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Mushroom Garlic Beef Stew on a plate

Mushroom Garlic Beef Stew

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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 with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high; brown beef in batches. Remove; set aside.
  2. Add 1 tablespoon oil to same pot; sauté all mushrooms about 8-10 minutes until golden brown and liquid evaporates. Set aside with beef.
  3. Add remaining tablespoon oil and butter; sauté onion about 5 minutes until softened. Add garlic; cook 1 minute until fragrant.
  4. Stir in tomato paste and flour; cook 1 minute. Add wine, scraping browned bits, then broth.
  5. Return beef with thyme and bay leaves; boil, reduce heat to low, cover, and simmer 1 hour.
  6. Add carrots and potatoes; cover and simmer 30 minutes until nearly tender.
  7. Stir in mushrooms; cook uncovered 15-20 minutes until everything is tender and stew thickened. Remove thyme and bay leaves; adjust seasoning and garnish with parsley.