Hearty Beef and Mushroom Stew (Rich, Cozy, and Comforting)

There’s something deeply comforting about a pot of beef and mushroom stew slowly simmering on the stove. I love making this recipe on cooler days when I want dinner to feel warm, filling, and a little nostalgic.

The beef becomes incredibly tender, the mushrooms soak up all that savory flavor, and the broth turns rich without being heavy. It’s the kind of meal that doesn’t rush you—just simple ingredients coming together with time and patience. I often make this when I know I’ll want leftovers the next day, because it somehow tastes even better after it rests.

Whether I serve it with crusty bread or over mashed potatoes, this beef and mushroom stew always feels like a reliable, cozy classic I can come back to again and again.

Why You’ll Love This Recipe

Beef and Mushroom Stew

This beef and mushroom stew is rich, hearty, and full of deep savory flavor. Tender beef, earthy mushrooms, and a slow-simmered broth make it the ultimate comfort meal for any season.

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Ingredients Method Notes

Ingredients

  

• 2 lbs beef chuck cut into cubes
• 2 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 12 oz mushrooms sliced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Method

 

1. Heat olive oil in a large pot over medium-high heat.
2. Brown the beef in batches, then remove and set aside.
3. Add onion to the pot and cook until softened.
4. Stir in garlic and mushrooms; cook until mushrooms release moisture.
5. Add tomato paste and stir until fragrant.
6. Return beef to the pot and pour in beef broth.
7. Add Worcestershire sauce, salt, pepper, thyme, and bay leaf.
8. Bring to a gentle simmer, cover, and cook for 1½–2 hours until beef is tender.
9. Remove bay leaf, adjust seasoning, and serve warm.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze for longer storage once fully cooled
• Serve with bread, rice, or mashed potatoes for a complete meal

Pro Tips

• Use chuck or stew meat for the most tender results
• Brown the beef well for deeper flavor
• Don’t overcrowd the pan when searing
• Use cremini or button mushrooms for best texture
• Simmer gently, not rapidly
• Taste and adjust seasoning at the end
• Add a splash of broth if it thickens too much
• Let the stew rest before serving for better flavor

FAQs

Can I make this stew ahead of time?
Yes, it actually tastes better the next day once the flavors settle.

What cut of beef works best?
Chuck roast or pre-cut stew meat is ideal for slow cooking.

Can I freeze beef and mushroom stew?
Yes, let it cool completely and freeze for up to 3 months.

Can I add vegetables to this stew?
Absolutely—carrots, potatoes, or peas work well.

How do I thicken the stew?
Simmer uncovered or add a small cornstarch slurry if needed.