Slow-Cooked Beef Stew with Mushroom and Soy Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, umami-packed stew with fall-apart beef, earthy mushrooms, and a deep soy-infused sauce that develops over time. This French-inspired soup recipe, ready in about 175 minutes, pairs beef chuck, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 25 min Cook: 150 min Serves 6 French cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat beef cubes dry with paper towels, then toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 5 minutes per side until browned, then set aside.
  3. Step 3: Add diced onion, carrots, and celery to the pot and cook for 5 minutes until softened.
  4. Step 4: Stir in minced garlic and sliced mushrooms, cooking for 2 minutes until mushrooms release moisture.
  5. Step 5: Add 1/4 cup soy sauce, 1 tbsp tomato paste, and 1 cup beef broth, scraping up browned bits from the bottom.
  6. Step 6: Return beef to pot, add thyme and bay leaves, and bring to a simmer.
  7. Step 7: Cover and reduce heat to low, simmering for 2.5 hours until beef is tender.
  8. Step 8: Stir in 1 cup frozen peas and cook for 5 minutes until heated through.

Frequently asked questions

How long does Slow-Cooked Beef Stew with Mushroom and Soy Reduction take to make?

Total time is about 175 minutes (25 min prep + 150 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 Slow-Cooked Beef Stew with Mushroom and Soy Reduction?

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 from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Mushroom and Soy Reduction?

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 Slow-Cooked Beef Stew with Mushroom and Soy Reduction for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Beef Stew with Mushroom and Soy Reduction?

French soups 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.

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