Introduction

Oh, friends, do you ever have those days when you just crave something warm, soul-hugging, and deeply satisfying? The kind of meal that feels like a cozy blanket and a crackling fireplace all rolled into one? Today, I’m bringing you a recipe that does just that: a Hearty Beef & Mushroom Stew that’s so incredibly delicious and surprisingly easy to whip up. It’s the kind of stew that makes your kitchen smell amazing and your taste buds sing with joy. Get ready to make some new comfort food memories!

Why You’ll Love This Recipe

Fast (ish!): While it needs some simmering time to get that perfect tenderness, the active prep is really quick!
Easy to Master: Seriously, this is a beginner-friendly recipe. Just follow the steps and you’re golden.
Giftable Goodness: This stew freezes beautifully, making it a fantastic make-ahead meal for friends or family who need a little extra love.
Crowd-Pleasing Perfection: Whether it’s a chilly weeknight dinner or a gathering with loved ones, this stew is a guaranteed hit.

Ingredients

Let’s gather up everything we need for this deliciousness. Don’t worry, it’s all pretty straightforward!

3 tablespoons olive oil, plus a little more if your pot gets a bit dry. Olive oil is our trusty base for browning.
2 pounds beef chuck, cut into cubes. Chuck is fantastic here because it gets so wonderfully tender with slow cooking.
3.5 ounces pancetta, roughly chopped. This little guy is like magic! It adds such a savory depth and crispy bits of pure joy.
1 large onion, finely diced. The sweet foundation of so many good things!
2 carrots, finely diced. For a touch of sweetness and vibrant color.
2 celery stalks, finely diced. The classic aromatic trio with onion and carrot – it just works!
2 teaspoons sea salt, to bring out all those wonderful flavors.
1 teaspoon black pepper, for a gentle kick.
1 teaspoon brown sugar (optional). A little secret weapon to balance the flavors, but totally optional if you prefer.
7 ounces mushrooms, halved. I love cremini or button mushrooms here, but use your favorites!
4 garlic cloves, sliced. Because, well, garlic!
2 tablespoons tomato paste. This adds a lovely richness and depth to the stew.
2 tablespoons balsamic vinegar. A little tang that really brightens everything up.
2.5 cups beef broth, plus more if your stew seems too thick later on. Good quality broth makes a difference!
1 bay leaf. A classic for a reason, infusing a subtle herbal note.
1 sprig rosemary. Fresh rosemary adds an incredible aroma and flavor.
2 teaspoons cornstarch mixed with a splash of cold water. This is our little thickening magic at the end!

How to Make It

Alright, let’s get our hands a little messy and create something wonderful!

Get your pot hot: Grab a large pot or a trusty Dutch oven. Heat 3 tablespoons of olive oil over medium-high heat. We want it nice and hot for browning the beef.
Brown the beef: Carefully add your beef chuck cubes to the hot oil. You’ll want to do this in batches to avoid overcrowding the pot – this ensures you get a beautiful, golden-brown sear on all sides, not just steam them. Once browned, scoop the beef out and set it aside.
Crisp up the pancetta: Toss your chopped pancetta into the same pot. Cook it until it’s nice and crispy. Then, lift it out with a slotted spoon and set it aside with the beef. We’re going to save those little crispy bits for later! Leave the rendered fat in the pot – it’s packed with flavor.
Sauté the veggies: Now, add your finely diced onion, carrots, and celery to the pot. Stir them around and let them soften up beautifully, which should take about 8-10 minutes. This is where the base of our stew starts to really build flavor.
Season it up: Sprinkle in your sea salt, black pepper, and that optional brown sugar, if you’re using it. Give it a good stir.
Add mushrooms and garlic: Now for the mushrooms! Add your halved mushrooms and sliced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the mushrooms are nicely browned and a little tender.
Tomato paste time: Stir in the tomato paste and cook for just 1 minute. This little step helps to deepen its flavor.
Deglaze with goodness: Pour in the balsamic vinegar. As it heats up, use your spoon to scrape up all those lovely browned bits from the bottom of the pot. That’s pure flavor gold!
Bring it all together: Return the beautifully browned beef to the pot. Pour in the beef broth, add your bay leaf and rosemary sprig. Give everything a good stir.
Simmer to perfection: Bring the stew to a gentle simmer, then reduce the heat to low. Pop a lid on your pot and let it do its magic for 2-3 hours, or until the beef is so tender it practically melts in your mouth. I usually check it around the 2-hour mark and give it a stir.
Remove the aromatics: Once the beef is tender, fish out and discard the bay leaf and the rosemary sprig.
Thicken it up: In a small bowl, whisk together your cornstarch and a splash of cold water until smooth. Pour this slurry into the simmering stew and stir. Let it simmer for another 5 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
The grand finale: Stir in those reserved crispy pancetta bits right before serving. It’s the perfect little flavor and texture boost!

