This beef and mushroom stew turns an ordinary beef stew into something extraordinary. Earthy mushrooms, pearl onions, fall-apart tender beef, and bacon are nestled in a savory broth flavored with wine and cognac - this is not your mama's beef stew!
Served over toasted sourdough, mashed potatoes, or noodles, this stew is a hearty, comforting, and delicious dinner made easily in one pot that's perfect any time of year.
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Table of Contents
- Comforting and Hearty Stews
- Why You'll Love This Dutch Oven Beef Stew with Mushrooms
- Ingredient Notes and Substitutions
- Equipment Needed
- How to Make Beef and Mushroom Stew
- Alternate Cooking Methods
- What to Serve with Beef Stew
- How to Store, Freeze, and Reheat
- More Hearty Soup and Stew Recipes
Comforting and Hearty Stews
There are so many different flavors at play with this stew that you'll have a tough time picking out your favorite ones. It definitely stands out from the norm. This is hearty and has a thick, gravy-like broth that warms you up from the inside out.
Stews are the definition of warm and savory comfort food. Simmered in rich broths and full of hearty ingredients they'll make your mouth water long before they're set before you. Try other favorites like my Greek Beef Stew, Green Chile Chicken Stew, or Mexican Pork Stew.
Why You'll Love This Dutch Oven Beef Stew with Mushrooms
Easy Prep - You'll love how incredibly filling and delicious this beef stew is and how easy it is to cook with a Dutch oven. When you make stew in a Dutch oven, all the prep can be done on the stovetop and then transferred to the oven to cook, all in the same pot!
The sauce is a standout! The wine and cognac make the salty bacon and tender beef taste out of this world, especially when it's smothered in a gravy chock full of mushrooms and carrots.
It's adaptable too! It's really easy to add a little kitchen flair! Just change up the spices and you have a completely different stew.
- Stew Beef
- Fresh Mushrooms
- Frozen Pearl Onions
- Yellow Onion
- Olive Oil
- Salt & Pepper
- Cognac - substitute dry sherry if desired
- Dry Red Wine (Burgundy or Pinot Noir)
- Beef Broth
- Tomato Paste
- Dried thyme - fresh thyme can also be used. Increase to ½ teaspoon.
- All-purpose Flour
Ingredient Notes and Substitutions
- Use low-sodium beef broth if you are watching your sodium intake.
- If you don't want to use alcohol to make the stew, substitute the red wine and cognac with beef broth.
- If you want to use fresh thyme, increase the amount to ½ teaspoon.
Best Beef for Stew
It's easiest to buy beef cubes at the store. It might also be labeled stew meat. This is a tough kind of beef that becomes tender when you cook it slowly over low heat.
Otherwise, you can also buy beef chuck. It is one of the best beef cuts for stew. You can cut it into cubes to use for the stew.
Best Mushrooms for Stew
Any mushrooms will work for stew. Buttom, cremini, chanterelle, oyster, porcini, portabello, shitake, wild, or a combination of mushrooms.
Dried mushrooms will need to be rehydrated before using them. You can rehydrate them in water or beef broth.
If using wild mushrooms, make sure they are safe to eat. Chicken of the Woods, Hen of the Woods, and puffball mushrooms are good choices.
How to Make Beef and Mushroom Stew
- In a large Dutch oven, heat the olive oil over medium heat. When you see the oil shimmer, add the bacon and cook until it is browned about 10 minutes.
- Remove the bacon with a slotted spoon to a dish and set it aside.
- Season the stew beef and place it in the Dutch oven.
- Cook the beef chunks until they are browned on all sides, about 5 minutes. Remove and place it in the dish with the bacon.
- Add the seasoned carrots and sliced onions to the hot fat in the pan.
- Stir occasionally until the onions are soft, translucent, and lightly browned. During the last minute, add the garlic.
- Place the browned meat and bacon back into the Dutch oven with the vegetables.
- Carefully pour the cognac, red wine, and beef broth over all. Add the tomato paste and thyme, stir well, and bring to a simmer. Cover and place in the oven for 75 minutes.
- Place the sliced mushroom and butter into a skillet.
- Saute them for 5 minutes. Place in the refrigerator until ready to use.
- When the cooking time is up, remove the pot from the oven. The beef should be very tender.
- Mix the water and flour together and stir it into the hot stew.
- Pour in the pearl onions and the sauteed mushrooms.
- Bring the stew to a boil on the stovetop, lower the heat, and let it simmer for 15 minutes.
