Make-ahead Beef Stew with Mushrooms and Potatoes
 
Prep time
Cook time
Total time
 
A delicious, heart-warming winter stew that you can make ahead of time
Author:
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

  • 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

  • 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/make-ahead-beef-stew/