Beef and mushroom stew is a delicious meal made with succulent beef chunks, onions and mushrooms braised on the stovetop in a rich tomato and red wine gravy. Served with sides of mashed potatoes and vegetables, this is a hearty family stew that delivers maximum flavour for minimum effort.
Recipe at a glance
- How this beef and mushroom stew is made: Chunks of beef coated in seasoned flour are browned in a casserole dish, then set aside while the mushrooms and onions are sauteed in the same pan. The beef is added back, covered and left to simmer with herbs, red wine and tomato passata for 2 hours until succulent and tender.
- Main ingredients: Stewing beef, mushrooms, onions, passata, red wine.
- Prep time: 20 minutes to coat and brown the meat, chop and saute the mushrooms and get the stew simmering in the gravy.
- Cooking time: About 2 hours. Actual time will depend on the quality of the meat and the size of the pieces.
- Yield: Serves 4 people
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What is beef and mushroom stew?
I based this easy beef and mushroom stew on my mushroom-stuffed beef olive recipe, which I published recently. The thinking behind it was that the beef olives tasted so good, but rolling them was time-consuming. So I thought that the same flavours in an easy stew, but with none of the fuss, might make a tasty meal. And I wasn't wrong! This stovetop beef stew is packed with flavour, uses minimum ingredients and is super easy to make!
It's a simple stew, made with beef, onions and mushrooms, in a rich tomato and red wine gravy. The gravy is a mix of herbs, red wine and tomato passata, which thickens beautifully as the stew cooks, making this stew perfect for spooning over a mound of mashed potatoes or rice to soak up all the meaty goodness.
Why I love this beef and mushroom stew recipe
Apart from the amazing taste, here are a few reasons why I love this homemade beef and mushroom stew:
- Quick and easy to prepare. With only 20 minutes of hands-on prep, this quick beef stew can be left to gently simmer on the stovetop while you get on with other things.
- Economical and filling. Made with an affordable cut of stewing beef and a rich, tasty gravy, this is an economical beef recipe. A single pound (450 grams) of beef easily stretches to feed a family of four.
- Rich, slow-simmered flavour. Browning the beef and braising it gently in red wine and passata creates an amazing gravy that tastes like it's been cooking all day.
- Versatile and family-friendly. Delicious served with either rice, mash or crusty bread, this stew is even better the next day, making it perfect for leftovers.
The ingredients you will need
You don't need many ingredients for this easy beef stew.
**You can find the exact ingredient measurements on the printable recipe card at the end of this post.**
- Stewing beef. You will need stewing beef, which should be cut into chunks - not too smallas the beef does shrink slightly during cooking. I used a piece of topside, which I cut myself, but any boneless cut of stewing beef will work. Try using flank, chuck, silverside or brisket. You can ask the butcher to cut it for you, or simply buy 'stewing steak' from the supermarket, which has been pre-cut. The only problem I can see with pre-cut beef is that the pieces of meat might be cut too small.
- Mushrooms. Use any mushrooms you prefer. I used baby button mushrooms, which I left whole. Larger mushrooms should be halved or sliced.
- Onions. These should be peeled and either diced or sliced. You can use white, brown or even red onions.
- Garlic. The garlic should be minced or finely sliced. It will be fried with the onions. Leave it out if you don't like the taste of garlic.
- Passata. This can be bought in the supermarket alongside the tinned tomatoes. It is simply tomatoes that have been cooked and then sieved to remove the pips and any pieces of skin. I normally make my own passata and freeze it in cup-sized bags. See my post for how to make passata if you'd like to make it yourself.
- Red wine. A full-bodied red wine such as Shiraz, Pinotage, or Merlot works well, but you can use any red wine you prefer. The only rule is - make sure it's a wine that you would actually drink. Bad-tasting 'plonk' won't improve with cooking, and may even spoil the finished dish. My motto is: if you wouldn't drink it, don't cook with it. If you don't want to use alcohol, you could substitute it with apple or grape juice and 1 or 2 tablespoons of white or balsamic vinegar (start with one tablespoon, taste halfway through cooking and add the remaining vinegar to balance the flavour of the gravy if necessary).
