Beef and Mushroom Stew

Beef stews are normal occurrences on my dinner table.  Stews are easy to cook (and quick with a pressure cooker) and my housemates love beef. The current favorites are Korean Beef Stew (sweet and spicy) and Irish Beef Stew (thick and flavorful). I decided to try a different recipe (based on MyRecipe’s version) – this time adding mushrooms and red wine. My housemates liked it a lot so I just have to save this recipe.

Mushroom trivia: Crimini (or cremini) mushrooms are not Italian mushrooms, although the name is probably derived from the Italian word crema (cream). These mushrooms belong to the same species as the White Button mushrooms, just a different strain. Crimini mushrooms are more flavorful though. Both types are nutritious (read here if you want more details on their nutrients).



  • 1 tbsp cooking oil, divided
  • 1 cup crimini or button mushrooms
  • 1/2 cup onions, chopped
  • 1 tbsp garlic, chopped
  • 1/4 cup all purpose flour
  • 500 grams beef
  • 1/2 cup red wine
  • 1 1/2 cup beef broth
  • 1 pc bay leaf
  • 1/2 tsp dried thyme or 1/2 tbsp fresh thyme
  • 1 cup carrots, chopped
  • 1 cup potatoes, cubed
  • 1/2 tsp cayenne (or to taste)
  • 1 tsp sugar (or dark chocolate, to taste)
  • salt and pepper to taste


  1. Heat 1 teaspoon oil in a large cooking pot. Sauté mushrooms for 5 minutes or until mushrooms begin to brown. Set aside in a large bowl. Add the onions to the pot and cook until tender and golden brown. Add the garlic and continue sautéing for 1 minute. Add onion mixture to the bowl.
  2. Dredge beef in flour, shaking off excess. Heat remaining oil in the pot. Cook the beef in batches,  6 minutes per batch, to brown all sides. Add browned beef to the bowl.
  3. Add the red wine to the pot, scraping to loosen browned bits. Add thyme, broth, and bay leaf, and bring to a boil. Add the beef mixture and simmer for 1 hour.
  4. Add the potatoes, carrots, cayenne and sugar. Simmer, uncovered until the beef and vegetables are very tender. Stir occasionally and add water or broth as needed to ensure stew is not dried out. Season with salt and pepper. Discard bay leaf. Serve with noodles, rice or bread. Enjoy!

3 responses to “Beef and Mushroom Stew

  1. I’m adding some garlic salt instead of garlic cloves, hope it’s
    fine, as I don’t wanna use garlic here directly…

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