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 Beef 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.
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Prep Time: 10 minutes -
Cook Time: 2 hours
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Total Time: 2 hours 10 minutes
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Yield: 4 servings
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Category: Stew
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Method: Stovetop & Oven
Prep Time:
Yield:
Category:
Method:Ingredients
- 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)
- Salt
- Pepper
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1 serving
- Calories: 425 calories
- Sugar: 10 grams
- Fat: 14.5 grams
- Carbohydrates: 32 grams
- Fiber: 7 grams
- Protein: 35 grams
A really great recipe for stew, which I find can be tricky even though it feels like it should be simple to make, and we didn’t even had the bacon or the pearl onions.
Loved it! I made it with TruLocal beef and bacon… wow! I had some on egg noodles too. Really really good! Thank you
This is an amazing recipe for stew. I used 1/4 of red wine and the balance of the liquid was low sodium beef broth. I used 1/4 tsp salt to season the beef prior to browning and the same correcting the seasoning at the end. I also used my oven to finish. as opposed to slow cooker.
Just so tasty!!!!
Brilliant recipe – perfect for a cold winter evening! Braised the beef in Waitrose steak seasoning for a little extra flavour. Went down very well ?
This is a delicious beef stew!! Has great depth of flavour, and is easy enough to make. It is my go-to beef stew recipe.
A lovely day in the kitchen on a very cold winter’s day making this amazing dish. It was so good and I can’t wait to have it again tonight. Served with rice and garlic bread! Nothing better!
The beef stew was excellent. I look forward to making it again.
Why do you preheat the oven??
Because you transfer the pot to the oven in step 10. 🙂
Easy to make, and absolutely delicious!
I’m so happy you liked it, thanks for sharing!
I made this on the stove and oven today. This was delicious – I loved the gravy and the addition of parsnips! Will definitely make this again. Thank you for the recipe.
I’m so happy you enjoyed it, thank you for sharing!
Absolutely delish!! I did not have Pearl onions but added frozen peas with about 15 minutes left. Added some nice color to the stew. Definitely making this agiain!
I’m so happy you liked it and I love the swap for peas! Thank you for sharing!
Absolutely delish!
Just made & ate this tonight, it was very flavorful, I finished it off in the crockpot so 1 cup less of stock, it was delish thx
I’m so happy you liked it, thank you for sharing!
This meal has become a favourite for family gatherings. Much easier to prepare than the classic boeuf bourguignon, but just as rich and flavourful. Simply delicious!
I’m so happy to hear it’s become a family favorite, thank you so much for sharing!
This is one of the nicest stews that I have made and my family and friends always enjoy it, however, I don’t see how this can be prepped in 10 minutes,it took me 1&1/2 hours from start to finish before putting it in the oven.
Having said that, I highly recommend it for a nice family gathering.
Hi Kim,
I’m so happy you like it, thanks for sharing! I’m not sure where you are seeing 10 minutes… that’s not noted in the recipe anywhere. The prep time is minimum 20 minutes and the cooking time minimum 3 hours, as noted in the recipe.