Mushroom & Thyme Beef Stew with Potatoes
Hearty, one-pot stew with tender beef, earthy mushrooms, and fluffy potatoes simmered in a rich thyme-infused broth for a satisfying comfort meal. This american-inspired one pot ready in about 110 minutes pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1.25 lbs, cut into 1-inch cubes beef chuck roast
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 8 oz, sliced mixed mushrooms
- 1, diced yellow onion
- 3 medium, sliced into 1/2-inch rounds carrots
- 2 cups, peeled and cubed potatoes
- 2 cups beef broth
- 1 tbsp, chopped fresh thyme
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef cubes dry with paper towels, then toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then brown beef in batches for 3-4 minutes per side until deeply seared, transferring to a plate as done.
- Step 2: Add diced onion to the pot and cook for 3 minutes until softened, then stir in sliced mushrooms and cook for 5 minutes until mushrooms release liquid and brown slightly. Add carrots and cook for 2 minutes more.
- Step 3: Return beef to the pot, then pour in 2 cups beef broth, 1 tbsp chopped fresh thyme, and 1 tsp Dijon mustard. Bring to a simmer, cover, and reduce heat to low. Simmer for 1 hour, then add cubed potatoes and continue simmering uncovered for 25 minutes until potatoes are tender and stew has thickened slightly.
Frequently asked questions
How long does Mushroom & Thyme Beef Stew with Potatoes take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom & Thyme Beef Stew with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Mushroom & Thyme Beef Stew with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom & Thyme Beef Stew with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mushroom & Thyme Beef Stew with Potatoes?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
