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Beef, Mushroom, and Potato Stew

This simple, but deeply flavorful stew is the perfect dish for a cold, rainy night. Serve it with buttered mashed potatoes or a thick slice of hearty bread to soak up all the juices.


  • 3 pounds boneless beef chuck, cut in bite-size pieces
  • Salt and ground black pepper
  • Flour for coating
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 1 pound mushrooms, trimmed (halved or quartered if they're large)
  • 1 pound small boiling potatoes, halved
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 12 ounces dark beer (like porter or stout)
  • 1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water
  • Chopped fresh parsley, for garnish


  1. Season the beef with salt and pepper and toss with flour to coat, shaking off the excess.
  2. Heat the oil in a Dutch oven or large soup pot over medium-high heat.  Working in batches, brown the meat in the oil and set it aside.
  3. Reduce the heat to medium and add the butter to the pot.  Add the onion and cook until it is translucent, about 5 minutes.  Add the mushrooms and potatoes and cook until the mushrooms start to release their juices, about 5 minutes.  Add the garlic, thyme, and allspice and cook another minute.
  4. Stir in the dark beer and diluted Glace de Viande Gold® and bring the liquid to a simmer.  Return the beef to the pot, stirring to combine.  Bring the stew back to a simmer and cook, stirring occasionally, for 1 1/2 hours, until the beef is tender.  Reduce the heat as needed to keep the stew just at a simmer.
  5. Season to taste with salt and pepper.  Serve the stew garnished with chopped parsley.

Additional Tips

For an additional hit of savory mushroom flavor, add a tablespoon of our Mushroom Essence along with the beer and Glace de Viande Gold®.

Pairing: The same porter or stout beer you used to make the stew, or, if you want to serve wine, a Zinfandel or Syrah/Shiraz.

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Classic French Stocks and Sauces