Beef & Mushroom Braised Stew Recipe
Beef & Mushroom Braised Stew Recipe photo by Taste of Home

Beef & Mushroom Braised Stew Recipe

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Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 2 medium onions, sliced
  • 2 garlic cloves, minced
  • 1 carton (32 ounces) beef broth
  • 1 cup dry red wine or additional beef broth
  • 1/2 cup brandy
  • 1 tablespoon tomato paste
  • 1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
  • Hot mashed potatoes

Nutritional Facts

1-1/3 cup (calculated without mashed potatoes): 395 calories, 22g fat (7g saturated fat), 98mg cholesterol, 761mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 34g protein


  1. Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
  2. Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.
  3. Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 6 servings.
Originally published as Beef & Mushroom Braised Stew in Taste of Home September/October 2013

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed May. 2, 2015

"We didn't really care for this. It didn't seem to have much flavor. Not sure what we did wrong. The meat was tender, but not very flavorful."

Reviewed Nov. 3, 2014

"Husband LOVED this one--he didn't know what he liked better-the red wine or the brandy!! Like a couple of other reviewers, I also felt like there was too much liquid and I even used between 3 and 4 pounds of chuck roast! I may reduce the amount of liquids I add next time. I even left the lid off for the last 30-40 minutes to try and reduce the broth, which did help somewhat. I also had to add about a 1 teaspoon of salt to the stew before ladling it out to my crew. Overall, an easy dish to make and it produces such restaurant quality flavor!"

Reviewed Nov. 3, 2014

"I was looking for something different I could do with some beef I cooked overnight in the crockpot for Sunday after church. We ended up going out with friends instead so I had cooked beef that I needed to use. I thought I could make it work with this recipe and it did! Both my husband and my adult son thoroughly enjoyed it. My younger girls who don't like mushrooms both admitted it was pretty good. I only had white mushrooms on hand so that's what I used and the wine I had opened wasn't dry. The meat shredded up in the stew and was very tender. I will make this again and try as described but, I may make it the same way again as well. It was very good."

Reviewed Nov. 2, 2014

"Totally amazing. Savory and delicious. I froze half and the leftovers were great two months later!"

Reviewed Jan. 19, 2014

"This is one of the best beef dishes!!! Have made many times. My husband loves this dish, especially because it has gravy and mushrooms. Love it that it can be frozen."

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