Description

This hearty Beef & Mushroom Stew is the ultimate comfort food, featuring tender chunks of chuck steak slow-cooked with savory mushrooms, aromatic onions, and a blend of rich umami flavors from Worcestershire, soy, and fish sauces. Enhanced with tomato paste and balsamic vinegar, this stew develops a deep, complex flavor profile that’s perfect for cozy dinners. Serve it over mashed potatoes, rice, quinoa, or steamed vegetables for a satisfying meal.

Ingredients

Scale

Beef Stew

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

Mushrooms

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

Thickening

1 tablespoon flour
¼ cup water

Garnish

2 tablespoons parsley, chopped
Extra black pepper

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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 into thick pieces to ensure even cooking and proper texture.
Sear the beef: Heat a large, heavy pot or saucepan over medium-high heat. Add 1 tablespoon olive oil and sear half of the beef cubes for 1-2 minutes on each side until browned. Remove to a bowl and repeat with the remaining beef. This step locks in flavor by caramelizing the meat’s surface.
Sauté the onions: In the same pot, melt 1 tablespoon butter and add the sliced onions. Cook for 2-3 minutes until softened and slightly translucent, building the stew’s flavor base.
Combine onions and beef: Return the seared beef to the pot. Add garlic, fish sauce, soy sauce, Worcestershire sauce, tomato paste, bay leaves, and black pepper. Pour in the beef stock and stir to combine. Bring to a gentle simmer, cover with a lid, and cook for 1 hour, stirring occasionally for even cooking and to prevent sticking.
Pan-fry the mushrooms: While the stew simmers, heat a large frying pan over medium-high heat. Add olive oil and butter, then the mushrooms. Cook undisturbed for 3-4 minutes to develop a golden crust, stir, and cook for another 3-4 minutes. Season with salt and cook for an additional 3 minutes. Finish by drizzling balsamic vinegar and stirring for 30 seconds to add a rich tangy depth. Set mushrooms aside.
Continue cooking the stew: After the initial hour, add the cooked mushrooms and sliced carrots to the stew. Continue to simmer uncovered for 40 more minutes, allowing the flavors to meld and the carrots to soften.
Make a flour slurry: To thicken the stew slightly, whisk 1 tablespoon flour into ¼ cup water until smooth. Stir this slurry into the stew and allow it to thicken immediately while stirring to avoid lumps.
Garnish and serve: Remove bay leaves, then sprinkle chopped fresh parsley and extra black pepper on top. Serve the stew hot over sour cream mashed potatoes, rice, quinoa, or a selection of steamed vegetables for a comforting and nourishing meal.

Notes

This slow-cooked stew uses secret umami ingredients like fish sauce and Worcestershire sauce to build a deep, complex flavor.
The mushrooms are pan-fried separately to ensure they develop a golden-brown crust, adding texture and richness.
You can substitute chuck steak with other stew beef cuts like gravy steak or casserole beef.
Serve with mashed potatoes, rice, quinoa, or steamed vegetables for a complete, comforting dinner.
The flour slurry helps gently thicken the stew without overpowering its rich broth.
Leftovers taste even better as the flavors continue to meld overnight.

Nutrition

Serving Size: 1 serving
Calories: 473
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