Beef & Mushroom Stew

top view of a bowl of beef stew on a wooden cutting board with rosemary and a fork

Stew = Winter comfort food…. Sooooo, I feel as if I better get this recipe in before spring comes at us full tilt. I thought I would have more time… but I am so done with winter so bring on the warm weather.

In the mean time though… chow down on this stew.

Stews are a beautiful thing. You can add anything you want to them. This one is pure and simple mushroom, beef, and potatoes,  however if you have carrots and celery in the fridge, dice those up and throw them in! Throw some green peas in there too! Everything but the kitchen sink!

It’s also a wonderful way to hide veggies – because all the items you put in a stew just taste the same :).


Beef & Mushroom Stew

Print Recipe
Serves: ~6 Cooking Time: 1 1/2-2 hrs


  • 4-6 tbsp canola or vegetable oil (more if needed)
  • 1 1/2 lbs lean stew beef (chuck) cut in 1 1/2 inch cubes
  • 1/3 cup all purpose flour (or white rice flour)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 medium onions, diced
  • 1 1/2 lbs Cremini mushrooms
  • 1/2 cup red wine or dark beer (optional)
  • 1 1/2 lbs baby potatoes, halved
  • 500 ml low sodium beef stock
  • 1/2 cup tomato puree (or 1/4 cup tomato paste)
  • 2 sprigs rosemary (or 1 tbsp dried rosemary)



Heat a large heavy bottom pot (cast iron is preferable but any will work) with 2 tbsp oil over medium heat. Toss stew beef with flour, salt, and pepper in a large bowl. Sear beef in batches on each side until browned. Add more oil as needed. Set aside in a bowl.


Using the same pot, (do not clean in between as the stuff on the bottom adds mega flavour!) add another tbsp of oil. Add the onions and mushrooms and sauté for 5 minutes or until onions are softened.


De-glaze the pot with the red wine or dark beer (or alternatively you can use beef stock). Stir all the bits on the bottom into the stew.


Add the beef back in with the potatoes, as well as the tomato puree, beef stock, and rosemary. This should not quite cover the contents of the pot.


Bring stew to a boil, before lowering to a simmer. Cover and cook for 1 1/2 -2 hours, checking occasionally to stir. Add more broth as needed if it looks like it is getting dry.


Serve with fresh bread or biscuits!




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