Beef and Mushroom Stew for Cozy Nights
Tender beef and earthy mushrooms simmered in a rich, savory broth create a hearty stew that warms from the inside out.
Ingredients
- 2 lbs beef chuck roast, cubed 907 g (bottom round or stew meat can be used instead)
- 1/4 cup all-purpose flour 30 g (for gluten-free, use a gluten-free flour blend)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 8 oz cremini or button mushrooms, sliced 227 g
- 2 tablespoons tomato paste
- 4 cups beef broth 960 ml
- 1 cup red wine 240 ml (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
Coat beef with flour:
Dry the beef cubes thoroughly using paper towels, then coat them evenly with seasoned all-purpose flour.Brown beef in batches:
In a Dutch oven over medium-high heat, warm the olive oil and butter. Working in batches, brown the beef on all sides, then transfer it to a plate and set aside.Cook onion and carrots:
Lower the heat to medium. In the same pot, cook the chopped onion and carrots until the onion turns translucent and lightly golden, roughly 5 minutes.Sauté garlic and paste:
Add the minced garlic and tomato paste, stirring for about 1 minute until aromatic.Deglaze with wine:
If using red wine, pour it in and scrape up any browned bits from the pot bottom, then let it simmer for 2 minutes.Add broth and beef:
Pour in the beef broth, return the browned beef to the pot, add the sliced mushrooms, thyme sprigs, and bay leaf. Stir everything together and bring to a gentle simmer.Simmer until tender:
Cover the pot and let the stew cook for 2 to 2.5 hours, or until the beef becomes fork-tender.Season and serve:
Discard the thyme sprigs and bay leaf. Season with salt and pepper to taste, then serve hot.