Make-Ahead Beef Stew with Mushrooms and Potatoes

Cold weather and dropping temperatures call for comforting stews that simmer slowly on the stove top and fill the kitchen with wonderful aromas.  Today I want to share with you a family-favorite recipe for a make-ahead beef stew with mushrooms and potatoes.  Juicy chunks of beef and tender vegetables are cooked in a delicious, rich broth to make the perfect Sunday (or weeknight) meal!

The recipe for this make-ahead beef stew is fairly straight forward.  As it is the case with stews and similar slow-braising recipes it does take some time to cook.  Once you gather all the ingredients and prep them, however, it is mostly hands off.  Here are the ingredients and what you need to know to make the perfect pot of beef stew:

Ingredients for beef stew

Which meat to use

You need to choose a meat that is good for slow cooking.  Your best bet (and most affordable choice) is chuck.  It comes from the shoulder and upper arm of the cow, is collagen-rich, and becomes really tender and succulent the longer and slower it cooks.  Boneless short ribs, is another great choice for a stew.  It is more expensive than chuck, but it has a deep, beefy flavor.  No matter which one of the two you use, do not rush the cooking process; low and slow is the name of the game!

The vegetables

The vegetables in this stew are more than just a filler or an afterthought.  Each one adds a unique flavor and texture to the stew.  The order in which they are added to the stew is important because we do not want them to fall apart as they cook or get mushy.

Tips for the perfect make-ahead beef stew

• Searing the meat is essential for flavor building.  When you brown the beef, make sure to not stir it too often; allow a deep crust to form before turning
• Do not overcrowd the pot; cook the meat in batches and make sure it caramelizes on all sides
• Add liquid to scrape any brown bits at the bottom of the pan (deglaze the pan). These brown bits are full of rich flavor
• Do not rush the cooking.  Depending on the quantity and size of the stew meat, you will need at least 2 hours of cooking (or more if you cook it in the oven)
• Do not add all the vegetables at once or they will loose their texture and their optimum flavor
• You do not need a thickener; the potatoes will provide all the starch the stew needs as they cook
• Avoid the temptation to serve right away.  A stew needs to rest before eating and it always tastes best the next day!

The Three easy steps

1.  Sautée the vegetables first:

2.  Sear the meat in the same pot next:

3.  Bring everything back to the pot and cook at a low simmer.  If you have a Dutch oven, or other oven-proof pot, you can also cook the stew in the oven at a low temperature (about 300°F). This method of cooking will need another hour or so of cooking time.  Towards the end of the cooking time, partially uncover the pot to allow for some evaporation.

This dish is the ultimate winter comfort meal.  It is perfect for a family Sunday meal and will make lots of good leftovers to enjoy as a second meal later in the week.  I hope that you try it some time, friends and, if you do, drop me a line and leave me a comment to let me know how you liked it!  Stay warm and cook something delicious this weekend!

5.0 from 1 reviews

Make-ahead Beef Stew with Mushrooms and Potatoes

 

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Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

 

A delicious, heart-warming winter stew that you can make ahead of time

Author: Marilena Leavitt

Recipe type: Main dish

Serves: 6-8

Ingredients

• 4 TBSP. olive oil
• 2 red onions, chopped
• 5-6 medium carrots, sliced diagonally into 1” chunks
• 2 celery sticks, sliced into ½” chunks
• 4 medium cloves of garlic, minced
• --- sea salt and freshly ground pepper
• 5 sprigs fresh thyme
• 3 TBSP. tomato paste
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• 3 lbs. well-marbled chuck beef, cut in 1-1½” chunks
• --- sea salt and freshly ground pepper
• ½ cup flour
• 2 cups dry red wine
• 2 cups beef stock
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• 1 ½ small red potatoes, cut into small cubes
• 1 lb. Cremini mushrooms, sliced
• 2 TBSP. butter
• --- sea salt and freshly ground pepper
• 4 TBSP. fresh parsley, chopped, for serving (optional)
• 
  
• 
  

Instructions

1. Heat the olive oil in a large Dutch oven or large pot then add the onions, carrots and celery, season with salt and pepper. Cook for a few minutes until the vegetables are fragrant and lightly browned. Toss in the garlic and cook for another minute or so. Stir in the thyme and the tomato paste, which will add a bit of sweetness and a lovely color to the stew. After everything is well incorporated, turn off the heat and transfer the contents of the pot to a bowl and set it aside.
2. Pat dry the beef cubes with paper towels and then season them generously with salt and pepper. Working in batches, dust the beef cubes with the flour and shake them to get rid of the excess flour. Sear the meat on all sides and in the same pot, without crowding them, for about 3-5 minutes. Remove the seared cubes to a bowl and continue with the next batches until all beef is nicely browned. Add some more oil, as needed, before searing additional batches. Remove to a bowl and set aside.
3. Add the wine and scrape the bottom of the pot to deglaze it. Return the seared meat to the pot along with its juices. Add the bay leaves and the beef stock, so the meat is almost covered.
4. On your stovetop, bring the pot to a boil, reduce to a simmer, add the vegetables, cover and simmer for about 1½ hours or until the meat and vegetables are tender when pierced with a fork.
5. Cut the potatoes into small cubes and add them to the pot as well. Continue cooking for 10 minutes.
6. Meanwhile, dry-roast the sliced mushrooms in a hot skillet for a few minutes, then add 2 or 3 tablespoons of butter to the skillet. Season the mushrooms with salt and pepper and cook over medium heat for about 8 minutes, stirring frequently. When they are soft and caramelized, add them to the pot as well. Check the stew to make sure there is enough liquid (if needed add some hot water). Simmer for another 15-20 minutes or so, uncovered, until the potatoes are tender and the liquid has thickened. Taste and adjust the seasoning if needed. Turn off the heat, remove the bay leaves, and let the stew sit uncovered on the stove for 10 minutes. A stew appreciates a little time to rest before serving.
7. Serve with some crusty bread, or let it cool, refrigerate and serve later. The stew will taste even better the next day!

Notes

If you plan to serve this stew later, cover tightly and store it in the refrigerator for up to 5 days.

3.5.3240

Here are two more stews from the blog’s archives to try this winter – The first one is served over polenta and the second served over pasta!

Braised short ribs with parmesan polenta

Beef stew in red wine and hoisin sauce

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