Savory Beef and Mushroom Delight

$- Beef and mushroom specifics - 2 pounds beef chuck, cut into 1-inch cubes - 8 ounces cremini mushrooms, sliced - Vegetables and aromatics - 1 large onion, diced - 3 cloves garlic, minced - 4 carrots, chopped - 2 stalks celery, chopped - Liquids and seasonings - 4 cups beef broth (low sodium) - 1 tablespoon tomato paste - 2 teaspoons dried thyme - 1 teaspoon paprika - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) When I create this savory beef and mushroom stew, I focus on quality. Using fresh ingredients makes a big difference. The beef chuck gives the stew a rich flavor. I love cremini mushrooms for their earthiness. They add depth to each bite. For vegetables, I choose a classic mix. The onion and garlic provide a strong base. Carrots and celery add sweetness and crunch. This mix makes the stew colorful and tasty. Next, I add liquids and seasonings. Low-sodium beef broth keeps it hearty without excess salt. Tomato paste adds a hint of sweetness and richness. Thyme and paprika round out the dish with warmth. Finally, a bay leaf brings fragrant notes. Remember to season with salt and pepper to taste. Fresh parsley is the perfect garnish. It adds a pop of color and freshness to the dish. This blend of ingredients creates a stew that warms the soul. {{ingredient_image_1}} Browning the beef First, heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Cut 2 pounds of beef chuck into 1-inch cubes. Season the beef with salt and pepper. Add the beef in batches to the pot. Brown the meat on all sides. Once browned, remove the beef and set it aside. Sautéing the vegetables In the same pot, add 1 large diced onion, 4 chopped carrots, and 2 chopped stalks of celery. Sauté for about 5 minutes until softened. Stir in 3 minced garlic cloves and 8 ounces of sliced cremini mushrooms. Cook for another 3-4 minutes until the mushrooms are tender. Combining and simmering Add 1 tablespoon of tomato paste, 2 teaspoons of dried thyme, and 1 teaspoon of paprika. Mix well to coat the vegetables. Return the browned beef to the pot and pour in 4 cups of low-sodium beef broth. Stir everything to combine. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours. Stir occasionally until the beef is tender. Adjust with salt and pepper to taste. Preparing the ingredients Start by browning the beef as before. After browning, transfer the beef to a slow cooker. Sauté the vegetables in the same way and add them to the slow cooker. Cooking settings and times Pour in the beef broth and add all the spices. Cover the slow cooker. Set it on low for 6 to 8 hours, or high for 3 to 4 hours. Final adjustments Once cooked, taste the stew and adjust seasoning. You may remove the bay leaf before serving. Initial sauté function Use the sauté function on the Instant Pot. Add olive oil and brown the beef as before. Remove the beef and sauté the vegetables in the pot. Cooking pressure and time Return the beef to the pot. Pour in the broth and add all seasonings. Close the lid and seal the vent. Set the pressure to high for 35 minutes. Quick release tips Once the time is up, perform a quick release of pressure. Carefully open the lid. Check the seasoning and adjust if needed. To make beef and mushroom stew shine, focus on spices and herbs. Use dried thyme, paprika, and bay leaves for depth. Fresh parsley adds a bright touch at the end. You can also add a splash of red wine or a dash of Worcestershire sauce for extra flavor. For tenderness, browning the beef is key. Heat olive oil in your pot. Brown the beef in batches, ensuring even color. This step builds flavor. After browning, sauté your vegetables in the same pot. The leftover bits from the beef add richness to your stew. Pair your stew with crusty bread or fluffy mashed potatoes. These sides soak up the tasty broth, making each bite delightful. You can also serve it with a fresh salad for a lighter side. This stew works well for cozy dinners or gatherings. It’s perfect for chilly days or special occasions. Serve it at family meals or when hosting friends. Everyone loves a warm, hearty dish! To thicken your stew, you can mix a bit of cornstarch with cold water. Stir it in about 10 minutes before serving. This gives the stew a nice, rich texture. If you want a heartier dish, reduce the liquid. Let it simmer longer with the lid off. This way, the broth thickens and the flavors deepen. Adjust until it meets your preference! Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck, which breaks down beautifully during long cooking times. Don’t Rush the Browning: Take your time to brown the beef properly. This adds depth of flavor to the stew. Adjust Seasoning Later: Wait until the end to adjust the seasoning. The flavors will concentrate as the stew simmers. Make It Ahead: This stew tastes even better the next day! Make it ahead and let the flavors meld overnight in the fridge. {{image_2}} You can swap the beef with other meats. Try using chicken or pork. They bring different flavors but still taste great. You can also use ground meat for a new twist. For those who prefer plant-based meals, consider using mushrooms or lentils. These choices are hearty and filling. To change the taste, add red wine or beer. This gives depth to the stew. You can also add more vegetables. Try bell peppers, zucchini, or even potatoes. Each will add a unique flavor and texture to your dish. If you need a gluten-free stew, use gluten-free broth. This keeps the dish safe for those with gluten allergies. To lower sodium, use low-sodium broth and skip added salt. You can still enjoy a tasty stew without the extra sodium. To keep your beef and mushroom stew fresh, cool it quickly. After cooking, let it sit for no more than two hours at room temperature. Transfer it to an airtight container. Glass or plastic containers work well. Leave some space at the top for expansion. Store the stew in the fridge for up to three days. You can freeze beef and mushroom stew for later. Let it cool completely before freezing. Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as you can to prevent freezer burn. This stew can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove over low heat until hot. Stir often to avoid sticking. In the fridge, your stew is good for three days. If frozen properly, it lasts up to three months. Check for signs of spoilage before eating. Look for off smells, changes in color, or mold. If you see any of these, it’s best to throw it away. Always prioritize safety when it comes to food! Yes, you can make this stew ahead of time. Preparing it in advance saves you time on busy days. When you let the stew sit, the flavors blend well. This makes each bite even tastier. You can cook it a day or two before serving. Just heat it up when you are ready to eat. This stew lasts about three to four days in the fridge. To keep it fresh, store it in an airtight container. Make sure it cools first before you put it in the fridge. If you see any signs of mold or bad smell, it's best to throw it away. Yes, you can use dried mushrooms. They have a strong flavor, so soak them in warm water first. This helps them rehydrate and soften. You may need to adjust the amount, as dried mushrooms are more potent. Use about half the amount of dried mushrooms as fresh. Making a tasty beef and mushroom stew is easy with the right steps and tips. We covered essential ingredients, the best cooking methods, and simple ways to enhance flavors. You can explore variations to suit your taste and dietary needs. Proper storage keeps your stew fresh for longer. Remember, experimenting with ingredients helps make each stew unique. Try different methods and flavors to find your favorite! Enjoy your cooking adventure, and share your favorite recipes with others!$

Savory Beef and Mushroom Delight

A hearty stew featuring tender beef, mushrooms, and vegetables, perfect for a comforting meal.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
8 ounces cremini mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, chopped
2 stalks celery, chopped
4 cups beef broth (low sodium)
1 tablespoon tomato paste
2 teaspoons dried thyme
1 teaspoon paprika
1 leaf bay leaf
2 tablespoons olive oil
to taste salt and pepper
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large Dutch oven over medium-high heat.
Season the cubed beef with salt and pepper, then add it to the pot in batches, browning the meat on all sides. Remove browned beef and set aside.
In the same pot, add the diced onion, carrots, celery, and sauté for about 5 minutes until softened.
Stir in the garlic and mushroom slices, cooking for another 3-4 minutes until mushrooms are tender.
Add the tomato paste, dried thyme, paprika, and bay leaf, mixing well to incorporate the spices.
Return the browned beef to the pot and pour in the beef broth. Stir to combine all ingredients.
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beef is tender, stirring occasionally.
Adjust seasoning with salt and pepper to taste. If desired, remove the bay leaf before serving.
Serve hot, garnished with fresh parsley.

Notes

Remove the bay leaf before serving for a better presentation.

Keyword beef stew, comfort food, mushroom