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Beef Mushroom Stew

Beef Mushroom Stew is a hearty meal that is flavorful and so satisfying. Made with grilled chunks of beef along with mushrooms, onions, celery and carrots in a hearty broth.

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Beef Stew made with smoky meat takes it to a whole new level of deliciousness. We use a chocolate roux to thicken the stew and for added flavor.

Beef mushroom stew in a bowl with slice of cornbread.

Comfort food is always great for a Sunday dinner or get together with family and a hearty Beef and Mushroom Stew is a real family pleasing meal.

Ingredients Needed

  • Beef Roast or Stew Meat
  • Olive Oil
  • Steak Rub
  • All Purpose Flour
  • Onion
  • Carrots
  • Celery
  • Mushrooms ~ Baby portabella or white button mushrooms
  • Kosher Salt
  • Black Pepper
  • Beef Broth
  • Russet Potatoes

Step By Step Directions

Collage of beef chunks, diced potatoes, bowl of carrots, onions, celery, sliced mushrooms.

STEP 1 If using a beef roast, cut into 2 inch chunks. Toss with olive oil and steak rub until evenly coated. Place on a grill pan in an even layer.

STEP 2 Prep the vegetables by dicing potatoes onions, carrots and celery. Slice the mushrooms. Set aside.

Grilling beef chunks for stew.

STEP 3 Prepare a grill fire with hickory or pecan for smoke flavor.

STEP 4 Cook beef over indirect fire with the grill closed for 45 minutes to an hour.

Collage making a roux for beef stew.

STEP 5 Meanwhile, make the roux. Add olive oil to a pan and place over medium- low heat. Sprinkle flour, stirring continually. Cook until mixture is chocolate brown. Remove from heat and set aside.

Grilling beef chunks for stew.

STEP 6 When beef has reached 180°, remove from grill.

Collage cooking vegetables, adding roux, beef broth, beef, mushrooms to a pan.

STEP 7 In a dutch oven or large soup pan, add olive oil and place over medium heat. Add onions, carrots and celery. Season with salt and pepper. Stir often until vegetables are softened.

STEP 8 Mix the roux into the vegetables and then the beef broth. Bring the mixture to a boil and add the diced potatoes.

STEP 9 Lower heat to medium- low and add in the grilled beef and mushrooms.

Closeup of beef mushroom stew in a pan.

STEP 10 Cook, stirring occasionally until potatoes are cooked through and beef is fork tender.

STEP 11 Remove from heat and serve immediately.

Bowl of beef mushroom stew with plate with slice of cornbread.

How to Store and Reheat

Store leftover stew in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.

Reheat soup in a pan with additional beef broth or water if needed over medium heat, stirring occasionally until heated through.

Serve Beef Mushroom Stew with Jalapeño Cheese Cornbread, Garlic Bread or Grilled Focaccia Bread for a complete meal.

Beef Mushroom Stew in a bowl.

If you are looking for a hearty meal to serve this week, give this Beef Mushroom Stew a try.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Bowl of beef mushroom stew with spoon.
Yield: 8 Servings

Beef Mushroom Stew

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Beef Mushroom Stew is a hearty meal that is flavorful and so satisfying. Made with grilled chunks of beef along with mushrooms, onions, celery and carrots in a hearty broth.

Ingredients

  • 2 1/2 pound beef roast or stew meat
  • 3/4 cup olive oil, divided
  • 1/2 cup steak rub
  • 1/2 cup all purpose flour
  • 1 large onion, diced
  • 4 medium carrots, sliced
  • 4 stalks celery, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large russet potatoes, peeled and diced
  • 8 ounces baby portabella mushrooms, sliced
  • 8 cups beef broth

Instructions

  1. If using a beef roast, cut into 2 inch chunks. Toss with 3 tablespoons olive oil and steak rub until evenly coated. Place on a grill pan in an even layer.
  2. Prepare a grill fire to 300° with hickory or pecan for smoke flavor.
  3. Cook beef over indirect fire with the grill closed for 45 minutes to an hour.
  4. Meanwhile, make the roux. Add 1/4 cup plus 2 tablespoons olive oil to a pan and place over medium- low heat. Sprinkle flour, stirring continually. Cook until mixture is chocolate brown. Remove from heat and set aside.
  5. When beef has reached 180°, remove from grill.
  6. In a dutch oven or large soup pan, add 3 tablespoons olive oil and place over medium heat. Add onions, carrots and celery. Season with salt and pepper. Stir often until vegetables are softened.
  7. Mix the roux into the vegetables and then the beef broth. Bring the mixture to a boil and add the diced potatoes.
  8. Lower heat to medium- low and add in the grilled beef and mushrooms.
  9. Cook, stirring occasionally until potatoes are cooked through and beef is fork tender.
  10. Remove from heat and serve immediately

Notes

Store leftover stew in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.

Reheat soup in a pan with additional beef broth or water if needed over medium heat, stirring occasionally until heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 812Total Fat: 52gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 194mgSodium: 1180mgCarbohydrates: 28gFiber: 4gSugar: 3gProtein: 57g

Nutritional information is estimated and may not be accurate.

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