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Beef and Mushroom Stew recipe

Beef and Mushroom Stew recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

A super-hearty beef stew, which is the perfect dish for the cold winter nights. Enjoy with potatoes and bread.

22 people made this

IngredientsServes: 8

  • 1 red pepper, diced
  • 1 tablespoon herbes de Provence
  • 100g tomato puree
  • 1kg diced beef stewing steak
  • 1kg tomatoes, diced
  • 2 onions, chopped
  • 2 cubes beef stock
  • 2 tablespoons olive oil
  • 4 carrots, sliced
  • 500g white button mushrooms, sliced
  • salt and pepper to taste

MethodPrep:30min ›Cook:1hr40min ›Ready in:2hr10min

  1. Heat the olive oil in a large frying pan until hot. Saute the onions over medium heat until tender, about 5 minutes
  2. Add beef and fry for 5 minutes. Season with salt and pepper.
  3. Stir in mushrooms, carrots, peppers, tomatoes, tomato puree, stock cubes and herbs de Provence. Stir well.
  4. Cover and simmer over low heat for at least 90 minutes, stirring occasionally.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (1)

Really nice and tasty. Used mixed herbs instead of herbs de provence will make again.-28 Jan 2014

  • 1 Pound stew meat, cut into bite-size pieces
  • Salt and freshly ground black pepper
  • 2 Tablespoons grapeseed oil, or other oil with a high smoke point
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 Ounces button mushrooms, thickly sliced
  • 1 Cup beef broth
  • 1 14.1-ounce can cream of mushroom soup
  • 8 Ounces egg noodles
  • Chopped fresh parsley, for garnish

Sprinkle the meat with salt and pepper. Heat the oil in a large, high-sided pan. When the oil is hot, add the meat, making sure not to over-crowd the pan (repeat this step if you need to do it in two batches) cook until browned on the bottom and then flip. When the second side is brown, remove the meat to a plate and reserve for later use.

Add the onions to the same pan and sauté in the drippings over medium heat until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the mushrooms to the pan and cook for about 2 minutes.

Return the meat to the pan, then add in the broth and soup. Cook until the meat is tender and the liquid reduces by one-quarter, about 30 minutes.

While the meat cooks, bring a pot of salted water to a boil, and cook the noodles according to package directions.

Recipe Summary

  • 1 ⅛ ounces all-purpose flour (about 1/4 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ pounds beef stew meat
  • 3 tablespoons canola oil
  • 1 ½ cups (1/2-inch) sliced carrot (4 carrots)
  • 1 cup (1/2-inch) diagonally sliced celery (4 stalks)
  • 1 cup spicy vegetable juice
  • 1 cup fat-free, lower sodium chicken broth
  • ½ teaspoon dried thyme
  • 3 red bliss potatoes, cut into 1-inch chunks
  • 2 onions, each cut into 8 wedges
  • 1 (8-ounce) package cremini mushrooms, halved

Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Add half of beef seal bag, and shake until beef is evenly coated. Remove beef from bag, shaking off excess flour mixture, and place on large plate. Repeat procedure with remaining beef and flour mixture.

Heat a Dutch oven over medium heat. Add 1 1/2 tablespoons oil to pan swirl to coat. Add half of beef cook 3 minutes, turning to brown on all sides. Remove beef from pan. Repeat procedure with remaining oil and beef, leaving beef in pan.

Return first half of beef to pan. Add carrot and remaining ingredients, scraping pan to loosen browned bits.

Cover and bake at 300° for 2 hours and 30 minutes or until beef and vegetables are tender.

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This is a very nice recipe, if you want more flavor just use beef chuck instead of sirloin. I used a little porcine powder to give it a bit more mushroom flavor. Make sure you use a nice red wine. It's going to flavor the whole dish, don't ruin it with a cheap bottle of old red. A little sliced garlic is nice also. Don't mince it!

****I first sauteed the onions and mushrooms in butter with some seasoning and then removed them to a bowl.

I first sauteed the onions and mushrooms in butter with some seasoning and removed. The remaining liquid, mostly butter, I used to saute the beef (I used London Broil). I added water and some homemade beef stock, lots of seasoning, a bit of balsamic and cider vinegar in place of wine. I cooked until the meat was tender, about 1.5 hours. Added the mushrooms and cooked a bit longer. Delicious and hearty. No thickening needed and there was a lot of collagen from the homemade stock. For umami I used fish sauce and Chinese mushroom soy sauce.

made this with sirloin and portabellas. as per other reviewers, i added some garlic. however, this was bland bland bland. though it's pretty easy, skip this one for a better beef stew.

