Ultimate Beef Stew with Mushrooms
This ultimate beef stew is a hearty, rustic braise that delivers deep umami flavor by pairing succulent, slow-cooked beef with a medley of earthy mushrooms. By searing the meat and utilizing a long, gentle braise in a balsamic-infused broth, this dish achieves a professional, melt-in-your-mouth tenderness. It is a perfect, one-pot comfort meal that is easy to prepare, forgiving to cook, and tastes even better the next day, making it the perfect solution for busy families or meal preppers.
- Prep Time: 20
- Cook Time: 180
- Total Time: 200
- Yield: 6 servings
- Category: Dinner
- Method: Braising
- Cuisine: European Inspired
- Diet: High Protein
Ingredients
2 lbs beef chuck, cut into 1.5-inch cubes
3 tablespoons olive oil
1 lb mixed mushrooms (cremini, shiitake, or oyster), cleaned and sliced
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
4 cups beef bone broth (halal certified)
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 bay leaves
Salt and freshly cracked black pepper to taste
2 tablespoons fresh parsley, chopped for garnish
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef cubes dry and season generously with salt and pepper.
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat and sear the beef in batches until browned on all sides; remove and set aside.
In the same pot, add the remaining oil and sauté the mushrooms until golden brown.
Add the onion to the mushrooms and cook until softened, then stir in the garlic and tomato paste, cooking for another minute.
Deglaze the pot with the balsamic vinegar, scraping up any browned bits from the bottom.
Return the beef to the pot, pour in the beef broth, and add the thyme and bay leaves.
Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.
Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Remove the bay leaves, garnish with fresh parsley, and serve hot.
Notes
For the best flavor, let the stew rest for 15 minutes before serving to allow the sauce to thicken slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor profile improves significantly after resting overnight.
Find it online: https://cookingwithramsay.com/ultimate-beef-stew-with-mushrooms/