Beef and mushroom stew
This hearty beef and mushroom stew is slow-cooked to perfection with red wine, root vegetables, and thyme. A rich, comforting dish perfect for cozy evenings, best served with creamy mashed potatoes.
Updated : 25 July, 2025
Easy
About 30 min.
Ingredients
2 kilograms
Beef shoulder
50 grams
Flour
to taste
Salt
to taste
Ground black pepper
6 tablespoon
Vegetable oil
10
Shallots
6
Celery stalk
8
Carrot
25 grams
Mushroom
600 milliliters
Red wine
300 milliliters
Meat broth
3 stalk
Thyme
500 grams
Champignon
2 tablespoon
Jam
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by cutting the beef into 2.5cm (1 inch) chunks, trimming off any excess fat. Coat the pieces thoroughly in seasoned flour using a plate or plastic bag with plenty of salt and black pepper.
Step 2
Heat oil in a large flameproof casserole over medium-high heat. Brown the beef in batches, turning until well coloured on all sides. Avoid overcrowding the pan to ensure proper browning rather than stewing. Once browned, remove the meat with a slotted spoon and set aside.
Step 3
In the same pan, add the shallots, celery, and carrots, and cook for about five minutes until slightly softened.
Step 4
While the vegetables cook, soak the dried mushrooms in 300ml (½ pint) of boiling water until softened. Once ready, drain and reserve the soaking liquid, then chop the mushrooms into smaller pieces.
Step 5
Return the browned beef to the casserole and pour in the red wine or stout. Bring to a boil and let it bubble for 4-5 minutes, allowing the liquid to reduce by about a third. Stir in the stock, soaked mushrooms, their soaking liquid, and thyme.
Step 6
Bring everything to a boil, then reduce the heat to low, cover, and simmer gently for about 2½ hours, or until the beef is tender. Alternatively, transfer to a preheated oven at 150C and cook for the same amount of time.
Step 7
After the meat has become tender, stir in the button mushrooms and redcurrant jelly. Simmer for an additional 30 minutes to finish. Serve hot, ideally with a generous portion of creamy mashed potatoes.