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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.
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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.