Key here is you have to use Sirloin. I used regular "Stew beef," and it took 2.5 hors to soften it up. As an ex-vegetarian I don't know from cuts of beef.

Seriously. If you don't like the ingrediants, chances are you won't like the result.

I also added a tablespoon of tomato paste, a ton of garlic and carrots and a couple of potatoes. Really delicious over whole wheat pasta.

all you need to add is garlic, fresh thyme and let it simmer for a bit longer and this is simple and delicious.

I'm from Brooklyn Heights, NY, also and I liked this recipe very much. For those who dislike beef: rather than be so negative about other people's palates, try a recipe with ingredients you do enjoy. Signed, Francesca

I liked this recipe, the person I made it for loved it. I wished I had done a little more to the egg noodles. they were the only bland thing in the whole recipe, but that was my fault. I will definitely fix this again!

This stew was a disappointment. To me a stew should have a thick & hearty gravy-this was watery until I added a flour/water mixture to it. Also, it lacked in flavor. I probably would not make it again.

This stew recipe was great because it could be made quickly. I doubled it and added additional red wine. Also I used orzo instead of egg noodles.

I made this stew and it was great. I added some potatos, baby carrots and celery though, but it turned out really good. It was easy and fast too. I will definitely make this again.

not rating- Do yourselves a favor, buy the BEEF STEW IN A BAG!! Spice up the sauce that you add- as needed (to taste), add button mushrooms (halved),baby carrots, a few sliced onions, some thick chopped celery and some diced potatoes! Salt ,pepper etc.. . GARLIC (fresh chopped, or powder). Yum & easy!

This is a great weeknight recipe, it's quick and doesn't take a lot of clean-up. I followed some of the previous suggestions and added garlic and seasonings, as well as thickened the sauce at the end, but overall a great dish.

I thought that this was a very good stew, although a clove of garlic would add some flavor. I found it to be easy and fast.

OK, sounded interesting - but too bland - added some minced garlic to give it more flavor - but, really, not a noteworthy recipe.

Two recommendations: 1)use a better cut of meat, 2) season the beef after adding the lemon juice, but before adding flour. You may also need to thicken at the end using a corn starch slurry.

This is delish! The lemon marinade in the beef adds a real zest to this dish. Dont try to substitute beef broth for the consomme' ! Stick to the recipe and you will not be disappointed! This is one of my wife's favorites that I have brought home from this site..

I have been using this recipe for at least 5 years now and it is perfect every time. I use baby carrots, sweet onion, the baby Melissa brand potato’s and lots of white mushrooms in mine. With the red wine and thyme sprigs the sauce is amazing to dip French bread into. The beef becomes fork tender. I highly recommend this recipe especially if you are a beginner at cooking because you can’t really mess it up. Use good quality ingredients and you will feel like a chef!

Ok, if I had not already tried and loved CL's Beef Daube Provençal, then I would have rated this 4 stars. However, considering the two recipes take about the same amount of time and effort, and are similar recipes, I would end up choosing the Beef Daube Provençal every time over this recipe. For that reason, this beef stew will not make it into my rotation. That said, we did enjoy this and it is a good beef stew recipe.

I am a personal chef and I have clients who request that I make this stew every time I cook for them. I am making it for 15 people on Wednesday for the same people. This one is a keeper!

Great solid stew with deep flavor. Worth the effort!

I loved this stew! It really had a lot of broth, but I thickened it at the end with a tablespoon of cornstarch that I'd wisked into about a cup of the broth. I didn't have any fresh thyme so I used 1 t. of dried. I had red potatoes & sweet potatoes, so I used both. In addition to the carrots I also used parsnips. I made everything the night before up to adding the meat & veggies back into the broth to simmer. At that point I put everything together & refrigerated it overnight so that in the morning all I had to do was put it in my slow cooker and let it simmer all day. It was wonderful and my family really enjoyed it. I served it with marinated coleslaw and homemade cornbread muffins. Definitely will make again!

Comfort food, plain and simple. Made changes: Omitted potato, added frozen thawed green beans and peas. Added 2 Tbs tomato paste and 1 Tbs Worcestershire sauce. Thickened sauce at the end with a cornstarch slurry. I guess this makes the recipe different but it's a good base as it initially reads. I'm just a tinkerer. Served with a biscuit.

