Timeless Beef and Mushroom Stew with Red Wine
A slow-simmered stew with rich beef, earthy mushrooms, and a velvety red wine reduction that develops depth over hours. This french-inspired slow cooker ready in about 180 minutes pairs cut into 1-inch cubes 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 480 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.
Ingredients
- 1.5 lbs, cut into 1-inch cubes Beef chuck roast
- 3 tbsp All-purpose flour
- 2 tbsp Olive oil
- 8 oz, sliced Mushrooms
- 2, finely diced Yellow onions
- 2, chopped into 1/2-inch pieces Carrots
- 2 stalks, chopped Celery
- 3, minced Garlic cloves
- 1 cup Dry red wine
- 3 cups Beef broth
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 2 Bay leaves
- 1.5 tsp Kosher salt
- 1 tsp Freshly ground black pepper
Instructions
- Step 1: Pat beef cubes dry and toss with 2 tbsp flour until evenly coated. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
- Step 2: Sear beef in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
- Step 3: Add onions, carrots, and celery to the pot; cook for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Step 4: Deglaze pot with red wine, scraping up browned bits, and simmer until reduced by half.
- Step 5: Return beef to pot, add broth, thyme, bay leaves, salt, and pepper. Bring to a gentle simmer, then cover and cook on low heat for 2.5 hours until beef is fork-tender.
- Step 6: Stir in mushrooms and cook uncovered for 20 minutes until mushrooms are tender and sauce has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Timeless Beef and Mushroom Stew with Red Wine take to make?
Total time is about 180 minutes (30 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 Timeless Beef and Mushroom Stew with Red Wine?
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 all-purpose flour from drying out.
Can I substitute ingredients in Timeless Beef and Mushroom Stew with Red Wine?
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 Timeless Beef and Mushroom Stew with Red Wine 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 Timeless Beef and Mushroom Stew with Red Wine?
French slow cooker 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
