This button stew is a hearty beef stew built around tender chunks of beef, whole button mushrooms, potatoes, and carrots in a savory broth. The name can mean different things in different kitchens; this version uses button mushrooms for their mild flavor and pleasing, firm texture, and it is served hot as a complete one-pot meal.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
¼ cup (30 g) all-purpose flour
2 tbsp (30 ml) neutral cooking oil, such as canola oil
1 large yellow onion, about 10 oz (280 g), chopped
2 tbsp (30 g) tomato paste
3 cloves garlic, about 9 g, minced
1 cup (240 ml) dry red wine, or use an additional 1 cup (240 ml) beef broth
4 cups (960 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
2 bay leaves
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
12 oz (340 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
1½ lb (680 g) Yukon Gold or red potatoes, cut into 1½-inch (4 cm) chunks
1 lb (450 g) button mushrooms, wiped clean and halved if larger than 1½ inches (4 cm)
1 tbsp (15 ml) cold water mixed with 1 tbsp (8 g) cornstarch, optional, for a thicker broth
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown instead of steaming. In a bowl, toss the cubes with the salt, pepper, and flour until lightly coated. Chop the onion, garlic, carrots, and potatoes, and clean the mushrooms with a damp paper towel. Leave small mushrooms whole and halve larger ones so the pieces cook at a similar pace.
Brown the beef, about 12 minutes. Heat the oil in a large, heavy Dutch oven or stew pot over medium-high heat. Working in two or three batches, arrange the beef in a single layer with space between the pieces. Brown each batch on several sides, turning as needed, then transfer it to a plate. Add a little more oil only if the pot looks dry. Avoid crowding the pan: a crowded pot releases moisture and makes the meat pale rather than deeply browned.
Cook the onion and tomato paste, about 8 minutes. Lower the heat to medium. Add the onion to the same pot and cook for about 5 minutes, stirring and scraping up browned bits, until softened. Stir in the tomato paste and cook for 2 minutes, then add the garlic and stir for 1 minute. If the bottom starts to scorch, reduce the heat and add a splash of broth.
Deglaze and start the braise. Pour in the wine, if using, and scrape the bottom of the pot to loosen the browned flavor. Simmer for 2 to 3 minutes. Add the beef and any juices from the plate, then pour in the broth and Worcestershire sauce. Add the bay leaves and thyme. The liquid should come close to covering the beef; add a little water or broth if needed.
Simmer the beef, 1 hour 20 minutes. Bring the pot just to a gentle simmer, then cover it and reduce the heat to low. Keep the liquid bubbling lightly, not boiling hard, and stir once or twice during cooking. After 1 hour 20 minutes, check a large beef cube with a food thermometer. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; the beef will continue cooking in this stew and should become tender during the remaining simmer. If it is still firm, keep it covered and simmer longer before adding the vegetables.
Add the vegetables and mushrooms, about 35 minutes. Stir in the carrots, potatoes, and button mushrooms. Cover and simmer gently until the potatoes and carrots are tender when pierced with a fork and the beef is easy to cut with a spoon, about 35 minutes. Check the pot once or twice; if it is boiling rapidly, lower the heat to protect the texture of the beef and vegetables.
Adjust the broth and serve. Remove the bay leaves. For a thicker stew, stir the cornstarch mixture until smooth, then add it gradually to the simmering pot. Cook for 2 to 3 minutes, stirring gently, until the broth thickens; skip this if the stew is already the consistency you like. Taste and adjust the salt and pepper. Take the pot off the heat and let the finished stew stand for 3 minutes before serving. Scatter parsley over the top if desired.

Tips

Give the beef room to brown. Brown it in batches rather than piling it into the pot. If you see liquid collecting around the meat, wait for it to evaporate or remove the batch temporarily and let the pot heat up before continuing. Those browned bits are useful flavor for the broth, so scrape them up when you add the wine or broth.
Keep the simmer gentle. A hard boil can make beef fibers tighten and can break potatoes apart before the meat is tender. Look for small, occasional bubbles around the edge of the pot. If the beef is not tender when the vegetables are ready to go in, give the beef extra time first; vegetables added too early may turn mushy.
Choose a practical mushroom substitute if needed. Cremini mushrooms work in the same quantity and bring a deeper, earthier flavor. If using dried mushrooms, rehydrate them according to their package directions and include some strained soaking liquid as part of the broth, not in addition to all of it. Their flavor is more concentrated, so start with about 1 oz (28 g) dried mushrooms and adjust to taste.
Season at the end as well as the beginning. Broth and Worcestershire sauce vary in saltiness, and simmering concentrates their flavor. Taste after the stew has cooked before adding more salt. If the broth tastes too intense, stir in a little hot water; if it tastes flat, a small splash of Worcestershire sauce or a pinch of salt can help.