This is my go-to beef stew recipe. We love it! I add frozen pearl onions and cut green beans (or you could use peas, if you like them) in the last few minutes of cooking time. Always a hit, never fails. love it.

This is the best beef stew recipe! I have made it several times, and it has become my go to, no fail recipe for stew. I always have enough to freeze half it for my husband and I to eat later.

Full of flavor worth the extra time in the kitchen.

This was good. Not exceptional, but a good, basic beef stew, as titled.

This is an AMAZING recipe! Although I could not find cremini mushrooms at our supermarket, it tasted just as good when I used sliced baby bellas.

really excellent stew. very thick and saucy with rich flavor. made this just as written, only halved because we were using up some leftover stew meat. it's really very easy to prepare, just needs a little babysitting while it simmers. be sure to stir occasionally during the last phase so that the potatoes & carrots cook evenly. i look forward to making this again.

Very Good, followed the easier prep method one of the other reviewers posted--browning meat first then doing onions and mushrooms. Makes a lot less fuss than how it's written. Smells wonderful. I made one night and ate the next. As always, better the second and third days!

Stew was good but there must be some time shortcuts. as someone mentioned above.

We loved this recipe, but when I followed the directions the bottom of my pan burnt. Luckily it didn't affect the flavor of the stew, but the cleanup was a pain.

Yummy, that's all I can say! I didn't have thyme, so I used some Herb de Provence and it tasted great.

Great and easy recipe and was delicious! Used bella mushrooms, baby carrots and added peas. There was a hint of the red wine but wasn't over-powering. Had plenty of leftovers and the flavor just got better and better. Will definitely make this again and use a little more thyme and garlic.

This is a great basic recipe. Really easy to prepare. Will definitely make again. The meat comes out very tender. The mushrooms give the stew a wonderful flavor.

Wonderful. I made beef stew for the first time using this recipe and loved it. I'll definitely make it again. I did use little Yukon gold potatoes and mini-carrots because they were what I had on hand. It was delicious.

I've made this recipe many times since it was first published in 2006. I never stray from the given ingredients, but have made a few changes in the technique, which seems much more labor intensive than it should be. First I flour the stew meat and brown in batches before setting aside. Whatever flour is left I whisk into the beef broth which I have poured into a measuring bowl. I brown the onions for 5 minutes, then add the mushrooms and thyme and cook an additional 5 minutes before adding the garlic, stiring for 1 minute. I now add the red wine to the onion mixture, scraping up any brown bits before adding the broth/flour mixture. From this point I follow the recipe as written. The end result is just as delicious, and the time saved is better spent on other activities. like testing the wine!

Beef Mushroom Stew

^Old photo. I like to torture myself by leaving them up.

Simmer for half an hour more, then remove the bay leaves (I forget to do that ALL THE TIME!) and serve.

You might wonder why I used 1 and 1/4 cup of red wine in this beef stew recipe, instead of just 1 cup. It’s because that’s exactly what was left in the bottle of wine, and I didn’t think my husband would be too happy if I only left 1/4 cup of wine in the bottle! Or if I drank it instead, then I would just want more, and then I’d probably decide to forget about the Beef Mushroom Stew, and dinner wouldn’t happen, and it would just be a big mess. So, yes, 1 and 1/4 cup red wine.

Here are some mashed potatoes recipes to serve with the Beef Mushroom Stew:

Original photo from October 2014. Post updated January 2019.


Coat beef with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven on medium-high heat. Add beef in batches cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to Dutch oven.

Stir in carrots, mushrooms, potatoes, onion and seasonings. Mix stock and remaining 2 tablespoons flour until blended. Add to Dutch oven along with tomatoes.

Bring to boil. Reduce heat to medium-low simmer 1 1/2 hours or until beef is tender. Remove bay leaves before serving.

  • 1 ½ pounds yellow potatoes, scrubbed and cut into 2-inch pieces
  • ½ cup low-fat milk
  • 2 tablespoons butter
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef
  • 8 ounces cremini mushrooms, quartered
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 16 ounces stout (see Tip)
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire Sauce
  • 1 cup frozen peas and carrots
  • Chopped fresh parsley for garnish

Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil. Adjust heat to maintain a lively simmer and cook until tender, about 30 minutes. Drain and return to the pan. Add milk, butter, ½ teaspoon salt and ¼ teaspoon pepper. Mash to desired consistency. Cover to keep warm.

Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, breaking into large chunks and flipping occasionally, until browned on all sides, about 6 minutes. Sprinkle with the remaining ¼ teaspoon pepper. Transfer to a clean plate.

