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Mushroom Garlic Beef Stew

Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck cut into 1.5-inch cubes
  • 1 pound cremini mushrooms quartered
  • 8 ounces button mushrooms halved
  • 4 tablespoons olive oil divided
  • 1 large onion diced
  • 8 cloves garlic minced
  • 4 cups beef broth
  • 1 cup red wine
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 pound baby potatoes halved
  • 3 large carrots peeled and cut into 2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • Fresh parsley for garnish

Method
 

  1. Season beef cubes with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
  2. In the same pot, add 1 tablespoon oil and sauté all mushrooms until golden brown and their liquid has evaporated, about 8-10 minutes. Remove and set aside with beef.
  3. Add remaining tablespoon of oil and butter to the pot. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste and flour, cooking for 1 minute. Pour in red wine, scraping up browned bits, then add beef broth.
  5. Return beef to pot along with thyme sprigs and bay leaves. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
  6. Add carrots and potatoes, cover, and simmer for 30 minutes until vegetables are nearly tender.
  7. Stir in the reserved mushrooms and cook uncovered for 15-20 minutes until everything is tender and stew has thickened. Remove thyme sprigs and bay leaves, adjust seasoning, and garnish with fresh parsley.