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Slow Simmered Beef and Mushroom Stew

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 8
Course: Main Course
Cuisine: American

Ingredients

  • 1 tbsp olive oil + 2 tsp divided
  • 1 lb chuck roast cut into bite sized pieces, fat removed
  • 3 tbsp flour
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 yellow onion diced
  • 4 cloves of garlic minced
  • 1 cup of red wine I used Shiraz
  • 3-4 sprigs of fresh thyme
  • 2 fresh bay leaves
  • 6 cups of homemade beef and mushrooms stock
  • 8 oz cremini mushrooms quartered
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cups baby potatoes halved
  • ½ cup COLD beef stock
  • 2-3 tbsp cornstarch

Instructions

    Cup of Yum
  1. Prepare the Homemade Beef and Mushroom Stock in a large stockpot. Click the link for the recipe instructions.
  2. Preheat oven to 250 degrees.
  3. Heat the tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Toss the meat into a bag with flour, paprika, garlic powder, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
  4. Add half of the stew meat and onion to the pot then cook for about 2-3 minutes. Remove the beef and set it on a plate. Add the remaining beef and onion to the pot then cook for about 2-3 minutes, until browned. Add the first batch of the beef and onions along with their juices back to the stockpot.
  5. Add the minced garlic and cook for 30 seconds. Deglaze the pan with the red wine, scraping the bits off the bottom of the pot, for 2 minutes.
  6. Add the diced tomatoes, fresh thyme sprigs, and bay leaves along with the stock. Cover and place into the oven to slow cook for at least 4 hours.
  7. After four hours, remove pot from oven place on stovetop over medium-low heat.
  8. Add the remaining olive oil to a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the carrots and celery to the pan and cook for another 2 minutes, stirring often.
  9. Add the vegetables to the stew along with the potatoes.  Cover and cook on low for 60-90 minutes, making sure to spoon off any fat that settles on the surface every 30 minutes.
  10. Combine the remaining 1/2 cup of cold beef stock with the cornstarch to make a slurry, mix until well combined with no lumps.
  11. Pour the slurry into the stew while it’s boiling, stir then reduce heat to low. Taste season with sea salt and freshly cracked pepper, to taste. Serve and enjoy!