- Thyme and oregano. I used dried herbs, but if you have fresh herbs, you could use those instead. You will need roughly 3 times the amount of fresh as dried.
- Flour. This is used to coat the meat before it is browned and should be seasoned with a little salt.
- Vegetable oil (not pictured). Used for browning the meat and softening the onions and mushrooms.
- Fresh parsley (not pictured). Optional, but for presentation purposes, you might like to garnish the stew with a little finely chopped fresh parsley.
How to make beef and mushroom stew
Brown the meat
💡Tip - When browning the meat, do not overcrowd the pan. Keep the beef to a single layer and brown it in batches if necessary.
- Coat the cubed beef in flour that has been seasoned with salt.
- Heat vegetable oil on medium to high heat in a heavy pan or casserole, then add the meat in a single layer. Cook for 3 to 4 minutes, turning often, until the meat is browned on all sides. Transfer the beef to a plate and set aside.
Soften the onions and mushrooms
💡Tip - I find the onions and mushrooms soften nicely if I turn the heat down, cover the pan with lid and leave them to sweat for 3 to 4 minutes.
- Add another tablespoon of oil (if necessary) and add the onions, garlic and mushrooms. Saute for 3 to 4 minutes until the onions start to turn translucent.
- Add the dried thyme and oregano, then stir in the passata and red wine.
Simmer until tender
💡Tip - While simmering the stew, stir occasionally and top up with a splash of stock or water if it seems to be drying out.
- Cover with a lid, turn the heat to low, and leave to simmer for 1.5 to 2 hours, or until the beef is tender.
- Taste for seasoning and add a little salt if necessary. Transfer the stew to a serving dish and garnish with chopped parsley. Serve immediately with mashed potatoes and extra steamed vegetables of your choice.
Serving suggestions
Apart from the mushrooms and onions, there are no vegetables in this beef stew - it's just a bowl of meaty goodness, in a rich gravy. For this reason, I would suggest serving this beef and mushroom stew with a starch, such as:
- mashed potatoes.
- potatoes mashed with vegetables - spring green potato mash, rumbledethumps, mashed green beans, or colcannon.
- plain boiled rice - see this post for a quick and easy way to cook rice in the microwave.
- rice cooked with vegetables - buttered corn and rice or spicy mushroom fried rice.
- buttered noodles.
- crusty bread.
You could also add freshly steamed vegetables of your choice on the side.
Variations
If you want to make this stew into a complete meal (with vegetables included), you can add vegetables of your choice at the simmering stage. Here are a few suggestions, but you could add others according to your preference:
- potatoes cut into cubes
- carrots sliced into rings
- sweet potato slices
- cubes of butternut squash
- green beans
When adding vegetables, you should take into account the time they will take to cook and add them at the appropriate time. For example, sweet potato and butternut squash will take less time than potatoes and carrots.
In addition, you may want to add a cup of beef stock as the vegetables will tend to absorb some of the liquid.
Equipment
When I make a stew or casserole on the stove (or even in the oven), I like to use a heavy pan. The thick base helps ensure the stew doesn't stick to the bottom of the pan. I used a cast-iron Dutch oven with a tight-fitting lid. The lid catches the steam and allows the liquid to drip back into the pan as the stew simmers, meaning there is less chance of the stock drying out.
If you don't have a Dutch oven you could use a heavy saucepan instead.
💡Top Tip
Don't overcrowd the pan when browning the beef - brown in batches to ensure proper caramelisation, which adds depth and richness to the stew.
FAQ
The only gluten in this recipe would be from the flour coating the beef. You could substitute this for gluten-free flour or use cornflour to coat the beef instead.
Replace the red wine with either beef stock or unsweetened fruit juice, such as grape or apple. Add a splash of white or balsamic vinegar for a little acidity and balance.
Yes. Like most stews, the flavour improves as it stands. You can make it a day ahead, let it cool and store it in the refrigerator. Reheat it gently on the stovetop until piping hot before serving.
