Slow-Cooked Beef and Mushroom Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 Tbsp all-purpose flour
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 12 oz (340 g) cremini mushrooms, halved (or quartered if large)
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced (about 1 1/2 cups)
• 3 celery ribs, sliced (about 1 cup)
• 5 garlic cloves, minced
• 2 Tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 4 cups (960 ml) low-sodium beef broth
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 2 bay leaves
• 1 Tbsp cornstarch + 2 Tbsp cold water (optional, to thicken)
• 2 Tbsp chopped fresh parsley (to finish)

Do This

• 1) Heat oven to 325°F (163°C). Pat beef dry; toss with salt, pepper, and flour.
• 2) Sear beef in olive oil in a Dutch oven (medium-high) until deeply browned; remove.
• 3) Brown mushrooms in butter; add onion, carrots, and celery and cook until softened.
• 4) Stir in garlic and tomato paste; cook 1 minute. Add wine and scrape up browned bits.
• 5) Add broth, Worcestershire, rosemary, thyme, and bay leaves; return beef and juices.
• 6) Cover and bake 2 hours 15 minutes to 2 hours 30 minutes, until beef is fork-tender.
• 7) Optional: thicken with cornstarch slurry on the stove; finish with parsley and serve hot.

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Why You’ll Love This Recipe

• Big, deep flavor: Searing the beef and browning the mushrooms builds a rich, earthy base.
• Reliable tenderness: A low oven braise at 325°F turns chuck roast meltingly tender.
• One-pot comfort: Everything comes together in one Dutch oven for easy cleanup.
• Great leftovers: The stew tastes even better the next day as the flavors mingle.

Grocery List

• Produce: cremini mushrooms (12 oz), yellow onion (1 large), carrots (3 medium), celery (3 ribs), garlic (5 cloves), fresh rosemary, fresh thyme, fresh parsley
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, tomato paste, dry red wine, low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper, cornstarch (optional)
• Meat: beef chuck roast (2 1/2 lb)

Full Ingredients

Beef and seasoning

• 2 1/2 lb (1.13 kg) beef chuck roast, trimmed and cut into 1 1/2-inch chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 Tbsp all-purpose flour
• 2 Tbsp olive oil

Vegetables and aromatics

• 2 Tbsp unsalted butter
• 12 oz (340 g) cremini mushrooms, halved (quarter if large)
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch rounds (about 1 1/2 cups)
• 3 celery ribs, sliced (about 1 cup)
• 5 garlic cloves, minced

Braising liquid and herbs

• 2 Tbsp tomato paste
• 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon)
• 4 cups (960 ml) low-sodium beef broth
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 2 bay leaves

To finish

• 1 Tbsp cornstarch mixed with 2 Tbsp cold water (optional, for a thicker stew)
• 2 Tbsp chopped fresh parsley
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the oven and coat the beef

Position a rack in the lower third of the oven and preheat to 325°F (163°C).

Pat the beef very dry with paper towels (this helps it brown instead of steam). In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 3 Tbsp flour until lightly coated.

Step 2: Sear the beef for deep flavor

Heat a large, oven-safe Dutch oven (5–6 quart) over medium-high heat for 2 minutes. Add 2 Tbsp olive oil.

Working in 2–3 batches (don’t crowd the pot), sear beef chunks for 8–10 minutes total per batch, turning occasionally, until well-browned on multiple sides. Transfer browned beef to a plate. Keep the heat steady so the fond (browned bits) develops without burning.

Step 3: Brown the mushrooms, then soften the vegetables

Reduce heat to medium and add 2 Tbsp butter. Add the mushrooms in an even layer. Cook, stirring occasionally, for 6–8 minutes, until the mushrooms release their liquid and then begin to brown.

Add the onion, carrots, and celery. Cook for 6–7 minutes, stirring and scraping, until the onion softens and turns lightly golden.

Step 4: Bloom the garlic and tomato paste

Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in the 2 Tbsp tomato paste and cook for 1 minute, stirring constantly. This quick cook takes away the raw taste and adds a deeper, roasted note to the stew.

Step 5: Deglaze with wine and build the broth

Pour in the 1 cup red wine. Bring to a simmer and scrape the bottom of the pot thoroughly to dissolve the browned fond. Simmer for 3 minutes to reduce slightly.

Add 4 cups beef broth, 1 Tbsp Worcestershire, 1 Tbsp rosemary, 2 tsp thyme, and 2 bay leaves. Stir well.

Step 6: Braise low and slow until fork-tender

Return the beef and any collected juices to the pot. Bring the stew just to a gentle simmer on the stovetop (about 2–3 minutes).

Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Bake at 325°F (163°C) for 2 hours 15 minutes to 2 hours 30 minutes, until the beef is very tender when pierced with a fork.

Step 7: Thicken (optional), season, and finish with parsley

Remove the pot from the oven. Discard bay leaves. If you prefer a thicker stew, place the pot over medium heat on the stovetop.

Stir the cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and drizzle it into the simmering stew while stirring. Simmer for 2–3 minutes until slightly thickened.

Taste and adjust with additional salt and pepper as needed. Stir in 2 Tbsp chopped parsley and serve hot.

Pro Tips

• Dry the beef well before searing: Moisture is the enemy of browning; good browning equals deeper flavor.
• Brown in batches: If the pot is crowded, the beef steams and turns gray instead of building a flavorful crust.
• Use low-sodium broth: It’s easier to control the final seasoning after the long cook and reduction.
• Let it rest 10 minutes before serving: The stew settles and tastes more cohesive (and is less likely to splash).
• Prefer thicker stew without cornstarch? Simmer uncovered on the stovetop for 10–15 minutes to reduce.

Variations

• Stovetop-only version: Instead of the oven, keep the stew at a very gentle simmer on low, covered, for 2 hours 15 minutes to 2 hours 45 minutes, stirring every 30 minutes.
• Extra mushroom-forward: Increase mushrooms to 16 oz (454 g) and use a mix of cremini + shiitake for an even earthier flavor.
• Guinness twist: Replace the red wine with 12 oz (355 ml) stout; reduce broth to 3 1/2 cups (840 ml).

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (at least 165°F / 74°C), adding a splash of broth if it has thickened too much. This stew is an excellent make-ahead: cook it up to 2 days in advance and reheat; the flavor improves as it rests. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, per 1/6 of recipe: 480 calories, 40 g protein, 18 g carbohydrates, 26 g fat, 3 g fiber, 5 g sugar, 980 mg sodium.