Made with mushrooms, beef, parsnips, bacon, and a splash of red wine, this beef and mushroom stew is a hearty one-pot meal with a gourmet twist. Whether it’s a family gathering, a weekend celebration, or a chilly weeknight, this stew is a crowd-pleasing, fragrant and flavourful dish that is perfect for any occasion.
Beef Mushroom Stew Recipe
Stew is the perfect way to cook tough cuts of meat that you wouldn’t use in other preparation methods. Not only does the low and slow cooking method allow for tender, fall-apart pieces of beef, but it’s an incredibly budget-friendly cooking method that can turn a small amount of meat into a crowd-pleasing feast.
For this particular recipe, I opted to use a combination of mushrooms, beef, parsnips, and a splash of red wine to take this recipe from good to great. Adding wine to stew is nothing new, a classic boeuf bourguignon recipe is a great example of this, as spirits, beer, and wine are a simple and effective way to add a burst of flavor to any recipe. Although adding wine does initially add alcohol to the dish, as it cooks down, most of the alcohol cooks off, leaving enhanced flavor and aroma.
Although some recipes will call for “cooking wine”, I would suggest using a dry red that is relatively inexpensive but good enough to drink, such as pinot noir, merlot, or cabernet sauvignon. And, if you’re not a fan of wine or don’t have any on hand, you can also easily omit the wine completely and add an extra cup of beef broth instead.
Moreover, although this recipe calls for mixed mushrooms, you can certainly use any type of mushrooms you have available; button, cremini, chanterelles, oyster mushrooms, or any combination of them will work well in this recipe. Plus, if you are not a fan of parsnips, you can easily swap them for carrots or potatoes instead. Regardless of what combination of ingredients you chose, after a few hours in the oven, you’ll have a rich and tender beef and mushroom stew that is sure to warm you up on a cold winter’s day.
More Stew Recipes:
Beef and Mushroom Stew
This hearty one-pot beef and mushrooms stew is the perfect dish for a cold day and makes plenty of leftovers for meals to come.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop & Oven
- 1 pound stewing beef
- 1 tablespoon olive oil
- 2 pieces bacon, sliced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 2 teaspoons dried thyme
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 cup red wine*
- 3 cups beef broth
- 1 bay leaf
- 3 parsnips, peeled and sliced
- 1/2 cup pearl onion, peeled (optional)
- Preheat the oven to 325°F.
- In a large Dutch oven or oven-proof pot on medium-high heat, warm the olive oil.
- Add sliced bacon and cook until crisp and browned, about 3 minutes. Once cooked, remove from the pot, transfer to a plate and set aside.
- Season the beef with a generous pinch of salt and pepper on all sides. In batches, transfer the beef to the pot and brown the meat on all sides, about 5 minutes. Once browned, remove from the pot, transfer to the plate with the bacon and set aside.
- In the same pot, add the onion and cook until tender, about 3-4 minutes.
- Add mushrooms, garlic and thyme and continue to cook, stirring frequently, until the mushrooms halve roughly reduce in size by half.
- Add red wine to deglaze the bottom of the pot and simmer for about 5 minutes. Use the back of a spoon or spatula to help scrape up anything stuck to the bottom.
- Return beef and bacon to the pot and stir well to combine with the vegetable mixture. Add flour and tomato paste and stir well to coat the beef.
- Cover mixture with beef broth, add parsnips, pearl onions, and bay leaf, and stir well to combine.
- Bring to a gentle boil, turn off the heat, cover, and transfer to the oven for 1.5 to 2 hours or until beef is tender.
- Once cooked, remove the pot from the oven, remove bay leaf and allow to sit for 10-15 minutes before serving. This will help to thicken the sauce and bring the flavours together.
- Season with additional salt and pepper to taste.
Wine: If you’re not a fan of red wine, don’t have any or would prefer not to use it, simply omit the wine and add an extra cup of beef broth instead.
Slow-Cooker Option: Add all ingredients to a slow-cooker and heat on low for 8 hours or high for 4 hours until beef is tender and most of the liquid is absorbed. If it is too liquidy once cooked, remove the lid, turn heat to high, and bring to a gentle boil to allow the broth to reduce and thicken.
- Serving Size: 1 serving
- Calories: 425 calories
- Sugar: 10 grams
- Fat: 14.5 grams
- Carbohydrates: 32 grams
- Fiber: 7 grams
- Protein: 35 grams
Keywords: red wine, slow cooker, crockpot