Beef and Mushroom Stew

5 from 3 votes

Beef and mushroom stew is loaded with tender beef, pillowy gnocchi, and baby bella mushrooms swimming in a thick and silky both.

Prep Time10

Cook Time2 10

Total Time2 20

Course: Soup

Cuisine: American

Servings:

Calories: 488kcal

Author: Fox Valley Foodie

Equipment

Dutch oven
Large skillet

Ingredients

1 ½ 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)
¼ cup butter
¼ 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
¼ teaspoon fresh ground pepper
kosher salt to taste
8 ounces gnocchi

Instructions

Swirl one tablespoon cooking oil into a large skillet set over medium high heat and brown the beef on all sides. Remove the beef with a slotted spoon and set aside.
Add additional oil to the skillet as needed and saute the onions over medium heat until tender and beginning to brown. Add garlic and cook for an additional 2 minutes. Then remove garlic and onion from your skillet and saute the mushrooms until tender.
While browning and sauteing ingredients in the skillet, add butter to the bottom of a large 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.
Pour in 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. Next, 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, deglaze the browned bits 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. Set 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 the mushroom and beef stew into bowls and serve.

Notes

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 a great idea to deglaze the bottom of the pan to ensure you don't leave any flavor behind.

Nutrition