This rich and comforting Beef and Mushroom Stew combines tender chunks of beef slowly braised in red wine, aromatic vegetables, and tomato paste, paired with creamy sautéed mushrooms enriched with butter, milk, and fresh herbs. It’s a satisfying one-pot meal bursting with depth, flavor, and wholesome ingredients—perfect for cozy dinners or weekend feasts.
Cooking Time
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Prep Time: 25 minutes
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Braising Time (Beef): 40–45 minutes
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Mushroom Sauté Time: 15–20 minutes
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Total Time: ~90 minutes
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Servings: 4–6
Ingredients
For the Beef Stew:
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2 tbsp vegetable oil
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1 tbsp butter
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700 g beef (stew meat, cut into cubes)
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Salt & freshly ground black pepper, to taste
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1 onion, chopped
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3 garlic cloves, minced
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1 celery stalk, chopped
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1 ramiro (red bell) pepper, diced
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1 tsp dried oregano
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350 ml red wine (such as cabernet or merlot)
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1–2 sprigs fresh rosemary
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2–3 medium potatoes, peeled and diced
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1 tsp salt (for potatoes)
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2 tbsp tomato paste
For the Creamy Mushroom Side:
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1 tbsp vegetable oil
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1 tbsp butter
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1 onion, thinly sliced
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200–250 g mushrooms, sliced
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1 tbsp butter (extra)
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100 ml milk
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Fresh dill, finely chopped
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Salt & black pepper, to taste
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Fresh parsley, chopped for garnish
Step-by-Step Cooking Directions
1. Brown the Beef
Season beef cubes generously with salt and pepper. In a large, heavy-bottomed pot, heat vegetable oil and butter over medium-high heat. Add beef in small batches and brown each side—about 3 minutes per batch—for a rich, savory base.
2. Build the Flavor Base
Remove beef temporarily. Add chopped onions, garlic, celery, and diced ramiro pepper to the same pot. Sauté for 5–7 minutes until softened and aromatic. Stir in oregano.
3. Deglaze with Red Wine
Pour in the red wine, scraping the pot bottom to release browned bits. Bring to a simmer and let it reduce slightly for 3–4 minutes. Return beef along with any accumulated juices.
4. Simmer the Stew
Add rosemary sprigs, diced potatoes, and tomato paste. Stir to combine. Lower heat to maintain a steady, gentle simmer. Cover and cook for 40–45 minutes or until meat is tender and potatoes are soft. Taste and adjust seasoning.
5. Sauté the Mushrooms
About 15 minutes before serving, heat oil and butter in a skillet. Add sliced onions and cook for 2 minutes. Add mushrooms and an extra knob of butter. Sauté 5–7 minutes until golden. Pour in milk, bring to gentle simmer, and season with salt and pepper. Stir in fresh dill and remove from heat.
6. Finish and Plate
Ladle the beef stew into bowls or plates. Top with a generous spoonful of creamy mushroom-dill mixture. Garnish with a sprinkle of fresh parsley.
Nutritional Information (Approximate per Serving)
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Calories: 550 kcal
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Protein: 38 g
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Fat: 28 g
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Carbohydrates: 35 g
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Fiber: 4 g
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Sodium: 650 mg
The Origins and Popularity of the Recipe
Beef stew is a culinary classic found across cultures—French boeuf bourguignon, Hungarian goulash, and Irish stew are all close relatives. This recipe nods to these traditions, using red wine and herbs as a flavorful base. The creamy mushroom-dill side conveys Eastern European influence, where dill, mushrooms, and dairy are popular pairings. Combined, it forms a beloved fusion of cuisines that resonate with home-cooking comfort.
