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.
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.
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
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.
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.
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.
STEP 6 When beef has reached 180°, remove from grill.
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.
STEP 10 Cook, stirring occasionally until potatoes are cooked through and beef is fork tender.
STEP 11 Remove from heat and serve immediately.
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.
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!
Beef Mushroom Stew
Ingredients
- 2 ½ pound beef roast or stew meat
- ¾ cup olive oil divided
- ½ cup steak rub
- ½ 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
- 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.
- Prepare a grill fire to 300° with hickory or pecan for smoke flavor.
- Cook beef over indirect fire with the grill closed for 45 minutes to an hour.
- 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.
- When beef has reached 180°, remove from grill.
- 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.
- Mix the roux into the vegetables and then the beef broth. Bring the mixture to a boil and add the diced potatoes.
- Lower heat to medium- low and add in the grilled beef and mushrooms.
- Cook, stirring occasionally until potatoes are cooked through and beef is fork tender.
- Remove from heat and serve immediately
