Slow-Simmered Beef Stew with Mushrooms
A hearty, comforting stew with tender beef and earthy mushrooms, cooked low and slow to maximize flavor without any hidden carbs. This american-inspired beef (low-carb) ready in about 170 minutes pairs beef chuck roast, olive oil, cremini 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
- 12 oz beef chuck roast
- 2 tbsp olive oil
- 8 oz cremini mushrooms
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 2 cups bone broth
- 1/2 cup diced tomatoes
- 1 tbsp chopped fresh thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat the beef chuck roast dry with paper towels, then season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef for 3 minutes per side until deeply browned, then transfer to a plate.
- Step 3: Add the diced yellow onion and carrots to the pot, cooking for 4 minutes until softened. Add the cremini mushrooms and cook for 5 minutes until golden.
- Step 4: Return the beef to the pot, then pour in 2 cups bone broth and 1/2 cup diced tomatoes. Stir in 1 tbsp fresh thyme, then bring to a gentle simmer.
- Step 5: Cover the pot, reduce heat to low, and simmer for 2.5 hours until the beef is fork-tender, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef Stew with Mushrooms take to make?
Total time is about 170 minutes (20 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-Simmered Beef Stew with Mushrooms?
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 Slow-Simmered Beef Stew with Mushrooms?
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-Simmered Beef Stew with Mushrooms 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.
Is Slow-Simmered Beef Stew with Mushrooms low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
