Wild Mushroom Beef Stew

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
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This Wild Mushroom Beef Stew is a heartwarming dish perfect for chilly nights. It combines the earthiness of wild mushrooms with tender beef in a rich, savory broth. It's a simple, yet deeply satisfying meal that'll have everyone asking for seconds.

Ingredients for Wild Mushroom Beef Stew

Beef chuck is ideal for stews due to its marbling and rich flavor, becoming tender with slow cooking. Dried porcini mushrooms offer an intense, concentrated flavor that deepens the stew's taste. Cremini mushrooms add a fresh, mild earthiness and enhance the stew's texture. Onions, carrots, and garlic are classic aromatics that build a flavorful base. Beef broth adds depth and moisture, while red wine enriches with a touch of acidity and fruitiness. Dried thyme and a bay leaf offer subtle herbal notes, and salt and pepper bring everything together. Olive oil is used for browning, and all-purpose flour helps thicken the stew slightly.

Tips & Tricks

  • For a gluten-free option, skip the flour or use a gluten-free alternative.
  • Use a heavy-bottomed pot like a Dutch oven for even cooking.
  • Let the stew sit overnight in the fridge for even deeper flavors.
  • Experiment with different mushrooms for unique flavors.

Serving Suggestions

This stew is wonderful served over creamy mashed potatoes or crusty sourdough bread to soak up all that delicious broth. A side of roasted green beans or a simple garden salad would complement the richness perfectly, adding a nice, fresh contrast.

Frequently Asked Questions

Can I make this stew in a slow cooker?
Yes, after browning the beef and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours.
Can I freeze leftovers?
Absolutely, just make sure to cool the stew completely before storing it in airtight containers in the freezer for up to 3 months.
What can I use instead of red wine?
Try using more beef broth or a splash of balsamic vinegar for a similar depth of flavor.

Wild Mushroom Beef Stew Recipe Walkthrough

Start by soaking the dried porcini mushrooms in hot water for about 20 minutes. This will rehydrate them and release their deep, woodsy aroma. Once softened, drain them and give them a rough chop.

In a large pot, heat up some olive oil over medium-high heat. Working in batches, brown the beef cubes. You don’t want to crowd the pot, so take your time. Once browned, set them aside on a plate.

Using the same pot, toss in the onions, carrots, and garlic. Let them sauté until the onions turn translucent and start to soften. This should take about 5 minutes.

Sprinkle the flour over the veggies and stir it in. Let it cook for about a minute to get rid of the raw flour taste. Then, pour in the red wine. As it sizzles, scrape up any tasty browned bits stuck to the bottom of the pot. Let the wine reduce by half to concentrate its flavors.

Return the browned beef to the pot, along with the beef broth, chopped porcini, and cremini mushrooms. Add the thyme, bay leaf, salt, and pepper. Give everything a good stir.

Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let it cook gently for about 2 hours, or until the beef is fork-tender. You’ll know it’s ready when the beef easily falls apart with a gentle prod.

Why You'll Love This Recipe

  • Packed with deep, umami flavors from mushrooms and beef.
  • Perfect for batch cooking — tastes even better the next day!
  • Uses a mix of dried and fresh mushrooms for a robust flavor.
  • Red wine adds a touch of elegance and richness.
  • A comforting dish that’s surprisingly easy to prepare.

Ingredients

2 lbs beef chuck, cut into 2-inch cubes
1 oz dried porcini mushrooms
1 lb cremini mushrooms, sliced
1 onion, diced
3 carrots, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup red wine
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil
2 tbsp all-purpose flour

Step-by-step Instructions

1. Soak the dried porcini mushrooms in hot water for 20 minutes, then drain and chop them.
2. In a large pot, heat olive oil over medium-high heat. Brown the beef cubes in batches and set aside.
3. In the same pot, add onions, carrots, and garlic, sauté until onions are translucent.
4. Stir in the flour, and cook for 1 minute.
5. Add the red wine, scraping up any browned bits, and let it reduce by half.
6. Return the beef to the pot, add beef broth, porcini, and cremini mushrooms, thyme, bay leaf, salt, and pepper.
7. Bring to a boil, then reduce to a simmer, cover, and cook for 2 hours or until beef is tender.

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