You shouldn't have to thicken the stew. The flour used to coat the beef will normally be sufficient to thicken the stew naturally. If it seems too thin, remove the lid for the final 15 minutes to allow a little liquid to evaporate. If it still needs thickening, make a slurry with one or two teaspoons of cornflour and 2 tablespoons of cold water. Stir this into the stew over a gentle heat until thickened to your liking. You may not need all the slurry.
Yes. Allow it to cool, then pack it into suitable meal-sized containers and freeze for up to three months.
Defrost it overnight in the refrigerator or use the defrost setting on your microwave if you are in a hurry.
Reheat the stew over gentle heat in a saucepan on the stove until piping hot. Individual portions can be reheated in the microwave.
Yes, the recipe can be made in a slow cooker. Brown the meat and soften the onions, and transfer them to the slow cooker. Add the herbs, passata and red wine. Cook on low for 6 to 7 hours or on high for 4 to 5 hours. As there is very little evaporation in slow cooking, you may find the gravy will need thickening.
Save for later
If you would like to make this easy beef stew, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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Other hearty stews
Visit my soups, stews and casserole recipes page for other hearty stew recipes. In the meantime, here are a few of my other beef stews and casseroles that you might like to try:
📋The recipe
Hearty beef and mushroom stew
(Click the stars to rate this recipe)
Equipment
- Dutch oven OR
- Large saucepan with lid
- Sharp Knife
- Spatula
- Small bowl
Ingredients
- 1 pound / 450 grams stewing beef cut into large chunks
- 8 ounces / 225 grams mushrooms sliced
- 8 ounces / 225 grams onions peeled and coarsely diced
- 1½ cups / 360 ml tomato passata
- 3 - 4 cloves garlic minced
- ½ cup / 120 ml red wine
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons / 20 grams flour
- 1 teaspoon salt or to taste
- 2 - 3 tablespoons vegetable oil for frying
- 1 tablespoon fresh chopped parsley optional for garnish
- 2 teaspoons cornflour / cornstarch optional
- 2 tablespoons cold water optional
Instructions
- Coat the cubed beef in flour that has been seasoned with salt.1 pound / 450 grams stewing beef, 1 teaspoon salt, 2 tablespoons / 20 grams flour
- Heat vegetable oil on medium to high heat in a heavy pan or casserole, then add the meat in a single layer. Cook for 3 to 4 minutes, turning often, until the meat is browned on all sides. Transfer the beef to a plate and set aside.2 - 3 tablespoons vegetable oil
- Add another tablespoon of oil (if necessary) and add the onions, garlic and mushrooms. Saute for 3 to 4 minutes until the onions start to turn translucent.8 ounces / 225 grams mushrooms, 8 ounces / 225 grams onions, 3 - 4 cloves garlic
- Add the dried thyme and oregano, then stir in the passata and red wine.1½ cups / 360 ml tomato passata, ½ cup / 120 ml red wine, 1 teaspoon dried thyme, 1 teaspoon dried oregano
- Cover with a lid, turn the heat to low, and leave to simmer for 1.5 to 2 hours, or until the beef is tender.
- If the gravy seems a little thin, you can thicken it by stirring in a slurry of cornflour and water over a low heat until it thickens. You may not need all the cornflour slurry.2 teaspoons cornflour / cornstarch, 2 tablespoons cold water
- Taste for seasoning and add a little salt if necessary. Transfer the stew to a serving dish and garnish with chopped parsley. Serve immediately with mashed potatoes and extra steamed vegetables of your choice.1 tablespoon fresh chopped parsley
Notes
- Refrigerator. Store cooled leftovers in a sealed container in the refrigerator for up to 3 days.
- Freezer. The stew can be frozen in a suitable freezer container for up to 3 months.
- Defrosting. Thaw overnight in the refrigerator, or use the defrost setting on your microwave if you are in a hurry.
- Reheating. Reheat over gentle heat in a saucepan on the stove. Individual portions can be reheated in the microwave.
- Don't overcrowd the pan when browning the beef - brown in batches to ensure proper caramelisation, which adds depth and richness to the stew.
- I find the onions and mushrooms soften nicely if I turn the heat down, cover the pan with lid and leave them to sweat for 3 to 4 minutes.
- While simmering the stew, stir occasionally and top up with a splash of stock or water if it seems to be drying out.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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