Caramelized Onion and Mushroom Beef Stew
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Caramelized Onion and Mushroom Beef Stew
There’s nothing quite like the rich aroma of beef stew simmering away on a cold day. This Caramelized Onion and Mushroom Beef Stew is everything you want in a winter comfort meal—deeply flavorful, tender chunks of beef, and layers of sweet, caramelized onions with earthy mushrooms.
It’s a family favorite in our house, especially when we break out the Dutch oven or let the crockpot work its magic all day. The secret? Dredging the beef in seasoned flour before browning—this not only locks in flavor but helps thicken the stew as it cooks, creating a silky, luscious sauce that coats every bite.
With a splash of red wine to elevate the flavors and plenty of herbs, this stew is like a warm hug after a long day. Whether you’re cooking for a crowd or planning cozy leftovers, it’s one of those recipes you’ll find yourself making over and over again.
Why You’ll Love This Recipe
🔥 Bold, Rich Flavors – Caramelized onions and mushrooms bring a deep, sweet-savory flavor that pairs perfectly with tender beef.
🍲 Perfect for Slow Cooking – Whether you use a Dutch oven or crockpot, this stew becomes even more flavorful the longer it simmers.
🥩 Tender, Fall-Apart Meat – The seasoned flour coating helps create the ultimate tender beef, locking in juices and adding richness to the sauce.
🍷 Elevated Comfort Food – A touch of red wine deepens the stew’s flavor, giving it a restaurant-quality taste at home.
🍄 Mushroom Lovers’ Dream – With six cups of mushrooms, this stew is loaded with earthy goodness that complements the hearty beef.
👩🍳 One-Pot Wonder – Less cleanup, more flavor. Everything cooks in one pot, making it easy and satisfying.
Ingredients:
4 lbs cubed stew beef (chuck or brisket works best)
1 cup all-purpose flour
2 tsp sea salt (plus more to taste)
2 tsp freshly ground black pepper (plus more to taste)
3 tbsp butter (divided)
3 tbsp olive oil (divided)
6 cups onions, thinly sliced (about 4 large onions)
2 tsp smoked paprika (or regular paprika)
6 cups cremini or button mushrooms, sliced
1 tbsp fresh thyme (or 1 tsp dried thyme)
1 tbsp fresh sage (or 1 tsp dried sage)
3 bay leaves
1 cup dry red wine (Cabernet or Merlot)
4 cups beef stock (low sodium if preferred)
1/2 cup ketchup
Additional salt and pepper, to taste
Instructions:
1. Prep the Meat:
In a large mixing bowl, combine the cubed beef with flour, 2 tsp salt, and 2 tsp pepper. Toss until the meat is evenly coated.
2. Sear the Beef:
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1.5 tbsp butter and 1.5 tbsp olive oil. Once the butter foams, sear the beef cubes in batches, browning them on at least two sides (about 3 minutes per side). Avoid overcrowding the pan. Set the browned beef aside on a plate.
3. Caramelize the Onions:
In the same pot, add the remaining butter and olive oil. Toss in the sliced onions and sprinkle with smoked paprika. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
4. Cook the Mushrooms:
Add the sliced mushrooms to the caramelized onions. Cook for an additional 4-5 minutes until the mushrooms soften and release their juices.
5. Add Herbs and Wine:
Stir in the thyme, sage, and bay leaves. Pour in the red wine and simmer for 5-7 minutes, scraping the bottom of the pot to release any browned bits (this enhances the flavor).
6. Combine and Simmer:
Return the browned beef to the pot. Add the beef stock and ketchup. Stir to combine. Bring to a gentle simmer.
7. Bake or Slow Cook:
Transfer the pot to a preheated oven at 350°F. Cook uncovered for 2.5 to 3 hours, stirring occasionally.
Crockpot Option: Transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
8. Thicken (Optional):
For a thicker stew, mix 3 tbsp cornstarch with 1/3 cup water and stir into the stew 15 minutes before serving. Alternatively, whisk 1/4 cup flour with 1/2 cup water and add to the pot, stirring until thickened.
9. Serve:
Taste and adjust salt and pepper as needed. Remove bay leaves. Serve hot with crusty bread or over mashed potatoes.
Caramelized Onion and Mushroom Beef Stew
Ingredients
- 4 lbs cubed stew beef (chuck or brisket works best)
- 1 cup all-purpose flour
- 2 tsp sea salt (plus more to taste)
- 2 tsp freshly ground black pepper (plus more to taste)
- 3 tbsp butter (divided)
- 3 tbsp olive oil (divided)
- 6 cups onions, thinly sliced (about 4 large onions)
- 2 tsp smoked paprika (or regular paprika)
- 6 cups cremini or button mushrooms, sliced
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tbsp fresh sage (or 1 tsp dried sage)
- 3 bay leaves
- 1 cup dry red wine (Cabernet or Merlot)
- 4 cups beef stock (low sodium if preferred)
- 1/2 cup ketchup
- Additional salt and pepper, to taste
Instructions
- Prep the Meat:
- In a large mixing bowl, combine the cubed beef with flour, 2 tsp salt, and 2 tsp pepper. Toss until the meat is evenly coated.
- 2. Sear the Beef:
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1.5 tbsp butter and 1.5 tbsp olive oil. Once the butter foams, sear the beef cubes in batches, browning them on at least two sides (about 3 minutes per side). Avoid overcrowding the pan. Set the browned beef aside on a plate.
- 3. Caramelize the Onions:
- In the same pot, add the remaining butter and olive oil. Toss in the sliced onions and sprinkle with smoked paprika. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
- 4. Cook the Mushrooms:
- Add the sliced mushrooms to the caramelized onions. Cook for an additional 4-5 minutes until the mushrooms soften and release their juices.
- 5. Add Herbs and Wine:
- Stir in the thyme, sage, and bay leaves. Pour in the red wine and simmer for 5-7 minutes, scraping the bottom of the pot to release any browned bits (this enhances the flavor).
- 6. Combine and Simmer:
- Return the browned beef to the pot. Add the beef stock and ketchup. Stir to combine. Bring to a gentle simmer.
- 7. Bake or Slow Cook:
- Transfer the pot to a preheated oven at 350°F. Cook uncovered for 2.5 to 3 hours, stirring occasionally.
- Crockpot Option: Transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- 8. Thicken (Optional):
- For a thicker stew, mix 3 tbsp cornstarch with 1/3 cup water and stir into the stew 15 minutes before serving. Alternatively, whisk 1/4 cup flour with 1/2 cup water and add to the pot, stirring until thickened.
- 9. Serve:
- Taste and adjust salt and pepper as needed. Remove bay leaves. Serve hot with crusty bread or over mashed potatoes.
