Hearty Beef and Mushroom Stew Recipe
Welcome to my recipe for Beef and Mushroom Stew in Red Wine. This hearty and warming dish is the perfect comfort food for a chilly evening or a weekend dinner party.
This recipe combines tender beef chuck with savory bacon, earthy mushrooms, sweet carrots, and a rich red wine sauce. The flavors of this stew are deep and complex, and it’s an excellent way to showcase good quality beef.
I discovered this recipe when I was searching for a winter version of the classic French dish boeuf bourguignon. This stew has all of the same flavors, but it’s more accessible and easier to make. You can prepare it in a Dutch oven on your stovetop or in a slow cooker, depending on your preference.
The process of making this stew is straightforward, but there are some tips and tricks that will guarantee a perfect result every time. I’ll guide you through the ingredient list, cooking instructions, substitutions, and variations so you can make this stew in whatever way suits you best. So get ready to warm up with a bowl of deliciousness!
Why You’ll Love This Recipe
Dear food lovers,
Allow me to persuade you why this Beef and Mushroom Stew in Red Wine recipe is the perfect meal for any occasion. This hearty stew will warm your heart and soul, and leave your taste buds tingling with joy.
First and foremost, this recipe combines tender chunks of beef chuck with earthy button mushrooms, sweet carrots, spicy garlic cloves, and bacon cut into small pieces, all braised to perfection in a rich red wine sauce. What’s not to love about that?
Moreover, this dish is incredibly versatile. It can be cooked in a slow cooker or a Dutch oven, depending on your preference and cooking expertise. You can also make substitutions or variations based on your own taste preferences – swap in different types of mushrooms or try adding some potatoes or pearl onions for extra texture.
Another reason why this recipe is amazing is that it is easily scalable. Whether you’re cooking for a cozy family dinner or hosting a large gathering of friends, you can adjust the quantities according to the size of your party without compromising on flavor.
Lastly, this beef and mushroom stew pairs perfectly with a glass of your favorite red wine. The savory flavors of the stew are complemented by the bold notes of a good red wine, making it an ideal meal for elegant dinners or casual get-togethers.
In conclusion, I highly recommend trying out this Beef and Mushroom Stew in Red Wine recipe. It’s packed with flavor, highly adaptable, perfect for any size gathering and makes for an unforgettable dining experience. Trust me; it will quickly become one of your go-to recipes.
Ingredient List
- 450g/1lb beef chuck, cut into 1-inch pieces
- 4 slices bacon, cut into 1-2 inch pieces
- 1 cup chicken broth
- 1 cup dry red wine (best to use good wine)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 carrots, peeled and cut into pieces
- 250g/8oz button mushroom
- 1 tbsp flour
- 1 tsp dried thyme
- 1 tsp ground rosemary
- sea salt and freshly ground black pepper
The Recipe How-To
Step 1: Prep the Ingredients
– Cut 450g (1lb) of beef chuck into 1-inch pieces.
– In a bowl, mix together 1/4 cup flour with 1 teaspoon each of ground rosemary and dried thyme.
– Season the beef with 3/4 teaspoon salt and 1/2 teaspoon ground black pepper, then toss it into the flour mixture to coat.
– Peel and slice 2 large carrots into 1/2 inch pieces.
– Slice 4 slices bacon into 1/2 inch pieces.
– Mince 2 cloves garlic.
– Clean and halve 8 ounces button mushrooms.
Step 2: Sear the Beef
– Heat up 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
– Add the coated beef to the pot and cook, stirring occasionally, for about 5 minutes, or until the beef is browned on all sides.
– Using a slotted spoon, remove the beef from the pot and transfer it onto a plate.
Step 3: Cook the Bacon and Vegetables
– Using the same pot you just used for browning the beef, add in the sliced bacon. Cook for about 6 minutes, or until browned and crispy.
– Remove the bacon from the pot using a slotted spoon and place it on a paper towel-lined plate.
– In the same pot, sauté the sliced carrots until they are slightly softened, then add in minced garlic and stir for about 30 seconds.
– Add sliced mushrooms to the pot and continue to cook until they are tender.
Step 4: The Wine Sauce
– Add back in your cooked bacon and beef into your dutch oven/beef pot then pour in your wine (use around 1-2 cups of good red wine) and reduce until about half. Then add in 1 cup of chicken or beef broth, bring to boil.
– Turn the heat down to low, cover the pot and simmer until the beef is tender, it typically takes around 2 hours.
Step 5: Slow Cook
– (Alternative method): If you have a slow cooker, transfer everything into the appliance and cook on LOW for 8 hours.
