Every time my husband desires this meal, I joyfully prepare it, referring to it as ‘Hubby’s Delight’.

Beef and mushroom stew is one of those comforting dishes that feels like a warm hug on a chilly day. Growing up in the Midwest, stews were a staple in our household, especially during the fall and winter months. This particular recipe is a nod to those cozy family dinners, where the aroma of simmering beef and earthy mushrooms filled the kitchen. It’s a dish that’s not only delicious but also practical for busy weeknights, as it can be made in a big batch and enjoyed over several days. The combination of tender beef, savory mushrooms, and a rich, tomato-based sauce makes this stew a favorite for anyone looking to enjoy a hearty meal.

This beef and mushroom stew pairs wonderfully with a side of crusty bread or a warm baguette, perfect for soaking up the rich sauce. You can also serve it over a bed of fluffy mashed potatoes or buttered egg noodles for a more filling meal. A simple green salad with a light vinaigrette can add a refreshing contrast to the stew’s hearty flavors.

Servings: 4-6 servings

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
next pages