Mushroom and beef stew is loaded with tender cubes of beef, pillowy gnocchi, and baby bella mushrooms swimming is a luxuriously thick and silky both.
My ideal comfort food is a big bowl brimming with meat and vegetables swimming in a silky gravy-like broth. For me personally, the broth basically transforms the dish into an intoxicatingly delicious condiment as I use it to sop up endless amounts of fresh-baked bread rolls or baguettes. The meat and mushrooms are supposed to be the star of the show, but there is just something about dipping artisan breads in stew that I cannot get enough of.
Mushroom and Beef Stew
Mushroom and beef stew is comfort food at its finest. Hearty, richly flavored, and incredibly satisfying. It is everything you want on a cold winter’s day. Not your mom’s classic beef stew recipe, this stew is brimming with bite-size cubes of chuck beef, sliced mushrooms, and gnocchi in a thick and silky gravy-like sauce flavored with wine and fresh herbs.
Reheating Mushroom and Beef Stew
This recipe does reheat well for leftovers, and will still have good flavor, however, I think it is best enjoyed when first served. Otherwise, the gnocchi soaks of a lot of liquid from the broth, thickening the soup considerably. Feel free to add additional liquid to it when reheating to thin it back out some.
How to Make Mushroom and Beef Stew
This mushroom and beef stew recipe calls for 8 ounces of gnocchi, which is the exact size packing you can find in the grocery store. However, if you feel ambitious, you can make gnocchi from scratch by clicking the link.
I use my Dutch Oven when crafting stews (affiliate link), however, there is no reason you cannot use a large soup pot instead. I like the Dutch oven because its wider opening allows for better evaporation.
You can brown the meat, and saute the vegetables in the Dutch Oven, however, for time efficiency I often dirty multiple pans and saute onions, mushrooms, and (brown) beef separately. If you do this, it is best to deglaze each pan to ensure you don’t leave any flavor behind.
How Long to Simmer Beef Stew
I find it takes 2-3 hours to transform tough cuts of beef into tender morsels. As the beef simmers, it will continue to get more and more tender, and the stew will continue to thicken up as liquid evaporates. If you get to a point where the stew is thickened to your liking, but the beef is not tender yet, you can put the cover on your pot to limit the evaporation happening. If your stew gets too thick you can thin it out to your desired consistency by adding water or beef broth.
How to Customize this Mushroom and Beef Stew Recipe
Mushrooms! Yes, I know this recipe already has mushrooms, it is literally in the title, but you can add an exciting twist to this stew by using any variety of dried wild mushrooms found at your local market. There is no reason you need to restrict yourself to baby bella mushrooms.
The wine is the next thing you can modify. Honestly, I wanted to make this recipe with brandy, but I already had wine on hand and I didn’t feel like dropping $20 for a bottle of brandy if I already had something I could use. Feel free to play around with the alcohol and swap out wine for brandy, beer, or even bourbon. Beer would make it similar to my Guinness Beef Stew. Do a little at a time to test out the flavor, but keep in mind the flavor will slowly meld into the stew as it simmers.
Mushroom and Beef Stew
- 1 1/2 pounds beef chuck roast (cut into 1 inch cubes)
- 2 tablespoons cooking oil (divided)
- 1 medium sweet onion (chopped)
- 1 pound baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- 1/4 cup butter
- 1/4 cup flour
- 4 cups beef stock
- 1 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 sprig fresh thyme
- 1 sprig fresh sage
- 2 bay leaves
- 1/4 teaspoon fresh ground pepper
- kosher salt to taste
- 8 ounces gnocchi
- Add one tablespoon cooking oil to a large skillet set over medium heat and brown the beef on all sides. Remove the beef and add additional oil as needed and saute the onions until tender and beginning to brown. Add garlic and cook for an additional 2 minutes. Remove garlic and onion from skillet and saute the mushrooms until tender.
- While browning and sauteing ingredients in the skillet, add butter to the bottom of a Dutch Oven set over medium low heat. Once butter has melted whisk in flour and continue to stir for 3 minutes, to cook out raw flour taste.
- Add beef broth a couple splashes at a time and stir to incorporate into the butter/flour mixture. Continue to do this until all beef broth has been added. Add wine, Worcestershire sauce and tomato paste.
- Add beef, mushrooms, onion, and garlic to the Dutch oven. If there is any burnt on fond in your sauteing skillet, it can be deglazed by whisking beef broth or wine in the skillet until all bits have loosened, then add deglazing liquid to the Dutch Oven.
- Add sage, thyme, bay leaves and fresh ground pepper. Let Dutch oven to a low simmer and let simmer uncovered for 2 hours, or until the beef is tender. Taste for salt and add as needed.
- 15 minutes prior to serving stir in the gnocchi. Once tender, ladle stew into bowls and serve.
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