Under-1-Hour Beef & Mushroom Stew with Carrots and Potatoes
Weeknight beef stew that actually finishes under an hour by using small-cut stew beef and a tight simmer. WA March-friendly: carrots, onions, mushrooms, potatoes.
Back to full listIngredients
- Beef for Stew Boneless ~1 lb, cut into 1-inch pieces (if not already) $9.99/lb
- Kroger® Fat Free Reduced Sodium Beef Broth 2 cups $1.59
- Organic Russet Potatoes (or Yukon Gold) ~3/4 lb, diced $1.69/lb (russet) or $1.29/lb (yukon)
- Carrots 2 medium, sliced $1.29/lb
- Jumbo Yellow Onions 1 small, diced $0.99/lb
- White Mushrooms (or sliced) 8 oz, sliced $4.99/lb (or $2.49/8 oz sliced)
- Fresh Thyme (optional) 1 tsp leaves (or 2 sprigs) $2.49
- Pantry: oil, salt, pepper, 1 Tbsp flour (optional), 1 tsp Worcestershire (optional)
- Chevalier du Grand Robert Cabernet Franc French Red Wine 1 × 750 ml $12.99
Instructions
- Sear beef: Heat 1 Tbsp oil in a medium Dutch oven over medium-high. Pat beef dry, season with salt/pepper, and sear 5–7 minutes until browned (work in batches if needed).
- Aromatics: Add onion and cook 2 minutes. Add mushrooms and cook 3–4 minutes until they release water and begin to brown. Stir in 1 Tbsp flour (optional) for a slightly thicker stew; cook 30 seconds.
- Simmer: Add 2 cups beef broth and 1 cup water. Add carrots, potatoes, and thyme. Bring to a boil, then reduce to a steady simmer.
- Cook: Simmer uncovered 25–30 minutes, stirring occasionally, until potatoes are tender and beef is fork-tender. Add a splash more broth/water if it gets too thick.
- Finish: Taste and adjust salt/pepper. Optional: a small splash Worcestershire for depth.
- Serve: Ladle into 2 bowls. Rest 5 minutes before eating so it thickens slightly.
Cook time: 55 minutes
Estimated cost: $15–22
Health notes: Estimated per serving: ~650–850 calories depending on beef cut and potato amount. For a lighter bowl, increase carrots/mushrooms and reduce potatoes slightly; skim fat if needed.
Drink pairing: Classic comfort stew loves medium-bodied reds with savory notes. Great matches: Cabernet Franc, Merlot.
Wine picks:
- Chevalier du Grand Robert Cabernet Franc French Red Wine $12.99 1 × 750 ml
- Red Diamond Merlot Washington Red Wine $8.99 1 × 750 ml
Why it works: For the Under-1-Hour Beef & Mushroom Stew with carrots and potatoes, you want a red with: (1) medium tannin (so it doesn’t feel astringent with the stew’s broth), (2) savory/herbal tones to mirror mushrooms and thyme, and (3) enough acidity to lift the dish’s richness. Cabernet Franc is a classic match here—its graphite/leafy-herbal edge plays beautifully with mushrooms, while its brighter acidity keeps the stew from tasting heavy. A Washington Merlot is the cozy, crowd-pleasing alternative: plush dark fruit and soft tannins suit beef and potatoes, and WA versions typically keep good freshness. For 2 people, 1 standard 750 ml bottle is the right size.