Reasons Why You’ll Love the Recipe
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Deep, soulful flavors from wine, herbs, and tomato paste
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Tender, melt-in-your-mouth beef and potatoes
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Luxurious, creamy mushrooms with a refreshing herb finish
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One-pot cooking with minimal fuss
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Flexibility to adapt leftovers or serve over grains
Health Benefits
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Lean beef delivers high-quality protein, iron, and B vitamins
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Mushrooms offer antioxidants and vitamin D precursors
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Onions, garlic, and celery provide fiber and heart-healthy nutrients
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Potatoes are a good source of potassium and complex carbs
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Dill and parsley contribute vitamins A, C, and K
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Red wine reduction adds beneficial polyphenols
Serving Suggestions
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Serve over mashed potatoes, rice pilaf, or buttered noodles
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Offer crusty bread or garlic toast on the side
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Pair with a side salad dressed in vinaigrette to balance richness
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Finish with a crisp white wine or a bold red to complement flavors
Common Mistakes to Avoid
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Skipping proper browning: Adds crucial flavor through the Maillard reaction
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Using too much heat while simmering: Can toughen meat; keep it gentle
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Adding milk too early in mushrooms: Cook mushrooms fully first to prevent sogginess
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Leaving out fresh herbs: Rosemary and dill bring freshness that balances richness
Pairing Recommendations
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Wines: Bold reds like Shiraz or Malbec for stew; crisp Sauvignon Blanc for mushrooms
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Beers: Rich amber ale or porter and Belgian witbier
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Non-alcoholic: Sparkling water with lemon or a light herbal tea
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Dessert: Baked apples, lemon pudding, or simple fruit compote
Cooking Tips
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Use a heavy-bottomed Dutch oven for even heat
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Cut beef into even pieces to ensure consistent cooking
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Let the stew rest 10 minutes before serving to meld flavors
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Store leftovers in the fridge for 3–4 days; reheat gently
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Freeze extras without milk, adding creamy side fresh when serving
Similar Recipes to Try
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Beef Bourguignon with Pearl Onions
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Hungarian Beef Goulash with Paprika
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Creamy Chicken Stroganoff with Mushrooms
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Irish Guinness Stew
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Pork and Mushroom Skillet Bake
Variations to Try
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Add root vegetables: carrots, turnips, or parsnips to stew
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Use lamb instead of beef for a different flavor profile
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Make it gluten-free by ensuring broth and paste are GF
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Make it spicy: add chili flakes or smoked paprika
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Creamier: stir in sour cream or crème fraîche into mushrooms
Ingredient Spotlight: Mushrooms
Mushrooms are the linchpin of this dish—absorbing flavors and contributing deep umami. Nutrient-rich and low-calorie, they add texture and an earthy finish that complements both the beef and creamy side. Their vitamin D content (especially when sun-dried) supports bone health and immunity, making them both a flavor and health star.
Conclusion
This Beef and Mushroom Stew with Red Wine and Creamy Dill Mushrooms brings together a winning combination of robust, comforting flavors and satisfying textures. Perfect for cooler evenings or celebratory meals, it’s a dish that warms the soul and brings everyone to the table. With simple ingredients, clear steps, and flexible sides, it’s destined to become a favorite in your home kitchen.
10 Comprehensive Frequently Asked Questions
1. Can I use cheap red wine?
Yes—choose any dry red wine you enjoy drinking for best flavor results.
2. Can this be made in a slow cooker?
Certainly. Brown and sauté as directed, then transfer to a slow cooker. Cook on low for 6–8 hours.
3. How do I thicken the stew if too thin?
Mash a few pieces of potato in the pot or add a slurry of 1 tbsp flour + water.
4. Can I omit the mushrooms if I don’t like them?
Yes—serve stew with creamy mashed potatoes instead.
5. Is it freezer-friendly?
Yes. Freeze primary stew (without mushrooms), thaw, then add fresh mushrooms when reheating.
6. How can I make it dairy-free?
Substitute milk and butter in mushroom sauté with olive oil and dairy-free milk.
7. Can I use dried herbs instead of fresh?
Yes—use ¼ tsp each dried rosemary and oregano in the stew, and ½ tsp dried dill with mushrooms.
8. Can I cook it all in one pot?
Yes—after completing stew, remove portion and reuse the same pan for mushrooms.
9. How do I reheat leftovers?
Warm gently on the stovetop or oven to preserve texture and prevent separation.
10. Can I adjust potato quantity?
Of course—add more or fewer potatoes to suit your preference or dietary needs.