Braised Beef Stew {Old-Fashioned Recipe}

Braised Beef Stew {Old-Fashioned Recipe}

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This beef stew dinner is an absolutely delicious fall and winter dish. Tender meat, mushrooms, onions, and gravy are all served over hot mashed potatoes in this Braised Beef Stew Recipe with beef and mushrooms.  It’s comfort food at its finest.

beef braised stew

Braised Beef Stew

Doesn’t that look like the ultimate comfort food? I’m telling you, it’s delicious. This is a hearty meal that the whole family will love.  This stew is best served with its’ flavorful gravy full of beef, onions and mushrooms over homemade mashed potatoes.

braised beef stew recipe

FAQ’s

Make-Ahead and Storage:

This stew can easily be made ahead of time and only gets better with time.

Store covered in the refrigerator for up to 5 days.

Reheating:

Stovetop – Reheat this braised beef stew on the stovetop with a lid on the pot and at medium/high heat. Bring to a boil, then turn down to a simmer for about 5 minutes.

Baking to reheat –  ovenproof pot baking it until heated through which will take about 30 minutes at 350 degrees.

Can I Substitute another Vegetable for the Mushrooms?

Yes. As a matter of fact, you can leave the mushrooms out entirely and just go with the onions. Other vegetables that you might consider would be beans, carrots, or peas

Do I have to Use Red Wine to Flavor the Beef Stew?

No. Although red wine is preferred to flavor this stew, you can use more beef broth, red wine vinegar, or apple cider to achieve a similar flavor

Can I add Potatoes to this Stew Recipe?

Yes, but I would not recommend it as the preferred way to serve it over mashed potatoes.

If you still want to add potatoes – you can add cubed potatoes (you don’t have to peel them, but you can), but you’ll probably want to eliminate serving the stew over mashed potatoes

braised beef stew recipe

Tips and Tricks for this Beef Stew Recipe

  • Use a large oven-proof pot that can also be used on the stovetop – you’ll be transferring this stew from stove to oven and if you use an oven-proof pot that’s one less dish to clean
  • Make sure you incorporate all of the cooked pieces of meat and vegetables into the stew by really pulling everything off of the bottom of the pot and mixing it into the juices
  • if your stew has not thickened up to your liking, make another paste of flour and water to add to the stew juices, and boil the stew for a few minutes until it has thickened to your satisfaction

beef stew with mushrooms and onions

Are you ready to make this recipe? Let’s make sure you have everything you’ll need:

Ingredients:

  • A package of Stew Meat – stew meat is relatively cheap and already cut into chunks for you
  • salt
  • ground black pepper
  • olive oil – I like to use regular virgin olive oil, as extra virgin olive oil is too strong for my taste, but it’s entirely up to you if you want to play around with the oil
  • sliced mushrooms – fresh mushrooms are preferred in this recipe
  • sweet onions – Vidalia onions are perfect
  • garlic powder
  • onion powder
  • water – this is to mix with the bouillon cubes to form a broth. You can remove the cubes and water and substitute straight up the broth
  • bouillon cubes
  • Tomato paste
  • sage, and thyme
  • all-purpose flour
  • water
  • Hot homemade mashed potatoes

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How do you make Braised Beef Stew?

  1. Preheat your oven to 325 degrees
  2. Using an oven-proof pot that can also be used on the stove – heats the olive oil over medium heat
  3. Season the stew meat with the salt and pepper
  4. Throw the stew meat into the pot, and let it brown for a few minutes
  5. Remove the meat, and set it aside
  6. Put your sliced mushrooms, and onions in the same pan, and cook on the stovetop until tender – about 5 minutes
  7. Add the garlic, and onion powder, water, bouillon cubes, wine, tomato paste, herbs, and the browned meat
  8. Bring everything to a boil, and stir to make sure the bouillon cubes have dissolved
  9. Put the lid on your dish
  10. Place in the oven and Bake for about an hour
  11. Make a paste out of the flour and water
  12. Add the paste to the stew, and stir in
  13. Continue to bake for another 30 minutes
  14. If the stew has not thickened up to your liking, you can boil it for a few minutes on the stovetop – adding more paste to make it thicken up
  15. Serve over hot mashed potatoes

More Beef Main Dishes

Old Fashioned Salisbury Steak

Tator Tot and Hamburger Casserole 

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beef stew with mushrooms and onions

Braised Beef Stew {Old-Fashioned Recipe}


  • Author: Melissa
  • Total Time: 2 hours
  • Yield: 4 servings 1x

Description

Delicious oven-baked stew served over mashed potatoes


Ingredients

Units Scale
  • 1 lb. of Stew Meat
  • 1/4 tsp. salt
  • 1/4 tsp. of pepper
  • 3 Tbsp. of virgin olive oil
  • 1 lb. of sliced mushrooms
  • 2 medium sweet onions – sliced
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 cups of water
  • 4 beef bouillon cubes
  • 1 cup of Red Cooking Wine
  • 1 Tbsp. tomato paste
  • 1/4 tsp. of sage, and thyme
  • 3 Tbsp. all-purpose flour
  • 3 Tsp. water
  • Hot mashed potatoes

Instructions

  • Preheat your oven to 325 degrees
  • Using an oven-proof pot that can also be used on the stove – heats the olive oil over medium heat.
  • Season the stew meat with the salt and pepper
  • Throw the stew meat into the pot, and let it brown for a few minutes
  • Remove the meat, and set it aside
  • Put your sliced mushrooms, and onions in the same pan, and cook on the stovetop until tender – about 5 minutes
  • Add the garlic, and onion powder, water, bouillon cubes, wine, tomato paste, herbs, and the browned meat
  • Bring everything to a boil, and stir to make sure the bouillon cubes have dissolved
  • Put the lid on your dish
  • Place in the oven and Bake for about an hour
  • Make a paste out of the flour and water
  • Add the paste to the stew, and stir in
  • Continue to bake for another 30 minutes
  • If the stew has not thickened up to your liking, you can boil it for a few minutes on the stovetop – adding more paste to make it thicken up
  • Serve over hot mashed potatoes

Notes

Make-Ahead and Storage:

This stew can easily be made ahead of time and only gets better with time.

Store covered in the refrigerator for up to 5 days.

Reheating:

Stovetop – Reheat this braised beef stew on the stovetop with a lid on the pot and at medium/high heat. Bring to a boil, then turn down to a simmer for about 5 minutes.

Baking to reheat –  ovenproof pot baking it until heated through which will take about 30 minutes at 350 degrees.

Can I Substitute another Vegetable for the Mushrooms?

Yes. As a matter of fact, you can leave the mushrooms out entirely and just go with the onions. Other vegetables that you might consider would be beans, carrots, or peas

Do I have to Use Red Wine to Flavor the Beef Stew?

No. Although red wine is preferred to flavor this stew, you can use more beef broth, red wine vinegar, or apple cider to achieve a similar flavor

Can I add Potatoes to this Stew Recipe?

Yes, but I would not recommend it as the preferred way to serve it over mashed potatoes.

If you still want to add potatoes – you can add cubed potatoes (you don’t have to peel them, but you can), but you’ll probably want to eliminate serving the stew over mashed potatoes

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Main Dish
  • Method: Braising
  • Cuisine: American

~Melissa – RecipesPassedDown.com

 

 

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