Old-Fashioned Beef Stew with Mushrooms

Total Time:
3 hr 10 min
20 min
2 hr 50 min

6 to 8 servings

  • 6 tablespoons grapeseed or olive oil, plus more as needed
  • 3 pounds beef chuck, cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
  • 4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
  • 1 onion, roughly chopped
  • 1 tablespoon tomato paste
  • 1 cup hearty red wine, such as shiraz
  • 2 quarts beef stock or reduced-sodium beef broth
  • 2 sprigs thyme
  • 1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • Chopped fresh parsley, for topping
  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.

  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.

  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.

  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.

  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.

  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.

  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

  • Photograph by David Malosh

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