Beef Stew with Mushrooms Recipe
This recipe for beef stew with mushrooms is amazing, and definitely the best one I’ve tried. The broth is silky and smooth, the vegetables perfectly cooked, and the beef is so tender it just melts in your mouth.
I’m not gonna lie, it does take a few hours and there are several steps involved but it’s not difficult to make. And the results are so worth it!
First up, here’s what you’ll need:
One kilo of casserole steak, celery, carrots, onion, potatoes, thyme, parsley, mushrooms, butter, flour, salt and pepper, olive oil, tomato paste, beef stock and red wine. Pro tip: buy a litre bottle of wine and drink the leftovers while you cook!
Cut the steak into 2cm cubes and rub with salt and pepper, then heat the oil in a large, heavy-based pan and cook the steak in batches until browned. Remove to a plate with a slotted spoon and add one-quarter of the vegetables — the recipe calls for one stick of celery, one carrot and the onion to be roughly chopped and cooked with the beef for two hours before the rest of the veggies are added in the last half an hour. Fry the vegetables until softened, then add the tomato paste, wine, thyme and stock.
Return the beef to the pot and simmer for two hours until the beef is tender and falling apart. Then add the rest of the celery, carrots and the potatoes to the pot and simmer for 20 minutes.
Meanwhile, fry the mushrooms in a frying pan until browned and reserve to a plate. Add the butter to the frying pan and allow to melt. Stir through the flour and cook for a few minutes until it starts to bubble. Slowly add about two cups of the stew liquid with a ladle, and stir to make a thick gravy.
Add the gravy to the stew pot with the mushrooms, stir well to combine, and season with salt and pepper. Remove the thyme sprigs and divide among bowls. Serve sprinkled with chopped fresh parsley and crusty bread.
- 6 tbsp olive oil, plus more as needed
- 1kg chuck steak, cut into 2cm pieces
- salt and freshly ground pepper
- 4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
- 4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
- 1 onion, roughly chopped
- 1 tablespoon tomato paste
- 1 cup hearty red wine, such as shiraz
- 2L (8 cups) beef stock
- 2 sprigs thyme
- 3 medium sized potatoes, peeled and cut into 2cm pieces
- 500g mushrooms, halved
- 4 tablespoons unsalted butter
- 1/2 cup plain flour
- Chopped fresh parsley, for topping
- Crusty bread to serve
- Heat 2 tablespoons oil in a large, heavy based pan over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons of oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook for about 2 minutes then stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot and add the stock and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Add the remaining carrots, celery and the potatoes to the pot and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble for 2 minutes. Whisk in 2 cups of the cooking liquid to make a thick gravy. Stir this sauce into the pot with the vegetables and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, about 5 minutes.
- Add the mushrooms and simmer until heated through. Remove the thyme sprigs and season with salt and pepper. Sprinkle with parsley and serve with crusty bread.