Step 6: Finish & Serve
– Once the meat is tender, remove from the heat and season with salt and pepper to taste.
– Garnish with chopped parsley if desired.
– Serve hot with crusty bread, boiled potatoes or a side of grains like rice or barley.
Substitutions and Variations
My good fellows, if you’re seeking to spice up this already delightful beef and mushroom stew in red wine, allow me to suggest a few variations and substitutions. Fear not, for I shall never lead you astray in matters of the taste buds.
Firstly, let’s talk about the mushrooms. While button mushrooms are undoubtedly divine in this stew, you may fancy shiitake mushrooms for an earthier flavor or portobello mushrooms for heartier bites. If you’re feeling particularly adventurous, try a medley of different types of mushrooms for a truly wild and delicious experience.
If bacon isn’t quite your thing, do not fret. You can replace it with pancetta or even skip it altogether for a lighter version of the dish. However, I must warn you that the little bit of smokiness and saltiness that bacon provides is simply irresistible.
Now, let us consider the type of wine used in this recipe. While dry red wine is preferred for its full-bodied taste and depth, don’t be afraid to experiment with other wines as well. A good beef broth or beer can serve as suitable substitutes if red wine is unavailable to use or to achieve different flavors.
Last but not least, the beef itself can also be swapped out with brisket meat or cut into smaller pieces if desired. Experiment with braising cuts specifically using slow cookers and pancetta instead of bacon could create a beautiful dish called “wine-braised beef.”
These variations and substitutions offer exciting twists to this classic dish which can elevate your culinary experience to new heights!
Serving and Pairing
This hearty and flavorful beef and mushroom stew in red wine is the perfect comfort food for those colder evenings. I suggest serving this dish hot, garnished with freshly chopped parsley and a slice of crusty bread to mop up all the delicious sauce.
When it comes to pairing, you should opt for a full-bodied red wine that can stand up to the richness of the stew. A classic suggestion, of course, would be Bordeaux or Burgundy, but a Syrah or Cabernet Sauvignon would work just as well.
If you’re looking for a non-alcoholic alternative, you could try pairing this dish with a dark stout or malty ale, which would complement the hearty flavors of the beef and mushrooms.
As for sides, I recommend serving steamed or roasted vegetables like carrots or green beans on the side. Mashed potatoes or creamy polenta make perfect accompaniments as well since they can help soak up some of the flavorful sauce.
All in all, this beef and mushroom stew in red wine is a crowd-pleaser with its savory aroma and rich flavor. It’s perfect for cozy gatherings with friends and family and pairs well with bold red wines and warm sides.
Make-Ahead, Storing and Reheating
This Beef and Mushroom Stew in Red Wine is an ideal dish to make ahead of time, whether you want to prep it the night before or freeze it for a future meal. Also, it is effortless to store in your refrigerator or freezer because this dish doesn’t lose its flavor or texture when reheated. Below are some make-ahead, storing, and reheating tips to ensure your beef stew with mushrooms remains delicious:
– Make-Ahead: This beef stew with mushrooms recipe can be prepared up to two days before you plan on serving it. Add the bacon and browned beef chuck into a Dutch oven with other main ingredients. Once you’ve completed the recipe, let it cool down to room temperature, then place it in an airtight container and refrigerate it for up to two days.
– Storing: If you have any leftovers after making this dish, allow them to cool down at room temperature. Once cooled, transfer them to an airtight container and refrigerate for up to three days.
– Freezing: Beef and mushroom stew in red wine is one of those dishes that holds up well when frozen. Let the dish cool entirely once you’ve put it all together. Pour the mixture into an airtight container or large ziplock bag and store it in the freezer for up to three months.
– Reheating: To reheat the stew, leave it at room temperature for 15 minutes after washing away any spots of frost from your frozen leftovers. Pour into a pot and heat over medium heat until simmering. You may need to add about 1/4 cup or 1/2 cup of water to thin out the liquid before heating.
By following these make-ahead, storing, and reheating tips, you can enjoy your delectable Beef and Mushroom Stew in Red Wine whenever you desire a savory and warm meal!
Tips for Perfect Results
For the perfect beef and mushroom stew in red wine, there are some essential tips to keep in mind. After all, a perfectly braised beef with tender mushrooms swimming in a rich, flavorful sauce is what we’re all after.
Firstly, choose good-quality beef chuck for the recipe. The meat should be marbled with fat that will melt into intense flavor and tenderness as it cooks. Secondly, make sure you dry the meat properly before browning it. If it’s too wet, it won’t sear as nicely and will end up steaming instead of browning.
