Beef Stew Recipe with Port Wine and Mushrooms for the Perfect Dinner
Hello friends, today, we’re diving into a mouthwatering Beef Stew Recipe that’s perfect for a weeknight dinner, brunch, or even a simple get-together with friends. Beef stew is a classic comfort food that’s been warming the hearts and stomachs of families for centuries. This delectable dish is packed with tender chunks of beef, succulent vegetables, and a flavorful, thick broth that’ll have everyone coming back for more.
But we’re not stopping with a traditional Beef Stew! We’re kicking it up a notch with the addition of a rich Port Wine and some earthy mushrooms, making this Beef Stew Recipe truly unforgettable. This hearty and satisfying meal is just what you need to bring people together around the dinner table, sharing stories and making memories that’ll last a lifetime.
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!
- 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
- 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!
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