Hearty Beef Stew with Mushrooms

Warm up your home with the savory aroma of Hearty Beef Stew with Mushrooms, a classic recipe brimming with tender chunks of beef, earthy mushrooms, and hearty vegetables in a rich, wine-infused broth. This one-pot wonder combines the bold flavors of garlic, thyme, and tomato paste to create a deeply comforting dish that's perfect for chilly evenings or cozy family dinners. Slow-simmered to perfection, the stew's melt-in-your-mouth beef and creamy potatoes are enhanced by a splash of red wine and finished with a sprinkle of fresh parsley for a touch of brightness. Serve it steaming hot with crusty bread for the ultimate comfort food experience that brings everyone to the table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds boneless beef chuck
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 3 medium carrots
• 2 celery ribs
• 8 ounces button mushrooms
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 medium potatoes
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the beef chuck into 1-inch cubes. Season with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Step 3

Add the beef to the pot in batches to avoid overcrowding. Brown the beef on all sides, about 5-7 minutes per batch. Remove and set aside.

Step 4

Chop the yellow onion and mince the garlic cloves. Slice the carrots and celery ribs into 1/2-inch pieces.

Step 5

Reduce the heat to medium. Add the onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes or until the vegetables are slightly softened.

Step 6

Quarter the button mushrooms. Add them to the pot and sauté for another 4-5 minutes.

Step 7

Stir in the tomato paste and cook for 1 minute, allowing it to coat the vegetables.

Step 8

Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes.

Step 9

Return the browned beef to the pot. Add the beef broth, dried thyme, and bay leaf. Stir to combine.

Step 10

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours, stirring occasionally.

Step 11

Peel and cube the potatoes. Add them to the pot, cover, and continue to simmer for another 30-40 minutes until the beef and potatoes are tender.

Step 12

Check the seasoning and adjust with more salt and pepper if needed.

Step 13

Remove the bay leaf before serving.

Step 14

Chop the fresh parsley and sprinkle it over the stew. Serve hot with crusty bread or a side of your choice.

Nutrition Facts

Serving size	(3445.1g)

Amount per serving	% Daily Value*
Calories	3599.9

Total Fat 214.1g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 635.0mg	0%
Sodium 6931.0mg	0%
Total Carbohydrate 188.0g	0%
Dietary Fiber 27.6g	0%
Total Sugars 34.4g
Protein 203.1g	0%

Vitamin D 0IU	0%
Calcium 448.5mg	0%
Iron 37.3mg	0%
Potassium 8726.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 23.3%

Carbs: 21.5%