Hearty Beef and Mushroom Stew
In short: Chunks of beef chuck braised in the oven with browned mushrooms, onions and carrots until fork-tender in a rich, glossy gravy. It takes about 3 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 3 h 10 min
- Total
- 3 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
A good beef stew needs time more than skill. Chuck is browned well, then braised slowly in the oven with onions, mushrooms, tomato paste and stock until the meat is fork-tender and the sauce turns glossy and deep. Carrots go in partway so they keep some shape. The oven's even heat means little stirring. Serve it over mashed potatoes, rice or buttered noodles, and make extra, since it is even better the next day.
Instructions
- Heat the oven to 160°C (325°F). Pat the beef dry and toss it with the flour, 1 teaspoon of the salt and the pepper.
- Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Brown the beef in 3 batches, 2 to 3 minutes per side, until deeply browned, moving each batch to a plate. Do not crowd the pot.
- Add the remaining oil, the onions and the mushrooms and cook for 10 minutes, stirring, until the mushrooms are browned and the onions are soft. Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits from the bottom. Simmer for 3 minutes until reduced by about half, then add the stock, soy sauce, thyme, bay leaves and the beef with its juices. Bring to a simmer.
- Cover and move the pot to the oven. Cook for 1 1/2 hours, then add the carrots and cook for another 1 hour, until the beef is tender enough to cut with a spoon and the sauce is glossy.
- Remove the thyme stems and bay leaves. Stir in the vinegar and the remaining salt, taste, and rest the stew for 10 minutes. Serve hot with parsley.
Tips
- Dry the beef well and brown it in batches. A crowded pot steams the meat instead of searing it, and the stew loses much of its flavor.
- If the sauce is thinner than you like, simmer it uncovered on the stove for 10 minutes, or stir in a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water.
Questions and answers
What is the best cut of beef for stew?
Chuck is the best choice. It has enough marbling and connective tissue to turn tender and rich over a long braise. Shin and brisket also work, but lean cuts such as round dry out.
Can I make beef and mushroom stew without wine?
Yes. Replace the wine with extra beef stock and add an extra teaspoon of red wine vinegar at the end for acidity.
Can I freeze beef stew?
Yes, for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stove. The carrots soften a little, but the flavor holds.
How long does it take to make Hearty Beef and Mushroom Stew?
About 3 h 35 min in total: 25 min of preparation and 3 h 10 min of cooking.
How many calories are in Hearty Beef and Mushroom Stew?
About 480 kcal per serving, with 42 g of protein, 17 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 17 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
