Beef Mushroom Stew
A rich, hearty slow-cooked Beef Mushroom Stew layered with deep umami flavor from fish sauce, soy sauce, Worcestershire, and tomato paste. Tender beef, golden mushrooms, and a beautifully thickened broth make this the ultimate budget-friendly comfort meal.
Servings: 6 servings
Calories: 385kcal
Cost: 15
Equipment
- heavy pot or Dutch oven
- separate skillet for mushrooms
- mixing spoon
- measuring cups and spoons
- knife and cutting board
Ingredients
- 1.8–2 lb chuck steak, cut into large cubes
- 1 onion, sliced
- 1 tbsp butter
- 3 garlic cloves, diced
- 2 tbsp Worcestershire sauce
- 2 tsp fish sauce
- 2 tsp soy sauce
- 2 tbsp tomato paste
- 2 cups beef stock or bone broth
- 2 bay leaves
- 11 oz mushrooms, halved or sliced
- 1 tbsp balsamic vinegar
- 1 large carrot, sliced
- 1 tbsp flour (for slurry)
- 0.25 cup water (for slurry)
- salt and pepper, to taste
- fresh parsley, for serving
Instructions
- Cut the beef into large cubes. Heat oil in a heavy pot and sear the beef in batches for 1–2 minutes per side until browned. Remove and set aside.
- Add butter and sliced onions to the pot and sauté for 2–3 minutes. Return the beef, then add garlic, fish sauce, soy sauce, Worcestershire, tomato paste, bay leaves, pepper, and beef stock. Bring to a simmer, cover, and cook for 1 hour.
- In a separate pan, cook mushrooms in oil and butter without stirring for 3–4 minutes, then stir until golden. Season with salt and drizzle with balsamic vinegar.
- After 1 hour, add the mushrooms and sliced carrots to the stew. Cook uncovered for 40 minutes until the beef is tender and falling apart.
- Whisk the flour with water to make a slurry. Stir into the stew to thicken immediately.
- Garnish with parsley and serve hot over mashed potatoes, rice, or quinoa.
Notes
This stew tastes even better the next day. Freezes wonderfully for up to 3 months. Add a splash of balsamic or red wine vinegar at the end for brightness.