Serving Suggestions

Serve the stew in warmed bowls so the broth stays hot while people eat. It already contains meat, mushrooms, and vegetables, so a simple side is often enough: crusty bread, dinner rolls, or a slice of toasted sourdough is useful for catching the broth. For a lighter contrast, offer a crisp green salad with a sharp vinaigrette or steamed green beans dressed with a little butter and black pepper.

If you want a more substantial meal, spoon the stew over buttered egg noodles or mashed potatoes. In that case, keep the stew slightly brothy rather than thickening it heavily, so it can flow over the base. A sprinkle of parsley adds freshness, while a little extra black pepper at the table suits the savory beef and mushrooms. Serve the pot promptly after its short rest; leaving it uncovered for a long time lets the stew cool and the potatoes continue to soften.

Variations

Use a no-wine version. Replace the red wine with an equal amount of beef broth. The result will be a little less tangy and complex, but the tomato paste, browned beef, herbs, and Worcestershire sauce still make a flavorful base. For a hint of acidity without wine, stir in 1 to 2 teaspoons (5 to 10 ml) of red wine vinegar at the end, taste, and add more only if needed.

Make it with different vegetables. Parsnips can replace some or all of the carrots, while turnips can replace part of the potatoes for a peppery note. Cut root vegetables into pieces of similar size so they cook evenly. Add tender vegetables such as peas during the last 5 minutes rather than at the beginning of the vegetable simmer.

Change the herbs or the meat. Rosemary can replace some of the thyme, but use it sparingly because its flavor is strong; about ½ tsp (0.5 g) dried rosemary is a reasonable starting point. For a richer mushroom-forward pot, use 12 oz (340 g) beef and increase the button mushrooms to 1½ lb (680 g), keeping the other ingredients the same. The broth will taste less beefy, and the mushrooms will be more prominent.

Storage and Reheating

Let the stew stop steaming heavily, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. Properly refrigerated, it keeps for 3 to 4 days. The potatoes may absorb some broth as the stew sits, so it can look thicker the next day; that is normal. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes. Thaw it overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to serve, either in a covered saucepan over medium-low heat or in the microwave in a microwave-safe dish. Stir occasionally and add a splash of broth or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer; bring stovetop portions to a steady simmer as well. Avoid repeatedly cooling and reheating the whole pot, since that makes it harder to handle the leftovers safely and can overcook the vegetables.

Frequently Asked Questions

What makes this a button stew? In this recipe, “button” refers to the button mushrooms cooked with the beef and vegetables. The phrase is not a single standardized stew name, so recipes using it may differ. Here, the mushrooms are paired with beef chuck, potatoes, carrots, and a savory broth for a filling, spoonable stew.

Can I make button stew without a Dutch oven? Yes. Use a heavy-bottomed pot with a well-fitting lid, large enough to hold the ingredients without crowding. If you do not have a lidded pot, cover a sturdy pot tightly with foil and then its lid if available, checking that the liquid stays at a gentle simmer. A slow cooker is another option, but brown the beef and cook the onion mixture on the stovetop first for better flavor; transfer everything except the potatoes, carrots, and mushrooms and cook until the beef is nearly tender, then add the vegetables until tender.

Can I use a different cut of beef? Chuck is a good choice because its connective tissue softens during a long, moist cook. Beef labeled stew meat can also work, though the pieces may come from different cuts and finish at different times. Avoid very lean, quick-cooking steak if you want the same tender braised texture; it can become dry during the long simmer.

Why is my stew broth thin? The broth may simply be thinner than you prefer, or the lid may have kept too much moisture from evaporating. Use the cornstarch slurry in the recipe, adding it gradually at a simmer. For a naturally fuller broth, uncover the pot for the last 10 to 15 minutes, watching closely so the liquid does not reduce too far and the potatoes do not break apart.

Can I make it ahead? Yes. The stew can be cooked a day ahead, cooled, and refrigerated promptly. Its flavor holds well overnight, though the potatoes will absorb some liquid and soften slightly. Reheat it gently to 165°F (74°C), adding broth or water as needed. If you want firmer potatoes, cook the stew through the beef-braising stage ahead, chill it safely, and cook the vegetables in the reheated stew before serving.

Can I use frozen button mushrooms? You can, although frozen mushrooms usually release more water and have a softer texture than fresh ones. Add them while still frozen during the vegetable stage and simmer until fully hot and tender. The broth may need a few extra minutes uncovered to reduce, and the finished stew will have a less firm mushroom bite.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Button Stew Recipe with Beef and Mushrooms