Era-Defined Mushroom & Thyme Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A slow-simmered stew capturing the essence of traditional European comfort food with earthy mushrooms and fresh thyme. This french-inspired slow cooker ready in about 170 minutes pairs cut into 1-inch cubes Beef chuck roast, Beef broth, quartered Mixed mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 1/2 lbs, cut into 1-inch cubes Beef chuck roast
• 3 cups Beef broth
• 1 1/2 cups, quartered Mixed mushrooms
• 2 medium, cut into 1/2-inch slices Carrots
• 1 medium, finely diced Yellow onion
• 4 cloves, minced Garlic
• 2 tbsp, leaves only Fresh thyme
• 2 tbsp All-purpose flour
• 1 tbsp Olive oil
• 1/2 cup Red wine

Instructions

1. Step 1: Season beef chuck cubes with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then dust evenly with 2 tbsp all-purpose flour.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Brown beef cubes in batches, about 3-4 minutes per batch, until deeply golden on all sides, then set aside.
3. Step 3: Add 1 medium finely diced yellow onion to the Dutch oven and cook for 3 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes until liquid reduces by half.
5. Step 5: Return beef to the pot, add 3 cups beef broth, 1 1/2 cups quartered mixed mushrooms, and 2 tbsp fresh thyme leaves. Bring to a gentle simmer, then cover and transfer to a preheated 325°F oven.
6. Step 6: Cook for 2 hours, checking occasionally to ensure it's simmering gently. After 1 hour, add 2 medium cut into 1/2-inch slices.
7. Step 7: Uncover and continue cooking for 30 minutes more until beef is fork-tender and sauce has thickened slightly. Discard thyme stems, adjust seasoning with salt and pepper to taste, and serve hot with crusty bread.