Hearty Beef & Mushroom Stew: A Flavorful Dutch Oven Recipe Served Over Egg Noodles
Experience the ultimate in comfort food with this hearty beef and mushroom stew. Loaded with rich flavors from tender beef, savory crimini mushrooms, aromatic garlic, sweet onions, and fresh thyme, this recipe is designed to warm your soul. Served perfectly over a bed of fluffy egg noodles, it’s a robust meal that promises satisfaction with every spoonful.
There’s something incredibly satisfying about a truly delicious comfort food meal, isn’t there? When the air turns crisp and the days get shorter, our cravings often turn to dishes that feel like a warm hug. And for many, including myself, that means a generously portioned bowl of stew, soup, or pasta. This recipe, a rich and hearty beef and mushroom stew served over egg noodles, perfectly combines these comforting elements, creating a meal that’s both deeply flavorful and utterly satisfying.
My love for stews runs deep, and when you pair a robust, slow-cooked stew with a generous serving of pasta, it truly reaches peak comfort food status. This particular beef stew recipe is a shining example. It begins with simple, fresh ingredients that transform into an extraordinary meal. Imagine tender chunks of beef, slow-cooked to perfection, alongside earthy crimini mushrooms, fragrant onions, and pungent garlic. The base of the stew is crafted with real butter, flour for thickening, and rich beef broth, allowing the flavors to meld and deepen over time until the beef is so tender it practically melts in your mouth. Get ready to grab a big bowl of those egg noodles because this homemade beef stew is about to become your new favorite cozy dinner.
The Inspiration Behind This Cozy Beef & Mushroom Stew
This delightful beef stew with mushrooms emerged from our kitchen one Sunday evening, born out of a desire for a culinary pick-me-up. My husband and I were feeling a bit down after our much-needed but all-too-brief vacation in vibrant New Orleans came to an end. We craved something restorative, a dish that could bring back a sense of warmth and happiness. This stew delivered precisely that. It’s particularly magical when the temperature outside drops to a crisp 40 degrees, and you’re nestled indoors by a warm fire, wrapped in your coziest pajamas. In those moments, this stew isn’t just food; it’s an experience – a feeling of warmth, comfort, and pure contentment. It truly embodies what good food is all about.
A Unique Take on a Beloved Classic: Not Your Average Stroganoff
If I were to describe this mushroom and beef stew in the simplest terms, many might compare it to a beef stroganoff due to the prominent presence of mushrooms, onions, and garlic. However, this stew stands apart. It’s deliberately crafted without the heavy addition of sour cream or Greek yogurt, resulting in a robust, savory flavor profile that isn’t creamy. You might wonder if stripping away the creaminess makes it less appealing, but I assure you, it’s quite the opposite. This stew offers a depth of flavor that allows the natural richness of the beef and mushrooms to shine through, creating a lighter yet equally satisfying experience.
Crafting Your Perfect Homemade Beef Stew: A Step-by-Step Guide
Making this delicious beef and mushroom stew is simpler than you might think, with just a minimal amount of hands-on prep time required. Here’s a closer look at how to bring this comforting dish to life in your own kitchen:
**1. Browning the Beef for Maximum Flavor:** We kick things off by generously tossing our beef stew meat with flour and a touch of salt. This flour coating not only helps to create a beautiful crust but also aids in thickening the stew later on. In a sturdy Dutch oven or large pot, melt butter with olive oil over high heat. The combination of butter and oil ensures a perfect sear. Add the floured beef in batches to avoid overcrowding the pan. Browning the meat is a crucial step; it develops deep, rich flavors through the Maillard reaction, which forms those irresistible savory notes. Once each batch is beautifully browned, remove it to a plate and set aside, reserving the flavorful fond (browned bits) at the bottom of the pot.
**2. Building the Aromatic Foundation:** Next, it’s time to add a generous amount of chopped onions and thinly sliced or minced garlic to the same pan. Don’t worry about those browned bits at the bottom of the Dutch oven; they’re packed with flavor and will soon become part of a magnificent gravy. Sauté the onions and garlic until fragrant and softened, allowing them to absorb some of that delicious beef flavor. Then, introduce the sliced crimini mushrooms. These mushrooms will cook down, releasing their moisture and adding another layer of umami to the stew. Once the mushrooms have had a chance to cook, pour in a few tablespoons of red wine vinegar. This acidic component is key; it not only deglazes the pan, lifting all those precious browned bits from the bottom, but also adds a bright, tangy depth that balances the richness of the stew.
**3. Simmering to Perfection:** With the aromatics and mushrooms sautéed, it’s time to build the liquid base of our beef and mushroom stew. Add the beef broth (chicken or mushroom broth works too for a slightly different flavor profile), red pepper flakes for a subtle hint of warmth, and the previously browned meat back into the pot. Tuck in a few sprigs of fresh thyme, which will infuse the stew with its herbaceous aroma as it simmers. Reduce the heat to low, cover the Dutch oven, and let the stew gently simmer. This slow cooking process is where the magic truly happens, allowing the tough beef to break down and become incredibly tender, while all the flavors meld into a harmonious, comforting symphony. After about 35-45 minutes, your kitchen will smell absolutely divine.