Serve Dutch Oven Beef Stew hot over a toasted slice of sourdough bread, mashed potatoes, or noodles. Enjoy!
Alternate Cooking Methods
Crockpot Beef Stew with Mushrooms
Using a skillet instead of a Dutch Oven, brown bacon, beef, onions, carrots, garlic, and mushrooms as stated in the recipe. Place the mushrooms in the refrigerator until ready to use.
Deglaze the skillet with cognac then add all the other ingredients to the crockpot except the mushrooms and pearl onions. Cover and cook for 7 hours on low.
When cooking is complete, mix flour and water and stir into crockpot. Add the sauteed mushrooms and frozen pearl onions to the pot and turn to high and cook for 15 minutes.
Instant Pot Beef Stew with Mushrooms
Using the saute feature on your instant pot, brown bacon, beef, onions, carrots, garlic, and mushrooms as stated in the recipe. Place the mushrooms in the refrigerator until ready to use.
Deglaze the instant pot with cognac then add the remaining ingredients except for sauteed mushrooms and frozen pearl onions.
Cook for 30 minutes under pressure then naturally release pressure for 15 minutes and manually release the rest.
When cooking is complete, mix flour and water and stir into the instant pot. Add the sauteed mushrooms and frozen pearl onions to the pot and cook on saute for 15 minutes, stirring once or twice.
What to Serve with Beef Stew
Bread is a must for stew. Buttermilk biscuits or rolls are good ones. Crusty French bread is great for this red wine beef French stew.
Salad is an excellent side dish for a hearty beef stew. Go with a simple mixed green salad or Caesar salad.
How to Store, Freeze, and Reheat
To Store: Allow the stew to cool to room temperature then place it in an airtight container in the refrigerator for up to 4 days.
To Freeze: Place cooled stew in a freezer-safe container or plastic freezer bag and freeze it for up to 3 months. Thaw stew in the fridge overnight.
To Reheat: Place the stew in a saucepan over medium heat. Stir occasionally until it is heated through. You can also reheat stew in the microwave on HIGH for 1 minute followed by 30-second increments, stirring after each increment.
More Hearty Soup and Stew Recipes
- 15 Bean Soup with Ham
- Chicken Black Bean Soup
- Crockpot Hamburger Soup
- Seafood Stew
- Vegetable Beef Soup with Pasta
Find lots of delicious and comforting soup recipes right here on 2CM!
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Beef Mushroom Stew
- 2 teaspoons olive oil
- 4 ounces smoked bacon diced
- 1 ¼ pounds stew beef
- 2 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 3 large carrots sliced diagonally into 1" chunks
- 1 yellow onion sliced
- 2 cloves garlic chopped
- ¼ cup Cognac
- 325 ml dry red wine such as Pinot Noir ½ bottle
- 1 cup beef broth
- 1 Tablespoon tomato paste
- ¼ teaspoon dried thyme
- 2 Tablespoons butter
- ½ pound fresh mushrooms remove stems and slice
- 2 Tablespoons water
- 1 ½ Tablespoons all-purpose flour
- 6-8 oz frozen pearl onions
- Preheat the oven to 250 degrees.
- In a large Dutch oven, heat the olive oil over medium heat. When you see the oil shimmer, add the bacon and cook until it is browned, about 10 minutes. Remove the bacon to a dish and set it aside.
- Season the stew beef with 1 teaspoon salt and ½ teaspoon pepper. Place it in the Dutch oven and cook until it is browned on all sides, about 5 minutes. Remove and place it in the dish with the bacon.
- Add the carrots and sliced onions, seasoned with 1-½ teaspoons salt and ½ teaspoon pepper, to the hot fat in the pan. Stir occasionally until the onions are soft, translucent and lightly browned. In the last minute, add the garlic.
- Place the browned meat and bacon back into the Dutch oven. Carefully pour the cognac, red wine and beef broth over all. Add the tomato paste and thyme, stir well and bring to a simmer. Cover the pot with its lid and place in the oven for 75 minutes. When done the meat should be very tender.
- While stew is cooking in oven, saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes. Set aside.
- To finish, remove the pot from the oven. Using a fork or whisk, mix together 2 tablespoons of water with 1-½ tablespoons of flour and stir it into the hot stew. Pour in the pearl onions and the sauteed mushrooms. Bring the stew to a boil on the stovetop, lower heat, and let it simmer for 15 minutes. Serve hot.
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