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Hearty Beef and Mushroom Stew with Red Wine and Root Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 63 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 15 minutes
  • Total Time: 7 hours 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This hearty Beef Stew with Mushrooms recipe features tender chunks of chuck roast slow-cooked with mixed mushrooms, onions, garlic, and a rich blend of herbs and red wine, all simmered to perfection in the oven. Enhanced with balsamic vinegar, Worcestershire sauce, and tomato paste, this comforting stew is finished with carrots, baby potatoes, and fresh parsley, making it perfect for a satisfying family meal.

Ingredients

Meat and Seasonings

  • 2-3 tablespoons olive oil for searing meat
  • 3½ pounds chuck roast or stewing meat, trimmed and cut into 2-inch cubes
  • 2 teaspoons salt
  • 1 teaspoon pepper

Vegetables and Herbs

  • 1 pound mixed mushrooms, sliced
  • 2 large yellow onions, peeled and chopped
  • 6 garlic cloves, minced
  • 2 dried bay leaves
  • 2 tablespoons fresh thyme
  • 2 tablespoons chopped fresh parsley (plus more for garnish)
  • 5 medium carrots, peeled and cut into 1-inch chunks
  • 1 pound small white potatoes (baby Yukon), halved if desired

Liquids and Sauces

  • 4 tablespoons balsamic vinegar (3 tablespoons before cooking, 1 tablespoon more after cooking, if desired)
  • 3 tablespoons Worcestershire sauce (2 tablespoons before cooking, 1 tablespoon more after cooking, if desired)
  • 4 tablespoons tomato paste
  • 3 cups red wine (or beef stock as an alternative)
  • 3 cups beef broth (or a combination of water and beef stock)

Others

  • 1 teaspoon sugar
  • 1-2 tablespoons cornstarch mixed into 1-2 tablespoons cold water

Instructions

  1. Preheat Oven: Preheat your oven to 325°F and position the rack in the lower middle section to prepare for slow cooking the stew.
  2. Season the Beef: Pat the beef cubes dry using a clean towel, then season evenly with 2 teaspoons of salt and 1 teaspoon of pepper to ensure full flavor.
  3. Sear the Meat: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat until it shimmers. Brown the meat in 2-3 batches, adding an additional tablespoon of olive oil for each batch as needed. Sear each batch for approximately 5 minutes until nicely browned, then transfer the meat and its juices to a large bowl and set aside.
  4. Sauté Mushrooms: Reduce the heat to medium and add all the sliced mushrooms to the pot. Cook them for about 4 minutes until they soften and release their moisture.
  5. Cook Aromatics and Herbs: Stir in the chopped onions, minced garlic, fresh thyme, fresh parsley, dried bay leaves, balsamic vinegar (3 tablespoons), and ½ cup of beef stock. Cook for around 5 minutes, adding extra stock if necessary to prevent burning and to create a flavorful base.
  6. Add Tomato Paste and Sugar: Mix in the tomato paste and sugar thoroughly to balance acidity and deepen the stew’s flavor.
  7. Combine Ingredients and Boil: Return the seared beef and its juices to the pot. Pour in the red wine, beef broth, and the cornstarch-water slurry. Stir everything together and bring the mixture to a boil on the stovetop.
  8. Oven Cook (First Phase): Cover the pot with its lid and transfer it to the preheated oven. Let the stew cook undisturbed for 2 hours to tenderize the beef and develop rich flavors.
  9. Add Vegetables and Continue Cooking: After 2 hours, carefully remove the pot from the oven and add the carrots and baby potatoes. Cover again and return to the oven. Continue cooking for another hour, or until the vegetables are tender and the meat is fork-tender. The broth should thicken slightly during this time.
  10. Finish and Adjust Seasoning: Remove the pot from the oven, discard the bay leaves, and taste the stew. Adjust the seasoning by adding 1 tablespoon balsamic vinegar and 1 tablespoon Worcestershire sauce if desired for a more vibrant finish.
  11. Garnish and Serve: Sprinkle fresh chopped parsley over the stew before serving to add a burst of freshness and color.

Notes

  • For a gluten-free version, ensure Worcestershire sauce used is gluten-free.
  • Use beef stock or water as alternatives to red wine if preferred or to reduce alcohol content.
  • To thicken the stew, cornstarch slurry is added before oven cooking; you can adjust amount as needed depending on desired thickness.
  • Brown the beef well to develop deep flavor—don’t overcrowd the pan when searing.
  • Leftovers taste even better after a day as flavors meld further.

Find it online: https://ivysrecipes.com/hearty-beef-and-mushroom-stew-with-red-wine-and-root-vegetables-recipe/