Beef Stew with Mushrooms Over Egg Noodles
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A hearty beef stew that’s loaded with flavor from mushrooms, garlic, onions, and fresh thyme. I serve my beef stew with mushrooms over a bed of egg noodles. Tender chunks of beef with slow cooked mushrooms surrounded by so many bold flavors. It is the ultimate comfort food!
When it comes to comfort food, I have a strong and borderline inappropriate love for all things stew, soup, or pasta related. And my ultimate weakness is when you take a stew and place it over a bed of pasta.
So enter Beef Stew with Mushrooms: it starts with a fresh made-from-scratch super easy stew with crimini mushrooms, onions, and garlic that is so deliciously comforting because we’re using real ingredients like butter, flour, and beef broth and letting it cook up until the meat is almost falling apart. If there was a bone, trust me, the meat would’ve been falling off of it for sure. Grab yourself a bowl full of noodles because things are about to get crazy with beef stew in the most homemade, comfort food, coziest way possible.
This beef stew with mushrooms was the concoction that came out of my kitchen one fine sunday evening when the hubby and I were bummed out from the end of our much needed but, oh-too-short vacation in New Orleans. We needed a bowl of pick-me-up and this stew definitely provided. It tastes especially good when it’s 40 degrees outside and you’ve got a warm fire going with your most coziest pajamas on. It’s like magic, you feel that warm, and cozy and comforted. It’s what good food is all about, yo.
The easiest way for me to describe this mushroom and beef stew is that it’s like beef stroganoff – because it’s got the mushrooms and onions and garlic – except it’s not loaded with sour cream or greek yogurt. So it’s a beef stroganoff that’s not creamy. Am I making it sound unappetizing? Because it’s so the opposite.
Here’s how to make it:
We’re going to start by browning out meat. Toss it with the flour and a little bit of salt. Melt the butter with the oil and sear the meat on high heat. Do it in batches if you’ve got a smaller dutch oven. Remove to a plate.
Next we’re adding in tons of onion and garlic to the pan, don’t worry if there’s brown bits at the bottom, it’ll all come off and turn into a nice little gravy. In go the mushrooms. Once they’ve had a chance to cook we add a few tablespoons of red wine vinegar, this helps gets those bits off and flavors our stew. Add in the beef broth, red pepper flakes, the browned meat, and a few sprigs of thyme. Now sit back and let it cook. Once it’s done, toss in the defrosted peas. And finally, you’ll add in a flour slurry to help thicken the stew.
Beef stew with mushrooms has become a favorite of ours. The hubby just can’t get enough of it. Even though he loves this beef stew on a bed of egg noodles, he says he could have it in a bowl all by itself too. I love the fact that other than a quick 20 minute prep work, the stew cooks itself. I can busy myself in the kitchen making all sorts of yummy treats for you guys while this beef stew is simmering away in the background.
You can also toss in your favorite veggies if you like, carrots are something some people like to see in their stew. You can add defrosted peas and carrots if you want to add a little more color and nutrition to the stew. Me? I like it just the way it is. Warm, cozy, garlicky and served over a bed of pasta.
Cozy, comfort food.
Mushrooms and beef together in a stew? This is definitely a 10 out of 10 in our books.
- Egg noodles, cooked (for serving)
- 1 1/2 pounds beef stew meat (sirloin cut into thin strips of cubes)
- 4 tablespoons flour, divided
- 4 tablespoons (1/2 stick) salted butter
- 2 tablespoons olive oil
- 3/4 cup chopped onions
- 6 cloves garlic, thinly sliced or minced
- 8 ounces crimini mushrooms, sliced
- 2 tablespoons red wine vinegar
- 2 cups beef broth (or chicken broth or mushroom broth)
- 1/2 teaspoon red pepper flakes
- 2 sprigs fresh thyme
- 1 cup defrosted peas
- salt and pepper to taste
- In a medium bowl, sprinkle 2 tablespoons of flour over the meat along with 1/4 teaspoon of salt and toss to coat, set aside.
- In a large dutch oven, melt the butter and olive oil together. Add the meat over medium high heat in batches; remove to a plate when browned, about 3-4 minutes per batch.
- Add the onions and garlic to the pan. Don't worry about the brown bits at the bottom. Sauté for 2 minutes over medium heat. Add the mushrooms and continue to cook for another 2 minutes. Pour in the red wine vinegar and gently scrape the bottom of the pot to help life the browned bits. Add the beef broth and red pepper flakes. Allow to come to a boil, add in the browned meat along with the thyme sprigs. Reduce the heat to low, cover and let simmer for 35-45 minutes.
- Mix the remaining 2 tablespoons of flour with a few tablespoons of water in a mason jar and shake to combine. Pour into the stew. Allow to cook and thicken for an additional 5-7 minutes. Turn off the heat, let stew sit for 5-10 minutes before serving. Serve over a bed of egg noodles. Sprinkle with fresh chopped parsley, if desired.
- Feel free to add in your favorite veggies if you'd like. Frozen peas and carrots can be added instead of just the peas if you'd like a little more color.
- Recipe slightly adapted from The Pioneer Woman.
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