Add mushrooms, onion and garlic to the pan and cook, stirring occasionally, until just starting to brown, 5 to 8 minutes. Sprinkle with flour and the remaining ¼ teaspoon salt and cook, stirring frequently, for 1 minute. Return the beef to the pan and stir in beer, broth and Worcestershire, scraping up any browned bits. Bring to a gentle simmer. Cover and cook until the beef and vegetables are very tender, about 20 minutes. Add peas and carrots, increase heat to medium and cook, stirring occasionally, until the stew is slightly thickened, about 5 minutes. Serve with the mashed potatoes, sprinkled with parsley, if desired.

Use your favorite stout to make this (and to sip alongside it too!), but avoid coffee stouts, which can make the stew bitter. Guinness is nice, or try a craft offering, like Deschutes Brewery Obsidian Stout.

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Very savory, this is my go to stew recipe with these tweaks/additions: Omit squash. Pan roast mushrooms, 2 diced parsnips and carrots in the oven, add towards the end with the potatoes. Then saute 1c pearl onions and 6-8 cloves diced garlic with brown sugar for 5 min, set aside. Saute meat as described in soup kettle, then saute just one diced onion for 15 min, add 1/2c of chopped sundried tomato. I used 1 sprig of thyme and 1 sprig of rosemary instead of mariom. Add 2T soy sauce and parm rind when stewing, along with previously sautéed pearl onions and garlic. If too thin at the end, thicken with a roux of 2T flour and 2T butter mixed together, then mixed in. This is good served on noodles.

I love this recipe as written but I have also experimented with it over the years. My favorite variation so far is using half beef and half venison. Instead of squash I use parsnips to cut through some of the bite from the venison. I roast the carrots and potatoes as well as sautéing the mushrooms with a little garlic and some of the wine. It has always been such a big hit in our house and has become a tradition for my daughter and her relay for life team each year on their overnight walk a thon. I guess there is nothing like beef stew and crusty bread at 1 am to get you through the night!

I have tried many, many stew recipes and this was excellent. Without having read the reviews, chose to roast the baby carrots and potatoes (separately) before adding them to the stew. Wow, what a difference that made! The flavor from the caramelization process added such depth of flavor to the dish. I also sautéed the mushrooms before adding them in. I skipped the pattypan squash altogether and didn't miss it. A definite keeper!

Excellent! I don't cook with alcohol and substituted the wine with grape juice, which didn't work, but 2 tablespoons of balsamic did the trick.

Love this recipe. Have made it several times. The pattypan squash can be hard to find, but if you can find them, worth putting in the stew!

Made it again. Use water instead of canned broth if I don't have my own. Regular sized organic carrots & new potatoes sliced for being done at the same time-not over-cooked. Added thickly sliced ordinary mushrooms the next day when reheated. Peas added at the very end. This is so good & has served 3 of us for 3 days. I love a good spoonful of horseradish on the edge of the bowl.

Delicious. It can feed a small family for several days. I didn't adjust the recipe at all and found it amazing.

Rich and tasty. I added rutabaga instead of squash. I also added the vegetables, except the mushrooms, and cooked for the same amount of time as the beef. I oven roasted the mushrooms which added a bit more flavor. When I make again, I will add less beef and more vegetables.

Great stew. A few mods for low carb: omitted sugar, used radished instead of potatoes, and did not use flour to brown beef. Couldnt find the squash so just used acorn. Would use way less fresh marjoram next time- agree it is too intense in amounts called for in recipe!

Awesome beef stew! I did not use the squash, but didn't really find that additional vegetables were necessary. Added sundried tomatoes though more for flavor. I do think the time listed is a bit short - it was still a bit thin. I let it sit for another hour or two and it thickened up considerably. Leftovers may have been better than the original. Fantastic overall.

I purchased a pound of fresh shitake mushrooms from chinatown and was looking for a use. I have to be honest, stew with squash did not sound good to me so I just left them out. Potatoes, carrots (grown up - no babies) and Beef. I forgot to add the marjoram but it hardly seemed necessary. It was a Gorgeous Flavor! I will make this many more times. It's not a quick dinner so start early.

