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Beef & Mushroom Braised Stew

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


  • 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


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

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Average Rating:
  • CMoore78
    Feb 13, 2019

    Threw everything (except the flour) into a crock pot and cooked for about 6 hours. Very easy. Doubled the mushrooms and accidentally forgot the tomato paste. My family absolutely LOVED this! Served with the mashed potatoes as in the directions and some green beans. Will DEFINITELY be making this often!

  • suejjj
    Feb 13, 2018

    Thought this was great, perfect cold weather stew! Used just rosemary and thyme, but upped amounts (family favs), and added whole baby red potatoes because I did not have time to make mashed at the end. Also did not add thickener as I didn’t know how much adding potatoes would matter. Plenty of liquid left, but potatoes soaked up some salt - easily fixed by diner’s salt shaker! Thanks for sharing!

  • meaganteal
    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.

  • lshaw
    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!

  • teamwillard
    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.

  • spoiledbasher
    Nov 2, 2014

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

  • Gerrie47
    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.

  • hosta215
    Nov 29, 2013

    This is really tasty...I'm making it again for my husband.

  • matteliz
    Oct 31, 2013

    This is pretty good, though not terribly exciting. Nice deep flavor, lots of mushrooms. I used baby portobellas and quartered them.Update--9-23-14--This time I reduced the liquid by simmering ~20 minutes before adding beef. This time the flavor was deeper and I liked it better. My boys ate it well.

  • annrms
    Oct 17, 2013

    Just made this using my pressure cooker instead of the oven...cut back on the liquid to 2 cups. Added the brandy to the sauteed mushrooms and then stirred all into the stew. Added 1/2 bag of frozen pearl onions, too. Will have it with mashed potatoes or noodles! Thanks, Amy!