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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