Imagine a steaming pot of savory stew, rich in color and brimming with tender chunks of roasted mushrooms and hearty ground beef.
The aroma of thyme and oregano wafts through the air, mingling with the earthy scent of mushrooms and the sweet undertone of sautéed onions.
This comforting dish has become a staple in my home, especially on chilly evenings when warmth and nourishment are paramount. I remember a particularly hectic week when this stew saved our family dinner; its simplicity and depth of flavor brought us together around the table, grounding us amid the chaos.
Whether you’re looking for a quick meal solution on busy weeknights or seeking comfort during leisurely Sunday suppers, this Ground Beef and Roasted Mushroom Stew delivers every time.
Ready? Let’s cook up a pot of comfort and connection that’ll warm your heart and home.
Why You’ll Love It
- Delivers bold flavor with roasted mushrooms and seasoned beef.
- Uses pantry staples for a convenient and hearty meal.
- Freezes beautifully, ideal for meal prepping and leftovers.
- Quick prep, ready in under an hour for busy weeknights.
- Satisfies with a comforting and filling dish for the whole family.
Ingredients
- 450 g ground beef — choose lean for less excess fat.
- 225 g mushrooms, sliced — use a mix for varied flavor.
- 15 ml olive oil — opt for extra virgin for richer taste.
- 1 large onion, chopped — yellow onions work best.
- 2 cloves garlic, minced — fresh garlic preferred.
- 2 medium carrots, diced — peel for smoother texture.
- 2 celery stalks, diced — remove strings for tenderness.
- 5 ml salt — adjust to taste.
- 2.5 ml black pepper — freshly ground recommended.
- 5 ml dried thyme — rub between fingers to release oils.
- 5 ml dried oregano — enhances earthiness.
- 480 ml beef broth — low-sodium for control over seasoning.
- 1 can (425 g) diced tomatoes — no added herbs or spices.
- 15 ml Worcestershire sauce — adds umami depth.
- 1 bay leaf — remove before serving.
- 30 ml fresh parsley, chopped — flat-leaf for stronger flavor.
Step-by-Step Method
Set your oven to 400°F (200°C) to prepare for mushroom roasting. This step guarantees that the mushrooms develop a rich, roasted flavor, adding depth to the stew.
Make sure the oven reaches the right temperature before proceeding to the next step to guarantee proper roasting.
Roast the Mushrooms
Spread sliced mushrooms evenly on a baking sheet. Drizzle with olive oil for added flavor and moisture.
Roast them in the preheated oven for 15 minutes. This process enhances the mushrooms’ umami qualities and provides a savory depth to the stew.
Brown the Ground Beef
In a large pot, cook the ground beef over medium heat until it’s browned. This step is essential for developing the stew’s flavor base.
Once browned, drain any excess fat to prevent greasiness in the final dish.
Sauté the Onions and Garlic
Add chopped onions and minced garlic to the pot with the browned beef. Sauté until the onions are translucent.
This step releases the aromatic flavors of the onions and garlic, creating a fragrant base for the stew.
Cook the Vegetables
Stir in diced carrots and celery. Cook the mixture for another 5 minutes.
This step softens the vegetables slightly, preparing them to absorb the flavors of the stew as it simmers.
Season the Mixture
Season the pot with salt, black pepper, dried thyme, and dried oregano.
This step infuses the stew with herbs and spices, enhancing its overall flavor profile. Adjust seasonings to taste.
Add Liquids and Bay Leaf
Pour in the beef broth and diced tomatoes, and add Worcestershire sauce for a tangy depth.
Include a bay leaf for subtle aromatic notes. This liquid base will form the stew’s rich, hearty consistency.
Simmer Gently
Bring the stew to a boil, then reduce the heat to a simmer. Allow it to cook for 30 minutes.
Simmering helps meld the flavors together and tenderizes the meat and vegetables, resulting in a cohesive dish.
Incorporate Roasted Mushrooms
Add the roasted mushrooms to the stew. Cook for an additional 5 minutes.
This step allows the mushrooms to integrate fully into the stew, contributing their robust, roasted flavors.
Let the Stew Rest
Remove the pot from heat and let the stew rest for 10 minutes.
Resting allows the flavors to settle and blend further, enhancing the taste of the final dish.
Garnish and Serve
Garnish the stew with freshly chopped parsley before serving.
This adds a touch of freshness and color to the dish. Serve hot and enjoy the savory blend of flavors in this hearty American stew.
Ingredient Swaps
- Dietary Substitutions: For a vegetarian version, substitute the ground beef with plant-based ground meat or crumbled tofu, and use vegetable broth instead of beef broth.
- Budget-Friendly Options: Replace fresh mushrooms with canned mushrooms to reduce cost, and consider using frozen mixed vegetables in place of fresh carrots and celery.
