This dish was a staple on Nana’s dinner table, and her ‘hidden’ ingredient remained a mystery to everyone.

There’s something incredibly comforting about a hearty beef and mushroom stew, especially when the weather starts to cool down. This dish has its roots in traditional rustic cooking, where simple, wholesome ingredients are transformed into something truly satisfying. It’s perfect for those busy weeknights when you want a meal that feels like a warm hug. Plus, making it in the oven means you can set it and forget it while you tackle other tasks. Trust me, this stew will fill your home with the most inviting aroma, making it hard to wait until dinner time!

This hearty beef and mushroom stew pairs wonderfully with a side of crusty bread or a warm baguette to soak up all that delicious gravy. You might also consider serving it over a bed of creamy mashed potatoes or fluffy white rice to make it even more filling. A simple green salad with a light vinaigrette can add a refreshing contrast to the richness of the stew.

Servings: 6

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
3 carrots, peeled and sliced
2 tablespoons tomato paste
1 cup beef broth
1 cup red wine (optional, can substitute with more beef broth)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour