Savory Beef and Mushroom Stew
A comforting and hearty stew made with tender beef, earthy mushrooms, and aromatic spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- to taste Optional: Fresh parsley, for garnish
Instructions
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the beef cubes and sear until browned on all sides, about 5 to 7 minutes.
- Remove the beef and add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 to 4 minutes.
- Add the sliced mushrooms to the pot and cook for another 5 minutes until they release their moisture and become tender.
- Return the beef to the pot and pour in the beef broth, tomato paste, thyme, and rosemary. Stir well to combine.
- Add the carrots and potatoes, then season with salt and pepper to taste. Bring the stew to a gentle boil, then reduce the heat to low and cover.
- Let it simmer for about 1.5 to 2 hours, or until the beef is fall-apart tender.
- Once done, taste and adjust seasoning as necessary. Optionally, sprinkle fresh parsley on top when serving.
Notes
For a thicker stew, mix 2 tablespoons of flour with cold water and stir it into the stew during the last 20 minutes of cooking. Leftovers taste even better the next day.