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to play around!

Vegetables: Potatoes (cubed), parsnips, or even some peas added in the last 30 minutes of cooking would be delightful.
Herbs: Thyme is a fantastic substitute or addition to the rosemary.
Beef: If you can’t find chuck, beef brisket or even stewing beef can work, though cooking times might vary slightly.
Lighter Option: For a leaner stew, you can trim some of the fat from the beef chuck before cubing.
Spice It Up: A pinch of red pepper flakes added with the salt and pepper can give it a gentle warmth.

Tips for Success

A few little tricks to make your stew absolutely perfect!

Don’t Skip the Browning: Browning the beef in batches is key to developing that deep, rich flavor. If you overcrowd the pot, the meat will steam instead of sear.
Low and Slow is the Way to Go: Patience is your friend here. Low heat and a long simmer are what make the beef so incredibly tender.
Prep Ahead: You can dice all your vegetables a day in advance and store them in the fridge. This makes the actual cooking day so much faster!
Freezer Friendly: This stew freezes like a dream! Let it cool completely, then portion it into airtight containers or freezer bags. It’s a lifesaver for busy weeks.

How to Store It

Leftovers are the best kind of leftovers, right?

Store your cooled stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

Can I make this stew in a slow cooker?: Absolutely! After browning the beef and sautéing the vegetables as directed, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. Thicken with the cornstarch slurry at the end.
What should I serve with this stew?: This stew is fantastic served with crusty bread for dipping, mashed potatoes, egg noodles, or even a simple side salad for a bit of freshness!
Why is my stew not thickening?: Make sure your stew is simmering gently when you add the cornstarch slurry. If it’s not hot enough, the cornstarch won’t activate properly. You can also try making another small slurry (1 tsp cornstarch + 1 tbsp cold water) and adding it if needed.

Hearty Beef & Mushroom Stew

A deeply satisfying and incredibly delicious beef and mushroom stew that's perfect for a cozy meal. This beginner-friendly recipe features tender beef, savory pancetta, and a rich broth, making it a crowd-pleasing comfort food.

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Prep Time 20

Cook Time 3

Equipment

Large pot or Dutch oven
Slotted spoon
Small bowl

Ingredients

Main ingredients

3 tablespoons olive oil plus a little more if your pot gets a bit dry
2 pounds beef chuck cut into cubes
3.5 ounces pancetta roughly chopped
1 large onion finely diced
2 carrots finely diced
2 stalks celery finely diced
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon brown sugar optional
7 ounces mushrooms halved
4 cloves garlic sliced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2.5 cups beef broth plus more if your stew seems too thick later on
1 bay leaf
1 sprig rosemary fresh
2 teaspoons cornstarch mixed with a splash of cold water

Instructions

Heat 3 tablespoons of olive oil over medium-high heat in a large pot or Dutch oven until nice and hot.
Brown the beef chuck cubes in batches, ensuring a golden-brown sear on all sides. Remove beef and set aside.
Cook chopped pancetta until crispy. Remove with a slotted spoon and set aside with the beef. Leave rendered fat in the pot.
Add diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened.
Season with sea salt, black pepper, and optional brown sugar. Stir well.
Add halved mushrooms and sliced garlic. Cook for another 5 minutes, stirring occasionally, until mushrooms are browned.
Stir in tomato paste and cook for 1 minute to deepen its flavor.
Pour in balsamic vinegar and scrape up any browned bits from the bottom of the pot.
Return the browned beef to the pot. Add beef broth, bay leaf, and rosemary sprig. Stir everything together.
Bring the stew to a gentle simmer, then reduce heat to low. Cover and cook for 2-3 hours, or until beef is very tender. Stir occasionally.
Remove and discard the bay leaf and rosemary sprig.
In a small bowl, whisk cornstarch with a splash of cold water to create a slurry. Pour into the simmering stew and stir. Simmer for another 5 minutes until thickened.
Stir in the reserved crispy pancetta bits just before serving.

Notes

This stew freezes beautifully, making it a great make-ahead meal. It can also be adapted for a slow cooker.