Description

This Savory Beef Stew with Mushrooms and Pepperoncini is an unforgettable dish that always leaves people licking their plates clean. With tender chunks of beef, earthy mushrooms, and a tangy kick from the pepperoncini peppers, it’s a hearty meal that’s packed with flavor. The rich, savory gravy comes together perfectly with the help of Worcestershire sauce and beef stock, thickened to a perfect consistency with cornstarch. Whether you’re serving this for a family dinner or a special occasion, it’s sure to be a hit every time.

Ingredients

• 2 pounds of chuck roast or stew meat, trimmed and cubed
• 2 tablespoons of all-purpose flour
• 1 diced onion
• 3 tablespoons of butter
• 8 ounces of sliced baby Bella mushrooms
• 1 tablespoon of Worcestershire sauce
• 1 bay leaf
• 1 ½ teaspoons each of garlic powder and sugar
• 1 teaspoon each of onion powder, dried thyme, and mushroom powder
• ½ cup of thinly sliced pepperoncini peppers
• 2 cups of beef stock
• 2 tablespoons of cornstarch mixed with a few tablespoons of water

Preparation Method

Prepare the Beef:

In a large bowl, toss the cubed beef with the flour until evenly coated. Season with a pinch of salt and pepper.
Sear the Beef:

In a large pot or Dutch oven, melt 3 tablespoons of butter over medium-high heat. Add the beef cubes in batches, searing them on all sides until they are browned. This should take about 4-5 minutes per batch. Once browned, remove the beef from the pot and set aside.
Sauté the Vegetables:

In the same pot, add the diced onion and sliced baby Bella mushrooms. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and the mushrooms have softened.
Build the Flavor:

Stir in the Worcestershire sauce, garlic powder, sugar, onion powder, dried thyme, and mushroom powder. Cook for an additional 1-2 minutes until the spices are fragrant.
Add the Beef and Liquid:

Return the browned beef to the pot. Add the bay leaf, sliced pepperoncini peppers, and beef stock. Stir to combine all the ingredients and bring the mixture to a simmer.
Simmer:

Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and easily breaks apart with a fork. Stir occasionally to prevent sticking.
Thicken the Sauce:

In the final 10 minutes of cooking, remove the bay leaf and add the cornstarch slurry (cornstarch mixed with water) to the stew. Stir well and let the sauce simmer for a few more minutes until it thickens to your desired consistency.
Serve:

Once the stew is ready, taste and adjust the seasoning if necessary. Serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.

Tips and Conclusion

Dicas extras:

Mushroom powder substitute: If you don’t have mushroom powder, you can finely grind dried mushrooms in a spice grinder or omit it altogether.
Tangy kick: The pepperoncini peppers add a nice tangy flavor. If you prefer more heat, feel free to add a few dashes of hot sauce or some red pepper flakes.
Make it ahead: This stew tastes even better the next day, so feel free to make it ahead of time and reheat it for even more developed flavors.
Serving suggestion: Serve this stew over mashed potatoes, rice, or with crusty bread to help soak up all the delicious gravy.

This Savory Beef Stew with Mushrooms and Pepperoncini is the ultimate comfort dish, combining tender chunks of beef, earthy mushrooms, and a rich, tangy gravy that’s packed with flavor. Whether you’re preparing it for a special occasion or a cozy night in, this stew is sure to impress. Serve it with your favorite sides, and watch as your guests can’t help but thank you for such a delicious meal!