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

Preheat your oven to 325°F (165°C).

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.

In the same pot, add the onion and garlic, sautéing until the onion is translucent.

Add the mushrooms and carrots, cooking until the mushrooms are browned.

Stir in the tomato paste and flour, cooking for another minute.

Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot, and add the thyme, rosemary, salt, and pepper.

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Bake for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.

Remove from the oven, give it a good stir, and adjust seasoning if necessary before serving.

For a gluten-free version, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend. If you prefer a lighter stew, you can use chicken broth instead of beef broth, and add more vegetables like potatoes or parsnips. For a vegetarian twist, replace the beef with hearty vegetables like eggplant or zucchini and use vegetable broth. You can also add a splash of balsamic vinegar for a tangy depth of flavor.