I made this yesterday -- a cold, rainy spring day -- using the previous reviewer's technique of roasting the carrots, parsnips, and fingerling potatoes for about 20 minutes before adding them to the beef/wine/broth mixture. I used a big pile of creminis and shitakes and one beautiful trumpet mushroom, all cut into thick bite-sized chunks. I had only two pounds of beef, but I upped the veggies some. About a teaspoon of dried thyme and a 3-inch sprig of fresh rosemary went in with the vegetables (removed the rosemary at the end). Simmered that mixture about 15 minutes before adding the mushrooms for another 20 minutes or so of cooking. (With the preroasting, the veggies and mushrooms could easily have gone in at the same time. But it's stew, so some extra time on the stove won't hurt it.) Was going to add sun-dried tomatoes and just forgot. Frankly, the dish is costly enough as is, with the wine, good stock, beef, and exotic mushrooms, and I can't imagine the tomatoes would have added much. End result was marvelous -- rich, deep flavors with a buttery texture and melty beef. If I knew enough meat eaters, this would be a fine dish for company. Can't wait to have more for lunch today.

Love this recipe. Great flavour. For a change I roasted the carrots, potato and parsnips on the side and added to the stew at the very end. Great depth of flavour. I also used cremini and regular white mushrooms because i had no Shitake and it was also excellent.

I found the marjoram taste overpowering for this stew. I don't know that I would try this one again, after putting in the amount of effort for this recipe, I found myself disappointed.

This is a fabulous stew, even better the next day, as most stews are. Uses the whole bottle of wine minus one glass.

Not so impressed- with all these lovely veggies I expected a more interesting flavor. It tastes like (spoiler alert!)- beef stew. No better no worse than any others I've done but surely more expensive with all the wine and nice vegetables. My guests liked it fine, though.

A great "base" stew that you can enhance with your own favourite veggies rather than what is called for in the recipe. This is the first time I've made a stew with wine. and really enjoyed it! I didn't have shitake mushrooms, so I added fresh crimini and some dried chanterelles. Yum! My husband, a very picky eater, loved the stew and so did my guests (they all took the recipe home!). A definite keeper!

while I'm usually not a great beef stew fan , this recipe with several modificatiopns was phenomenal. As suggested by several others I added sundried tomatoes, exchanged thyme and rosemary for marjoram omitted the squash added parsnips and celery and cooked the vegetables approx 45 min for more tenderness. Did not need salt or pepper at the end the flavor was very complex. A standout on it's own. I had with a freshly baked Fougasse bread Great meal!

This was delicious! Made a few changes - added about a half cup of chopped sundried tomatoes with the broth and beef (per Barefoot Contessa's recipe, the dried kind, not the kind in oil), skipped the squash, used olive oil instead of butter, used a rosemary sprig and a couple of thyme sprigs instead of marjoram, and added the mushrooms much earlier in the cooking process - after the onions - and let them cook down a bit before adding the garlic. otherwise, made it pretty much as written. Didn't have to add any salt and pepper beyond what I used in the flour for the beef. Very rich, and very good! Going to serve over egg noodles or with some crusty bread.

Great stew to have on the stove for a few hours during a quiet snowy afternoon at home. We had everything except the pattypan squash which was not in stock at our local grocery store today, but otherwise we enjoyed the meal very much. Initially I began searching for a recipe using the Epicurious iPhone Application which was really helpful when I was trying to figure out what to cook today - it was nice having the recipe both on my phone and the web for when I needed the full-size recipe. Thanks for the iPhone app!

made this recipe on a cold day in Florida! It smelled delicious as it simmered and came out so yummy. I followed recipe somewhat, but did as others suggested and used a can of golden cream of mushroom soup. I did not add carrots as my husband does not like them, used fresh green beans, butternut squash, baby potatoes and portobellos. It made so much I was able to freeze a portion and we ate if for two nights, once with garlic bread and the next night biscuits. Used a whole bottle of Gnarly Head Old Vine Zin in the recipe, wish I had bought two bottles so we could have a glass along with the stew :)

This stew is VERY tasty. I have made it half a dozen times and am always very happy with the result. My one substitution is canned potatoes instead of fresh ones. I always do this with stews because I find that they are much less starchy. Make sure that you have some gorgeous crusty bread to eat with it! Perfect for a cold fall/winter night.

This stew is is very good! We opted to use some other vegetables in place of the squash. We also like our potatoes and carrots to be a little bit more tender, so we cooked it for longer and added a little bit more broth to keep it juicy. Make sure you season with plenty of salt and pepper. Other than that we will probably make it again!

Traditional favorite. I use half Shitake and have chestnut mushroom and also went for pearl onions. Served with homemade garlic bread.


Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.

Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low cover and simmer 1 hour or until meat is tender.

Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low cook and stir 4 minutes or until slightly thick and rice is tender. Discard bay leaf.