Beef & Mushroom Stew (Slow-Simmered & Cozy)

This beef and mushroom stew is slow-simmered, deeply savory, and full of cozy comfort, made with tender chunks of beef, earthy mushrooms, and a rich broth that thickens naturally as it cooks. Browning the beef first builds deep flavor, while the mushrooms add richness and body, creating a hearty stew that feels nourishing and satisfying without being complicated.

It’s perfect served with Creamy Mashed Potatoes, Homemade Italian Bread, or Garlic Herb Pull-Apart Bread, and pairs beautifully with cozy sides like Garlic Mushrooms or Honey-Glazed Carrots. If you enjoy comfort classics such as Slow Cooker Beef Brisket, Classic Homestyle Pot Roast, or mushroom-forward recipes like Homemade Cream of Mushroom Soup, this stew belongs right in your cozy rotation.

Why You’ll Love This

• Slow-simmered for tender, flavorful beef

• Rich, savory broth with real mushrooms

• Cozy, filling, and perfect for colder days

• Great for make-ahead meals

• Classic comfort food made from scratch

Recipe Card

Servings: 6 Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours

Nutrition Information (Per Serving)

Nutrition values may vary based on ingredient brands and substitutions.

• Calories: ~420

• Fat: 22g

• Carbohydrates: 18g

• Fiber: 3g

• Protein: 34g

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes

• 16 oz mushrooms (cremini or button), halved

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 3 cups beef broth

• 1 cup water

• 2 tablespoons tomato paste

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1 bay leaf

• Optional: splash of Worcestershire sauce

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper.

2. Brown beef in batches, searing all sides. Remove and set aside.

3. Add butter and mushrooms to the pot and cook 6–8 minutes until browned and the moisture has cooked off.

4. Add the onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.

5. Sprinkle flour over vegetables and stir for 1–2 minutes to cook out the raw flour taste.

6. Stir in the tomato paste, then slowly add broth and water, scraping up browned bits.

7. Return beef to the pot. Add carrots, celery, thyme, bay leaf, and optional Worcestershire.

8. Bring to a gentle simmer, cover, and cook on low for 1½–2 hours, until beef is fork-tender.

9. Remove bay leaf, adjust seasoning, and serve warm.

Tips & Variations

• Use baby bella mushrooms for a deeper flavor

• Add potatoes for a more traditional stew

• Thicken further by simmering uncovered for the last 15 minutes

• Finish with fresh parsley for brightness

Make-Ahead & Storage

This stew tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat.

FAQ

Can I make this in a slow cooker? Yes — brown the beef and mushrooms first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.

What cut of beef works best? Chuck roast is ideal because it becomes tender and flavorful during slow cooking.

Final Thoughts

Beef and mushroom stew is the definition of cozy comfort food — rich, hearty, and slow-simmered until everything melts together into a deeply satisfying meal. Perfect for quiet weekends, chilly evenings, or anytime you want a warm, nourishing dinner that feels homemade and comforting.