Don’t rush the cooking process if you want to achieve that melt-in-your-mouth tenderness. Whether using a slow cooker or a Dutch oven, cook your stew low and slow for two hours or until fork-tender. And don’t forget to skim off any fat or scum from the surface of the cooking liquid during this time.
Using fresh herbs such as thyme and rosemary will add depth and complexity to the dish’s flavors. Simmering them along with garlic cloves in the stew will give it an almost intoxicating aroma.
For a more concentrated flavor, reduce the sauce by simmering it for a few extra minutes before serving – it’s not necessary but will make your stew even richer.
Lastly, let your beef and mushroom stew sit for at least 10-15 minutes after cooking to allow flavors to meld together beautifully. I guarantee each spoonful will have you feeling cozy and warm inside.
FAQ
As home cooks prepare recipes, they often have various questions about the ingredients, techniques, and best ways to customize the meal. Therefore, in this section, I aim to tackle the most frequently asked questions about this beef and mushroom stew in red wine recipe.
What does adding red wine to stew do?
In the process of slow-cooking beef chuck, the acidity in red wine plays a crucial role in making the meat tender. Additionally, the flavor profile of the beef stew is enriched by the wine, as its taste compounds are intensified as some of the liquid evaporates in the oven. This enhances the taste of the stew, making it even more scrumptious.
Is red cooking wine good for beef stew?
When it comes to hearty stews, it’s best to avoid the delicate Pinot Noir and instead opt for a robust red wine. Cabernet, Merlot, Zinfandel, Shiraz, and Malbec are excellent choices that will perfectly complement the rich flavors of the dish.
What red wine to use in beef stew?
Pairing red wine with tomato-based Beef Stew requires a wine that has good acidity to balance the flavors. Barolo, Barbaresco or Zinfandel are great options for this purpose. If you are serving Beef Stew with less dense sauces, then Vinsobres, Burgundy, Nero D’Avola or a red Côtes du Rhône make for an excellent match in terms of taste.
What is the best wine for beef stew?
When it comes to beef stew, the perfect wine pairing is important. A full-bodied red wine with dark fruit and strong tannin notes complement the robust flavour of beef stew exceptionally well. Among the top choices for this pairing are Malbec and Cabernet Sauvignon, but don’t count out peppery French Bordeaux and Syrah, as they can provide a delicious balance to the dish.
Bottom Line
In conclusion, this Beef and Mushroom Stew in Red Wine recipe is a must-try for any food enthusiast out there. It’s perfect for family dinners or when entertaining guests. The combination of tender beef chunks, earthy mushrooms, and red wine creates a flavorful and comforting stew that will warm up your soul.
One of the best things about this recipe is that you can make it ahead of time and store it for later. The flavors will only intensify with time, making it even more delicious. Plus, the recipe can easily be modified to suit your particular taste preferences by substituting or adding different ingredients.
Whether you choose to make it in a Dutch oven or a slow cooker, this Beef and Mushroom Stew in Red Wine recipe will surely become one of your go-to comfort foods. So don’t hesitate to give it a try! You won’t be disappointed.
Beef and Mushroom Stew in Red Wine Recipe
Ingredients
- 2 lbs beef chuck
- 4 slices bacon
- 4 tablespoons flour
- 1 teaspoon ground rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 garlic cloves
- 1 1/2 cups red wine
- 1 cup chicken broth
- 2 -3 carrots
- 1 lb button mushroom
Instructions
- Start by creating the oil you will brown the beef in, and the best for a really rich, smoky flavor is bacon fat. Dice the bacon and cook in your stew pot over medium-high heat. Once the bacon bits are crispy and have rendered all their fat, remove bacon with a slotted spoon and set aside. Then pour out all but a tablespoon of the fat and keep the rest handy.
- Combine flour, rosemary, thyme and salt with black pepper to taste and shake with beef cubes until covered.
- Brown half of the beef in the fat, browning on both sides - add fat if it isn't browning properly. Remove the first batch of beef and brown the second, including any left over flour mixture. Add fat as needed, then remove from the pot and set aside.
- Reduce the heat to medium, mince garlic and add to pan, adding a little fat if needed. Once garlic becomes fragrant, add quartered mushrooms and cook briefly.
- Add red wine, stir to deglaze the pan, pour in broth and throw in the cubed carrots and crispy bacon bits. Bring to a boil then reduce to a simmer.
- Cover and cook on the stove-top until meat is tender, about 1 1/2 to 2 hours.