Slow-Simmered Beef and Mushroom Stew

It’s been cold and rainy, so I was in the mood for something comforting for dinner. After going through the fridge and pantry, I prepared this slow-simmered beef and mushroom stew recipe using my homemade beef and mushroom stock. The stew was thick, hearty, and flavorful, and it paired nicely with a loaded Caesar salad and crusty bread. We all thought this stew was delicious, and the leftovers tasted even better the following day.

Slow-Simmered Beef and Mushroom Stew

Ingredients:

• 2 tbsp olive oil
• 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 mushroom 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

How to Make a Slow-Simmered Beef and Mushroom Stew

Prepare the homemade beef and mushroom stock. Click the link for the recipe instructions.

Preheat oven to 250 degrees.

Heat the tablespoon of olive oil in a large 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.

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 meat and onion to the pot, then cook for about 2-3 minutes, until browned. Add the first batch of beef and onions, along with their juices, back to the Dutch oven.

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.

Add the diced tomatoes, fresh thyme sprigs, and bay leaves along with the stock.

Cover and place in the oven to slow cook for at least 4 hours.

After four hours, remove the Dutch oven from the oven and place it on the stovetop over medium-low heat.

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 2 minutes, stirring often.

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.

Combine the remaining ½ cup of cold beef stock with the cornstarch to make a slurry, mixing until well combined with no lumps.

Pour the slurry into the stew while it’s boiling, stir, then reduce the heat to low. Taste, and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy!

I received a beautiful All-Clad NS1 Nonstick Induction Stock Pot in the mail recently from All-Clad Metalcrafters to try out. What a much-appreciated and wonderful gift that arrived just in time to make a big pot of beef stew! I let the stock simmer for 15 hours, and my stockpot was a dream to cook with! I love that the bottom of the stockpot is large enough that you can sauté veggies in there. The sides are high, which provides slow evaporation, so I didn’t have to add more liquid to my stock while it simmered through the night. The high sides also come in handy when I add veggies to the beef stew later in the cooking process, as it didn’t splatter hot stew liquid everywhere. The lid is very tightly fitting, which also helps to retain moisture. It’s dishwasher safe, but you don’t need to use it–It’s so easy to clean! I love how solid and sturdy the pot itself is, which isn’t surprising because of All-Clad Metalcrafter’s high-quality standards. It’s not only great for making homemade stocks and broths but also soups and stews. Overall, this is an awesome stock pot that I will use again and again. Thank you, All-Clad Metalcrafters, for the incredible stockpot!