Beef and Mushroom Stew with Smoked Potatoes

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, slow-simmered stew featuring tender beef, earthy mushrooms, and crispy smoked potatoes, inspired by traditional Flemish carbonade flamande. This Belgian-inspired beef recipe, ready in about 165 minutes, pairs beef chuck, button mushrooms, smoked potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 120 min Serves 4 Belgian cuisine 480 cal/serving

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Ingredients

1.5 lbs beef chuck
12 oz button mushrooms
6 oz smoked potatoes
1 large onion
4 cloves garlic
1 cup red wine
2 cups beef stock
2 tbsp tomato paste
1 tsp thyme
1 tsp black pepper
3 tbsp olive oil

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Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck, cut into 1-inch cubes, and sear for 4-5 minutes until browned on all sides. Remove and set aside.
Step 2: Add 3 tbsp olive oil to the pot. Sauté 1 large diced onion and 4 minced garlic cloves for 3 minutes until translucent. Stir in 2 tbsp tomato paste and cook for 1 minute.
Step 3: Return the beef to the pot. Add 1 cup red wine, 2 cups beef stock, 1 tsp thyme, and 1 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
Step 4: Meanwhile, preheat oven to 400°F (200°C). Toss 6 oz smoked potatoes, cut into 1/2-inch cubes, with 1 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes until golden and crispy.
Step 5: Add 12 oz button mushrooms, sliced, to the stew. Simmer for 15 minutes until mushrooms are tender. Adjust seasoning and serve with roasted potatoes.