**4. Final Touches and Thickening:** Once the beef is wonderfully tender and the stew has simmered sufficiently, stir in the defrosted peas. For the perfect consistency, mix the remaining 2 tablespoons of flour with a few tablespoons of water in a small jar or bowl to create a smooth slurry. Pour this flour slurry into the simmering stew, stirring continuously. This will help thicken the liquid to a luscious, spoon-coating gravy. Allow it to cook for an additional 5-7 minutes until it reaches your desired thickness. Turn off the heat and let the stew rest for 5-10 minutes before serving. This brief resting period allows the flavors to settle and the stew to thicken slightly further.
Why This Beef Stew with Mushrooms is a Family Favorite
This beef stew with mushrooms has quickly become a cherished favorite in our household. My husband simply can’t get enough of it! While he absolutely loves this hearty beef stew served over a generous bed of tender egg noodles, he’s also happy to enjoy it in a bowl all by itself. One of the best aspects of this recipe is its relative ease. Beyond a quick 20-minute prep, the stew largely cooks itself, simmering away in the background. This frees up my time in the kitchen to tackle other tasks or simply relax, knowing a delicious and wholesome meal is on its way.
Customizing Your Cozy, Comforting Stew
While I adore this beef and mushroom stew exactly as it is – warm, cozy, rich with garlic, and served over pasta – it’s also incredibly adaptable. Feel free to incorporate your favorite vegetables to make it your own. Many people enjoy the addition of carrots in their stew, which can add a touch of sweetness and vibrant color. You could easily add frozen peas and carrots together for an extra boost of nutrition and visual appeal. But honestly, for me, the simple combination of tender beef, earthy mushrooms, and savory aromatics is perfection. It truly is cozy, comfort food at its finest.
The combination of tender beef and savory mushrooms together in this rich stew is, without a doubt, a 10 out of 10 in our books. It’s the kind of meal that makes you feel taken care of, perfect for those evenings when only a truly satisfying, homemade dish will do.
Beef Stew with Mushrooms Over Egg Noodles
20 minutes
30 minutes
50 minutes
A hearty beef stew that’s loaded with flavor from tender beef, savory mushrooms, garlic, onions, and fresh thyme. This ultimate comfort food is served perfectly over a bed of egg noodles.
Ingredients
- Egg noodles, cooked (for serving)
- 1 1/2 pounds beef stew meat (sirloin cut into 1-inch cubes)
- 4 tablespoons all-purpose flour, divided
- 4 tablespoons (1/2 stick) salted butter
- 2 tablespoons olive oil
- 3/4 cup chopped yellow onions
- 6 cloves garlic, thinly sliced or minced
- 8 ounces crimini mushrooms, sliced
- 2 tablespoons red wine vinegar
- 2 cups beef broth (or chicken broth or mushroom broth for a vegetarian option)
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 2 sprigs fresh thyme
- 1 cup defrosted peas
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, sprinkle 2 tablespoons of flour over the beef stew meat along with 1/4 teaspoon of salt. Toss thoroughly to coat the meat evenly. Set aside.
- In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil together over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the pan. Sear each batch for 3-4 minutes until nicely browned on all sides. Remove the browned meat to a clean plate and set aside. Browning is crucial for developing deep, rich flavors.
- Reduce the heat to medium. Add the chopped onions and minced garlic to the pan, scraping the bottom gently to incorporate any browned bits (fond) from the beef. Sauté for 2 minutes until fragrant. Add the sliced crimini mushrooms and continue to cook for another 2 minutes, allowing them to soften and release their moisture. Pour in the red wine vinegar and use a wooden spoon to vigorously scrape the bottom of the pot, lifting all the flavorful browned bits. This deglazing step adds incredible depth. Stir in the beef broth and red pepper flakes. Bring the mixture to a gentle boil, then return the browned meat to the pot along with the fresh thyme sprigs. Reduce the heat to low, cover the Dutch oven, and let the stew simmer for 35-45 minutes, or until the beef is fork-tender.
- While the stew simmers, cook your egg noodles according to package directions. Once the stew is ready, stir in the defrosted peas. In a small mason jar or bowl, whisk together the remaining 2 tablespoons of flour with a few tablespoons of cold water until a smooth slurry forms. Pour this slurry into the stew, stirring constantly. Continue to cook for an additional 5-7 minutes, or until the stew has thickened to your desired consistency. Turn off the heat and let the stew rest for 5-10 minutes before serving. This allows the flavors to meld and the stew to thicken further. Serve generously over a bed of hot, cooked egg noodles. For an optional fresh touch, sprinkle with fresh chopped parsley before serving.
Notes
- **Vegetable Variations:** Feel free to customize this hearty beef stew with your favorite vegetables. For a more colorful and nutritious meal, consider adding 1/2 cup of sliced carrots and 1/2 cup of diced celery along with the onions and garlic in step 3. You can also use a mixture of frozen peas and carrots instead of just peas.
- **Meat Selection:** Sirloin cut into thin strips or cubes is ideal for this stew, as it becomes incredibly tender with slow simmering. Other cuts suitable for stewing include chuck roast or round steak, though cooking times may vary slightly.
- **Thicker Stew:** For an even thicker stew, you can add a bit more flour slurry (made with a 1:1 ratio of flour to water) towards the end, stirring until desired thickness is achieved.
- Recipe slightly adapted from The Pioneer Woman.
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