Beef Stew Recipe with Port Wine and Mushrooms for the Perfect Dinner
And just a quick note: If you really want to kick it up a notch you should also try my recipe for a combination of two classic comfort foods – French Onion Beef Stew
But for now, buckle up and join me as we whip up this incredible Beef Stew with Port Wine and Mushrooms.
So, let’s get cooking!
Amazing Beef Stew Recipe with Mushrooms and Port Wine!
Recipe Video
Recipe Ingredients
- 1 tbsp Extra-Virgin Olive Oil
- 2 lbs Beef Chuck Roast (well trimmed & cut into approx. 1 ½ inch cubes)
- 20 Cipollini or Pearl Onions
- 1/2 lbs Button Mushrooms cut into quarters (or sixth if big mushrooms)
- 2 tbsp Garlic, minced
- 2 cups Tomatoes (peeled, seeded, and chopped) or one can of peeled and chopped Tomatoes
- 1 can Cherry Tomatoes (optional)
- ½ cup Tomato Puree
- 1 tsp Fresh Thyme, minced
- 1 tsp Fresh Rosemary, minced
- 1 cup good quality Port Wine
- 5 cups Beef Stock Reserve 1 cup to adjust consistency at the end
- 1 Bay Leaf
- ½ cup Flour
- Salt and Black Pepper to taste
- 1 tbsp Cornstarch, to thicken if necessary dissolved in 2 tablespoons water (ONLY if necessary)
- 2 tbsp Chopped Parsley
Recipe Instructions
- In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
- When all of the beef has been browned and removed, add the onions in the pot and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have release most of their water, add the garlic and stir. When the garlic is fragrant (about 1 minute), add the tomatoes, the port wine and browned beef cubes. Add tomato puree, thyme, rosemary, bay leaf & beef stock, bring to a gentle boil. Immerge a fine mesh strainer in the pot and add the flour and using a whisk incorporate the flour (add more flour if needed it).
- Reduce heat to low, let simmer for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender. Adjust the thickness with corn starch if necessary or use the extra stock if needed to adjust consistency. Sprinkle freshly chopped parsley.
- NOTE: You can also cook separately Baby Carrot, Brussel Sprout, and Small Potatoes and add them to the cooked stew.
You can find the items below used in making this dish at our online store!
Notes
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This is the third time I have made this recipe, and it has been delicious every time. I only had Madeira wine, but it worked out fine and my family loves it every time I make it. They love, love, love all of Chef’’s recipes. Thank you so much.
Tried it and came out superb! The flour in the strainer works! I don’t have to add cornstarch to thicken! Btw here in Saudi Arabia we have Legero similar to red wine from IKEA 🤪. Anyways it works! I hope I can upload picture here
what a cook! 5 Star’s !
Been watching for you for years. How do I sign up for your classes?
https://www.cookingschoolsofamerica.com/chefjeanpierre/index.php?page=calendar
This is our online schedule! 🙂
Love the way you prepare your receipies
Excelent
Love Chef Jean Pierre and his recipes
Hi in NZ we cave only commercial stocks like Campbell etc. would beef bone broth be better or can you recommend an off the shelf one. We only have a tiny kitchen and making our own not an option at the moment. Thanks Steve
Any beef broth would be better to use than water. Just watch for the sodium content and add a bit of tomato paste, leeks, celery, carrot and onion and cook for a couple hours. If you have meat trimming it even better!!! Good lucl!
Well done chef, thank you for the cooking tips, will try your recipes.
This video show you cook with passion and love.