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Beef Stew with Mushrooms

Beef stew with mushrooms cooks in a 6-quart Dutch oven until the beef is fork-tender and the vegetables are soft. Cremini mushrooms, red wine, and Yukon Gold potatoes make this a hearty one-pot dinner.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 0.33 cup all-purpose flour
  • 0.25 cup vegetable oil divided
  • 1.5 lb cremini mushrooms quartered
  • 1 yellow onion large, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cup low-sodium beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 3 carrots large, cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry, season it with the salt and pepper, and toss it with the flour to coat.
  2. Heat 3 tablespoons of the oil in a 6-quart Dutch oven over medium-high heat; brown the beef in batches, turning as needed, about 3 to 4 minutes per batch, then transfer it to a plate.
  3. Add the remaining 1 tablespoon oil to the pot and cook the mushrooms, stirring occasionally, until browned, 6 to 8 minutes; transfer them to the plate with the beef.
  4. Add the onion and celery to the pot and cook, stirring, until softened, about 5 minutes.
  5. Add the garlic and tomato paste and cook for 1 minute.
  6. Pour in the wine and scrape up the browned bits from the bottom of the pot.
  7. Simmer for 2 to 3 minutes.
  8. Stir in the broth, thyme, bay leaf, and browned beef.
  9. Bring the stew to a gentle simmer, cover, and cook over low heat until the beef is fork-tender, about 1 1/2 to 2 hours.
  10. Stir in the potatoes, carrots, and browned mushrooms; cover and simmer until the vegetables are tender, 30 to 40 minutes.
  11. Remove the bay leaf and serve the stew hot.

Notes

For the most tender beef, brown it in batches without crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days or freeze them; use a gluten-free flour blend for a gluten-free variation.