Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cups fresh mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side. Remove and set aside.
- 2. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- 3. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- 4. Stir in the tomato paste and cook for 1-2 minutes until darkened.
- 5. Return the beef to the pot. Add beef broth, red wine (if using), Worcestershire sauce, soy sauce, and smoked paprika. Stir well.
- 6. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, stirring occasionally, until the beef is very tender.
- 7. Taste and adjust seasoning with salt and pepper. Serve over mashed potatoes, egg noodles, or rice.
Notes
For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the stew during the last 15 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 8g
- Protein: 32g