- Regional Variations: Incorporate local herbs and spices to customize the flavor, such as adding a pinch of smoked paprika for a smoky taste or using fresh basil in place of parsley for a different garnish.
You Must Know
- Preheat the oven: Make sure to preheat your oven to 400°F (200°C) before you start, so the mushrooms roast evenly and efficiently.
- Use fresh herbs: For an enhanced flavor, consider using fresh thyme and oregano in place of dried, if available. Fresh herbs can elevate the stew’s taste profile.
- Brown the beef thoroughly: Take the time to brown the ground beef well in the pot. This step adds depth and richness to the stew’s overall flavor.
- Rest the stew: Allow the stew to rest for 10 minutes after cooking. This resting period helps the flavors meld together for a more cohesive and delicious dish.
- Mix mushroom varieties: For a more complex and interesting flavor, use a mix of mushroom varieties when preparing the roasted mushrooms. Each type adds its own unique taste to the stew.
Serving Tips
- Serve with crusty bread or garlic toast for dipping.
- Pair with a light red wine like Pinot Noir.
- Add a dollop of sour cream for extra creaminess.
- Top with shredded cheese for a savory finish.
- Accompany with a side salad for a balanced meal.
Storage & Make-Ahead
Ground Beef and Roasted Mushroom Stew can be stored in the refrigerator for up to 3 days in an airtight container.
It freezes well for up to 3 months.
To make ahead, prepare the stew and allow it to cool before freezing or refrigerating.
This guarantees flavors develop beautifully over time.
Reheating
To gently reheat the Ground Beef and Roasted Mushroom Stew, use a microwave on low power.
An oven at 300°F (150°C) can also be used.
Alternatively, reheat on a stovetop over low heat, stirring occasionally.
Culinary Traditions
While you’re warming up your comforting Ground Beef and Roasted Mushroom Stew, let’s explore the rich tapestry of culinary traditions that inspire such a hearty dish.
This stew draws from classic American comfort foods, where simple ingredients transform into deeply satisfying meals.
Picture the hearty stews of the Midwest, where homespun flavors and family gatherings go hand in hand. The use of ground beef and roasted mushrooms nods to the rustic, hearty fare enjoyed in rural America, where resourcefulness meets abundance.
Incorporating Worcestershire sauce and herbs like thyme and oregano reflects the melting pot of influences from European immigrants, adding layers of depth.
As you savor your stew, you’re not just tasting a meal, but a tapestry of shared history and tradition.
Final Thoughts
Why not give this hearty Ground Beef and Roasted Mushroom Stew a try for your next meal? Feel free to tweak the recipe by adding your favorite herbs or vegetables to make it your own!
Frequently Asked Questions
Can This Stew Be Made in a Slow Cooker?
Absolutely, you can make this stew in a slow cooker! After browning the beef and sautéing the veggies, transfer everything into the slow cooker. Cook on low for 6-8 hours, adding the mushrooms halfway through. Enjoy!
What Can I Substitute for Worcestershire Sauce?
I’d suggest using soy sauce with a touch of vinegar and a dash of sugar as a substitute. It’s a simple mix that captures Worcestershire’s tangy, savory essence while adding a personal twist to your dish!
How Can I Make This Stew Vegetarian?
To make this stew vegetarian, I’d swap the ground beef for hearty lentils or chickpeas and use vegetable broth instead of beef broth. You’ll love how the vegetables and mushrooms shine in this comforting, meat-free version!
Is It Possible to Freeze the Stew?
Yes, you can freeze the stew! I let it cool completely before transferring it to airtight containers. It keeps well for up to three months. Just reheat gently when you’re ready to enjoy another cozy bowl.
What Wine Pairs Well With This Stew?
I’d recommend a medium-bodied red wine like Pinot Noir to pair with this stew. Its earthy notes complement the mushrooms perfectly, while its bright acidity balances the richness of the beef. You’ll love the combination!
Ground Beef and Roasted Mushroom Stew
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 1 pound ground beef
- 8 ounce mushrooms sliced
- 1 tablespoon olive oil
- 1 onion chopped
- 2 clove garlic minced
- 2 carrots diced
- 2 stalk celery diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cup beef broth
- 1 can diced tomatoes 15 ounces
- 1 tablespoon Worcestershire sauce
- 1 leaf bay leaf
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the sliced mushrooms on a baking sheet, drizzle with olive oil, and roast in the oven for 15 minutes.
- In a large pot over medium heat, cook the ground beef until browned, then drain excess fat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the diced carrots and celery, cooking for another 5 minutes.
- Season the mixture with salt, black pepper, dried thyme, and dried oregano.
- Pour in the beef broth, diced tomatoes, Worcestershire sauce, and add the bay leaf.
- Bring the stew to a boil, then reduce heat and simmer for 30 minutes.
- Add the roasted mushrooms to the stew and cook for another 5 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
