Braised Beef & Mushroom Stew
Our mystery Day 10 wine shines alongside this slow-cooked beef and mushroom stew. Earthy, savory, and comforting, it’s the perfect Sunday dish to fill the kitchen with warmth and the table with rich flavors. Pour a glass early, relax, and enjoy the process.
Ingredients
- 2 lb 900 g stewing beef, cut into large cubes
- Salt & freshly cracked black pepper
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 2 parsnips or turnips chopped
- 10 oz 280 g mushrooms, halved
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef stock
- 2 tsp fresh thyme or 1 tsp dried
- 1 bay leaf
- Optional garnish: chopped parsley
Instructions
Brown the Beef
- Season beef cubes generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, sear beef cubes until browned on all sides (about 4–5 minutes per batch). Remove browned beef and set aside.
Build Flavor
- In the same pot, sauté onion until soft and translucent (~5 minutes).
- Add garlic and cook 1 minute, until fragrant.
- Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
Deglaze and Combine
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Return beef to the pot. Add carrots, parsnips, mushrooms, thyme, bay leaf, and beef stock.
- Bring to a gentle simmer.
Braise
- Cover the pot and reduce heat to low.
- Simmer gently for 2–2½ hours, stirring occasionally, until beef is tender and vegetables are soft.
- Remove bay leaf and taste; adjust seasoning with salt and pepper if needed.
Serve
- Ladle stew into bowls, making sure each serving has beef, mushrooms, and vegetables.
- Garnish with chopped parsley if desired.
- Serve with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.
Notes
Tips for Success
Searing in batches: Avoid overcrowding the pan, which can cause steaming instead of browning.
Wine: Use Mourvèdre from your advent calendar for a perfect match.
Vegetarian option: Replace beef with hearty vegetables (eggplant, root veggies) and use vegetable stock.
Make-ahead: Stew often tastes even better the next day; reheat gently before serving.
