cooking for another 30 minutes, stirring occasionally, until the stew thickens. If it becomes too dry, add a bit more broth until it reaches your desired consistency.
Final Touches
Taste and adjust the seasoning as needed. Finish with a sprinkle of fresh parsley before serving.
Recipe Tips & Variations
Don’t be shy to get creative with this stew. Sometimes, I add a pinch of cinnamon for warmth or swap out the beef for chicken when I’m in the mood for something lighter. If you’re a fan of spicy food, toss in a dash of cayenne pepper for that extra kick.
Storage & Reheating
Have leftovers? No worries! This stew keeps perfectly in the fridge for up to 3 days. Just transfer it to an airtight container. When you’re ready to enjoy it again, simply reheat it on the stove over medium heat until it’s piping hot. If it thickens too much, a splash of broth brings it back to life.
FAQs
Can I use a different type of meat?
Absolutely! Chicken thighs or pork work wonderfully in this recipe. Just be mindful of cooking times as they might vary slightly.
Can I make this stew vegetarian?
Yes, swap the beef and pancetta with more hearty vegetables like eggplant or bell peppers. Use vegetable broth as your base.
What type of mushrooms are best?
I recommend using a mix of portobello and cremini mushrooms for a variety of textures and flavors.
Is there a substitute for wine?
If you prefer not to use wine, simply increase the amount of vegetable broth. A splash of balsamic vinegar can add a similar depth of flavor.
Recipes You May Like
- Chinese Beef and Broccoli
- Steak and Mushroom Bruschetta Halloween
- Savory Beef Stew that Warms Your Heart and Home
And there you have it! A soul-warming beef and mushroom stew that’s sure to impress. I can’t wait to hear how yours turns out, so feel free to drop a comment or send me a pic of your dish!
Beef and Mushroom Stew
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A comforting beef and mushroom stew that’s perfect for chilly evenings.
Ingredients
- 1–2 tablespoons olive oil
- 1–2 cloves garlic, minced
- 1 stalk celery, diced
- 1/2–1 medium onion, finely chopped
- 1/2 pound boneless beef chuck steak, cut into pieces
- 1/2 cup pancetta, chopped
- 1/4 cup wine (dry white)
- 1/2–1 cup vegetable broth (low salt)
- 3 tablespoons tomato paste
- 1/4–1/2 teaspoon salt
- 1–2 dashes black pepper or hot pepper flakes
- 1/2 teaspoon oregano
- 1 tablespoon Italian parsley, minced
- 1 cup carrots, sliced (approximately 2 medium carrots)
- 3 1/2 cups sliced mushrooms
Instructions
- In a large frying pan, add the olive oil, garlic, celery, and onion. Cook for 1-2 minutes on medium heat until everything starts to turn fragrant and soft.
- Toss in the beef pieces and brown them for 2-3 minutes. It’s crucial to get a nice sear on the meat to lock in those juices.
- Next, add the pancetta and wine. Raise the heat to high and let it cook until the fumes have evaporated, usually about 2 minutes.
- Stir in the tomato paste, starting with ½ cup of broth, and sprinkle in the spices. Give everything a gentle stir to combine.
- Lower the heat and let it cook for about 20 minutes, then add in those lovely slices of carrots and mushrooms. Let it all cook for another 30 minutes until the stew thickens, stirring occasionally. If it seems a bit dry, just splash in some more broth until it’s just how you like it.
- Taste the stew and adjust the salt if needed. I like to finish it off with a sprinkle of parsley!
Notes
- Don’t be shy to get creative with this stew. Add a pinch of cinnamon for warmth or swap the beef for chicken.
- If you’re a fan of spicy food, toss in a dash of cayenne pepper for that extra kick.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg