Cozy Beef And Mushroom Stew

Name: Cozy Beef And Mushroom Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 8 oz mushrooms, sliced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup red wine; 2 carrots, diced; 2 stalks celery, diced; 2 tbsp tomato paste; 2 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tbsp olive oil

Highlighted under: Cozy Comfort Meals Inspiration

I absolutely love preparing Cozy Beef and Mushroom Stew during the colder months. The savory smell that fills the house as it simmers is comforting and welcoming. With tender chunks of beef, earthy mushrooms, and a rich broth, this dish warms not just my body but my soul too. Each bite is bursting with flavor, and it pairs perfectly with crusty bread. I can’t wait to share the joy this recipe brings to my family and me, as we gather around the table to enjoy it together.

Created by

Nicola Fairchild

Last updated on 2026-02-27T15:45:35.840Z

When I first attempted this Cozy Beef and Mushroom Stew, I wanted to create something hearty that could warm up a chilly evening. I chose to enhance the flavors by searing the beef beforehand, allowing the Maillard reaction to beautifully caramelize the meat, which deepened the stew’s flavor profile. I also mixed in a splash of red wine, bringing a depth that really rounds out the dish.

One invaluable tip I discovered is to let the stew rest for a while after cooking. This not only allows the flavors to meld beautifully but also makes the stew even more satisfying. Reheating it the next day? It tastes even better, and that's a win in my book!

Why You'll Love This Recipe
Tender beef stews to perfection in a rich gravy
Earthy mushrooms add a delightful texture
A dish that brings everyone together around the table

Understanding Key Ingredients

The choice of beef is crucial for a stew like this. Beef chuck is ideal because it contains the right amount of fat that breaks down during the long cooking process, resulting in tender, succulent pieces. If you're in a pinch, you could substitute with round roast, but be prepared for a less tender texture. Always aim for well-marbled cuts as they contribute to a richer flavor.

Mushrooms play a significant role in adding depth to the stew. I recommend cremini or shiitake mushrooms for their earthy taste, which complements the beef beautifully. If you prefer a lighter flavor, white button mushrooms can work as well. When sautéing, ensure they’re cooked until their moisture evaporates, developing a lovely, rich taste that enhances the overall dish.

Cooking Techniques for Flavor Enhancement

Searing the beef is a non-negotiable step. This process not only locks in moisture but also adds a layer of flavor due to the Maillard reaction, which creates those delicious brown bits at the bottom of your pot. Make sure your pot is adequately heated—after about 3 minutes on medium-high, it should sizzle when the beef hits the surface.

Deglazing with red wine is another essential technique. The acidity in the wine helps dissolve the caramelized bits stuck to the bottom of the pot, incorporating that rich flavor back into the stew. Let the wine boil for about 2 minutes—this burns off most of the alcohol, leaving behind a deep flavor without the raw alcohol taste.

Ingredients

For the Stew

2 lbs beef chuck, cut into 1-inch cubes
8 oz mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
2 carrots, diced
2 stalks celery, diced
2 tbsp tomato paste
2 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil

Instructions

Sear the Beef

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chuck, season with salt and pepper, and sear until browned on all sides, about 6-8 minutes. Remove the beef and set aside.

Sauté the Vegetables

In the same pot, add the onions, carrots, celery, and garlic. Sauté for about 5 minutes until softened. Then add in the mushrooms and cook until they release their moisture, about 3-4 minutes.

Deglaze the Pot

Pour in the red wine to deglaze the pot, scraping any brown bits from the bottom. Let it boil for 2 minutes to reduce slightly.

Combine Ingredients

Return the seared beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.

Cook the Stew

Cover and simmer on low heat for 2-3 hours, or until the beef is tender. Stir occasionally and add water if necessary to keep desired consistency.

Final Touch

Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Pro Tips

For added richness, consider stirring in a pat of butter before serving. Serve with crusty bread for a perfect meal!

Make-Ahead and Storage Tips

This stew is an excellent meal prep option. You can make it a day in advance and let the flavors develop overnight in the fridge. Just reheat it over low heat to ensure even warming. If you find it has thickened too much in the fridge, simply add a splash of beef broth or water when reheating to reach your desired consistency.

For longer storage, consider freezing portions in airtight containers. It freezes wonderfully and will last up to 3 months. Just remember to cool it completely before freezing to prevent ice crystals from forming, which can affect the texture.

Serving Suggestions

Serve this hearty stew with crusty bread for a complete meal that everyone will enjoy. The bread is perfect for soaking up those delicious juices. I like to offer a side salad or roasted vegetables to add some freshness to the meal and counterbalance the richness of the stew.

If you're looking to impress at a dinner party, garnish each bowl with freshly chopped parsley or thyme. It adds a touch of color and a burst of freshness that elevates the overall presentation. Pairing this dish with a glass of red wine, like a Cabernet Sauvignon or Merlot, also complements the flavors beautifully.

Questions About Recipes

→ Can I use another type of meat?

Yes, you can use lamb or pork, but cooking times may vary.

→ How long can I store the stew?

You can store it in the refrigerator for up to 3 days or freeze for up to 3 months.

→ What can I serve with this stew?

It pairs wonderfully with mashed potatoes or rustic bread.

→ Can I make this in a slow cooker?

Absolutely! Just sear the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.