With tender chunks of beef and mushrooms simmered in a savory, aromatic broth, this Beef and Mushroom Stew is a hearty and comforting dish. It’s classic comfort food that’s perfect for cold evenings!
This beef and mushroom stew is a tasty twist on classic beef stew, swapping the potatoes for mushrooms. It’s one of my favorite variations on traditional beef stew. The broth is seriously SO good, with a bit of tomato paste and Worcestershire sauce for added umami. My family will definitely be enjoying this all winter long!
This Hearty Stew Is Perfect For Winter
I’ve been making this beef and mushroom stew on repeat for the last two months as we head into the coldest and darkest time of the year. Here are a few reasons why I love it so much.
- Hearty and filling. There’s an entire pound of mushrooms in this stew, in addition to the chunks of beef. Add some veggies and a savory broth and it’s a true “meat on the bones” kind of stew. I love to serve it over mashed potatoes to make it even cozier.
- Incredible flavors. The deep flavors are enhanced by slow cooking, allowing the ingredients to meld beautifully, creating a dish that’s as flavorful as it is nourishing.
- Great leftovers. The flavors in this stew just get better as time goes on. I love making a big pot of this on Sunday night and enjoying the leftovers throughout the week.
Recipe Ingredients
This stew is made with beef and mushrooms (obviously) along with a handful of other ingredients to create the rich, savory broth. Scroll down to the recipe card below for the exact measurements.
- Bacon – Adds fat and flavor to the soup.
- Stew meat – See notes below.
- All-purpose flour
- Salt & pepper
- Onion & garlic – Aromatics for added flavor.
- Carrots
- Thyme – Fresh thyme and dried thyme both work.
- Tomato paste – Adds rich umami flavor to the broth.
- Beef broth – The rich base of the soup.
- Worcestershire sauce – Adds rich, savory undertones to the stew.
- Bay leaf
- Mushrooms – I like to combine different types of mushrooms, such as cremini, shiitake, or portobello, for a more complex, earthy flavor.
- Parsley – For serving.
What Cut Of Beef Is Best?
The most important thing is to choose a cut that becomes tender when slow cooking, instead of tough. Most grocery stores offer pre-packaged and cut “stew meat” which is perfect for this recipe. Chuck roast and brisket are also good options.
How To Make Beef and Mushroom Stew
The hands-on time of the stew is just a few minutes, the rest of the time is hands-off simmer time. The perfect dinner to prepare and then relax while it cooks! You can find the printable version of the instructions in the recipe card below.
- Cook the bacon. Cut the bacon into small pieces then cook until crisp in a large pot. Remove from the pot and set aside, leaving the fat in the pot.
- Sear the beef. Toss the stew meat with flour, salt, and pepper. Sear on medium-high until all sides are browned. Set aside with the bacon.
- Saute the aromatics. Saute the onion and carrots for 3-4 minutes until softened. Stir in the garlic and cook for another minute.
- Add the herbs. Stir the tomato paste into the veggies. Cook for 1-2 minutes. Add the thyme and bay leaf. Return the beef and bacon to the pot.
- Deglaze the pot. Pour the broth and Worcestershire sauce into the pot. Scrape the bottom to release any browned bits.
- Simmer. Bring the stew to a gentle boil then reduce the heat to low. Cover and simmer for 1.5-2 hours, stirring occasionally.
- Add the mushrooms. Stir in the sliced mushrooms during the last 30 minutes of cooking.
- Serve. Discard the bay leaf and thyme sprigs. Serve over mashed potatoes with chopped parsley. Enjoy!
Tips for the Best Stew
Here are a few things I’ve found helpful to keep in mind when making this recipe.
- Don’t skip the sear. Brown the beef in batches to develop a rich, caramelized crust. This step enhances the depth of flavor in the stew.
- Sauté the veggies. Cooking the onions, garlic, and carrots before adding liquid to the pot adds so much flavor to the stew. You can also deglaze the pan with red wine or broth to capture all the browned bits.
- Season only as needed. Add salt, pepper, and herbs in stages. Start with a little and adjust as the stew cooks to avoid over-seasoning.
- Use the right liquid. Beef broth or stock is ideal, but you can add a splash of red wine, Worcestershire sauce, or soy sauce for an extra punch of flavor.
- Cook low and slow. Stewing over low heat allows the flavors to meld and the beef to become tender. A slow cooker or oven at 325°F (160°C) works well too.
- Mushrooms can overcook if added too early. Add them midway or towards the end to retain their texture and flavor.
- Rest before serving. After cooking, let the stew sit for 10–15 minutes. This allows the flavors to settle and makes it even more delicious.
Serving Suggestions
I like to serve my beef and mushroom stew with fresh herbs like parsley or thyme for a bright, fresh finish. Then I pair it with a slice of warm bread or buttery mashed potatoes. With the veggies and meat right in the stew, that’s all you need to turn this into a complete, filling meal!
How To Store & Reheat Leftovers
- Fridge. Store leftover mushroom and beef stew in an airtight container in the fridge. It will stay good for up to 4-5 days.
- Reheat. Reheat the stew on the stovetop until heated through. Individual servings can be reheated in the microwave.
More Stew Recipes To Try
Beef and Mushroom Stew
Ingredients
- 3 slices bacon chopped
- 1 pound beef stew meat
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced onion
- 1/2 cup diced carrots
- 1 Tablespoon minced garlic
- 5-6 sprigs fresh thyme or 2 teaspoons dried thyme
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2 Tablespoons worcestershire sauce
- 1 bay leaf
- 1 pound mushrooms sliced
- 1 Tablespoon chopped parsley for serving
- Serve with mashed potatoes
Instructions
- Chop the bacon into small pieces.
- In a small bowl, toss the beef stew meat with flour, salt, and black pepper until evenly coated.
Cook the Bacon
- Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp.
- Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sear the Beef
- Increase the heat to medium-high. Add the flour-coated beef in batches, searing on all sides until browned.
- Remove the beef from the pot and set aside with the bacon.
Prepare the Stew
- Add the diced onion and carrots to the pot. Sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add the thyme, bay leaf, and return the seared beef and bacon to the pot.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
Simmer the Stew
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for 1.5–2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
- In the last 30 minutes of cooking, stir in the sliced mushrooms. Let them simmer with the stew until tender and flavorful.
Serve and Garnish
- Discard the bay leaf and thyme sprigs (if using fresh thyme).
- Serve the stew over a bed of mashed potatoes and garnish with freshly chopped parsley.
- Enjoy this rich and hearty beef and mushroom stew!
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4 comments on “Beef and Mushroom Stew”
Amazingly good! Paired with a nice cabernet it made for a wonderful winter meal. The mashed potatoes are a must!
Thank you Laurie!
Is there a recommendation for how to convert this to a slow cooker recipe?
Hi Ellise. I would still sear the beef, cook the bacon and sauté the carrots and onions for best results but I think this would do well in a slow cooker on low for about 4 hours.