Description

This hearty Beef & Mushroom Stew is the ultimate comfort food, slow-cooked to perfection with tender chuck steak, savory mushrooms, and a rich blend of umami sauces. Enhanced with garlic, Worcestershire, fish sauce, and balsamic vinegar, this stew delivers complex flavors that are perfect for cozy dinners. Serve over mashed potatoes, rice, quinoa, or vegetables for a satisfying meal.

Ingredients

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Beef and Stew Base

1 tablespoon olive oil
1.8-2 lb chuck steak (800-900 grams, diced)
1 onion (sliced in half moons)
1 tablespoon butter
3 cloves garlic (diced finely)
2 tablespoons Worcestershire sauce
10 ml fish sauce (about 2 teaspoons)
10 ml soy sauce (about 2 teaspoons)
2 tablespoons tomato paste
2 bay leaves
500 ml beef stock (2 cups)
1 tsp black pepper

Mushrooms and Vegetables

11 oz mushrooms (320 grams, halved)
1 tablespoon olive oil
2 teaspoons butter
½ teaspoon salt
1 tablespoon balsamic vinegar
1 large carrot (sliced thick)

Thickening and Garnish

1 tablespoon flour (for thickening)
¼ cup water
2 tablespoons parsley (for garnish)
Extra black pepper (for garnish)

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Instructions

Prepare the Ingredients: Cut the beef into large cubes, slice the onions into half moons, halve the mushrooms, and slice the carrot thickly to get everything ready for cooking.
Sear the Beef: Heat a large heavy pot or saucepan over medium-high heat. Add 1 tablespoon olive oil and half the beef, searing for 1-2 minutes on each side until browned. Remove to a bowl and repeat with the remaining beef to develop a rich crust.
Sauté the Onions: In the same pot, add 1 tablespoon butter and the sliced onions. Sauté for 2-3 minutes until softened and fragrant.
Combine Onions and Beef: Return all seared beef to the pot with the onions. Add garlic, fish sauce, soy sauce, Worcestershire sauce, tomato paste, bay leaves, and black pepper. Pour in beef stock and stir well. Bring to a simmer, cover with a lid, and cook for 1 hour, stirring occasionally to prevent sticking.
Pan-Fry the Mushrooms: In a large frying pan over medium-high heat, melt olive oil and butter. Add the mushrooms and cook undisturbed for 3-4 minutes to brown. Stir and cook for another 3-4 minutes, season with salt, and cook for an additional 3 minutes until golden. Drizzle with balsamic vinegar, stir for 30 seconds, then set aside.
Continue Cooking the Stew: After the initial hour, add the browned mushrooms and sliced carrot to the stew. Cook uncovered for another 40 minutes to let flavors meld and vegetables soften.
Make a Flour Slurry: Whisk 1 tablespoon flour into ¼ cup water until smooth, then stir this slurry into the stew to thicken the sauce immediately.
Garnish and Serve: Sprinkle fresh parsley and extra black pepper over the stew. Serve hot over sour cream mashed potatoes, rice, quinoa, or vegetables for a comforting meal.

Notes

This rich beef and mushroom stew uses a slow cooking method to deepen the flavors, enhanced by secret umami ingredients like fish and Worcestershire sauces.
For best results, use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during simmering.
Serve with mashed potatoes, rice, or vegetables to soak up the delicious gravy.
You can substitute chuck steak with other stew-friendly cuts like gravy steak or casserole beef.
Allow leftovers to rest; flavors often improve the next day.

Nutrition

Serving Size: 1 serving
Calories: 473 kcal
Sugar: 5 g
Sodium: 1015 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 2 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 119 mg