This Beef and Mushroom Stew with Parsnips is a cozy, one-pot meal that’s rich, hearty, and packed with deep flavor. Tender chunks of stewing beef, smoky bacon, earthy mushrooms, and sweet parsnips simmer slowly in a savory red wine and beef broth base. Perfect for chilly nights, this stew makes a comforting dinner with crusty bread or mashed potatoes and tastes even better the next day.

Full Recipe: 

Ingredients

• 1 pound stewing beef
• 1 tablespoon olive oil
• 2 pieces bacon, sliced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 pound mixed mushrooms, sliced
• 2 teaspoons dried thyme
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 1 cup red wine*
• 3 cups beef broth
• 1 bay leaf
• 3 parsnips, peeled and sliced
• 1/2 cup pearl onions, peeled (optional)
• Salt, to taste
• Pepper, to taste

Directions

Step 1: Preheat oven to 325°F (163°C).

Step 2: In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Add bacon and cook until crisp, about 3 minutes. Remove and set aside on a plate.

Step 3: Season beef generously with salt and pepper. Working in batches, brown beef on all sides, about 5 minutes per batch. Transfer to the plate with bacon.

Step 4: In the same pot, sauté diced onion for 3–4 minutes until tender.

Step 5: Add mushrooms, garlic, and thyme. Cook until mushrooms reduce by half, stirring often.

Step 6: Pour in red wine to deglaze the pot. Scrape up any browned bits with a spoon and let simmer for 5 minutes.

Step 7: Return the beef and bacon to the pot. Stir in flour and tomato paste to evenly coat the beef.

Step 8: Add beef broth, parsnips, pearl onions (if using), and bay leaf. Stir well and bring to a gentle boil.

Step 9: Turn off heat, cover the pot, and transfer to the oven. Bake for 1½ to 2 hours, or until the beef is tender.

Step 10: Remove from the oven and discard bay leaf. Let stew rest for 10–15 minutes to allow the sauce to thicken.

Step 11: Season with additional salt and pepper to taste. Serve warm.

Nutrients (per serving, approximate)

Calories: 425
Fat: 14.5g
Carbohydrates: 32g
Fiber: 7g
Sugar: 10g
Protein: 35g

A One-Pot Meal That Feels Like a Feast

Stews are beloved for their ability to transform simple ingredients into something extraordinary—and this recipe is no exception. It all comes together in a single Dutch oven or large pot, which means less cleanup and more flavor as each layer builds upon the next. The beef is seared until deeply browned, bacon is rendered crisp, and the mushrooms are sautéed until golden and concentrated with umami.

Once everything is brought together with red wine, beef broth, herbs, and root vegetables, the slow bake infuses the entire dish with complex flavors that taste like they’ve been simmering for hours. The result is a rich, velvety stew that tastes far more decadent than the effort it takes to prepare.

Why Parsnips Deserve a Spot in Your Stew

While carrots and potatoes are often the go-to vegetables in classic stews, parsnips bring a subtle sweetness and earthy depth that makes them a standout in this version. When cooked slowly, parsnips develop a tender, almost creamy texture and lend just enough natural sugar to balance out the savory beef and rich wine sauce.

They also pair beautifully with mushrooms, which absorb the stew’s broth and release their own umami-packed flavor. The combination of these ingredients gives the stew a complexity that feels both familiar and just a little bit different, making it an ideal way to switch up your usual cold-weather recipes.

Mushrooms for Earthy Richness and Depth

The use of mushrooms in this stew adds layers of texture and flavor. As they cook down, they soak up the broth while releasing their own deep, woodsy notes. Mixed mushrooms, such as cremini, shiitake, or oyster, bring even more variety to the dish. Their soft, tender bite complements the melt-in-your-mouth beef, creating a dish where every spoonful offers something deliciously different.

Mushrooms are also a wonderful way to bring meatless richness to a dish, amplifying the savory qualities and stretching the beef further. Combined with bacon and aromatics, they form a base that’s as hearty as it is satisfying.

The Magic of Red Wine in Stew

Red wine is the secret ingredient that ties everything together. Used to deglaze the pan and simmer with the beef, it adds a bold, slightly fruity complexity that enhances every bite. The alcohol cooks off during the long bake, leaving behind a robust depth that’s perfect for cool-weather cooking.

If you’re hesitant about cooking with wine, know that the final result is not winey or overpowering. It simply enriches the stew with a flavor that can’t be replicated by broth alone. For the best results, choose a dry red wine you’d enjoy drinking—Cabernet Sauvignon, Merlot, or a Pinot Noir all work beautifully in this dish.

Bacon Adds a Smoky, Salty Edge

Even just two slices of bacon can transform a stew from ordinary to memorable. Rendered until crisp, the bacon adds smokiness, fat, and salt to the dish. It seasons the pot from the very beginning and complements the sweetness of the parsnips and the savoriness of the beef. When added back into the stew before baking, those little bits become soft and luxurious, melting into the broth and delivering flavor in every bite.

It’s a small addition that makes a big difference, giving this dish the depth of a restaurant-style entrée with none of the fuss.

A Stew That Gets Better with Time

Like many stews, this dish is arguably even better the next day. As it sits, the flavors meld and intensify, the broth thickens slightly, and the beef becomes even more tender. That makes it ideal for meal prepping or making ahead for dinner parties or casual gatherings. Simply reheat on the stovetop and adjust the seasoning to taste before serving.

It also freezes well, so you can make a big batch and store portions for future meals. Whether you’re cooking for two or feeding a crowd, it’s a versatile recipe that adapts beautifully to your needs.

Perfect Pairings to Complete the Meal

When it comes to serving, this stew is incredibly versatile. The rich sauce begs for something to soak it up—mashed potatoes, crusty sourdough bread, or buttered noodles are all excellent choices. You could also serve it over creamy polenta or even cauliflower mash for a lower-carb option.

For a pop of freshness, add a sprinkle of chopped parsley just before serving, or a quick green side salad dressed in lemon vinaigrette. The brightness contrasts nicely with the warm, deep flavors of the stew and helps balance the meal.

And don’t forget a glass of that red wine you used in the stew—it’s the perfect way to elevate the experience from a simple weeknight meal to something truly special.

A Nourishing, Flavorful Dish to Warm You Up

Despite its rich flavor, this stew is well-balanced in nutrients. The combination of lean stewing beef, high-fiber parsnips, mushrooms, and aromatics makes it both hearty and wholesome. It’s high in protein, loaded with vitamins and minerals from the vegetables, and satisfying enough to keep you full for hours.

The broth is lightened slightly by using minimal fat and no cream, making it a great option for those who want comfort food that doesn’t feel overly indulgent. It’s a dish that tastes luxurious but fits comfortably into any balanced diet.

Conclusion: A Stew Worth Savoring Again and Again

Beef and Mushroom Stew with Parsnips is more than just a meal—it’s an experience of warmth, flavor, and satisfaction. With its rich red wine broth, savory beef, sweet root vegetables, and aromatic herbs, it delivers everything you crave in a cozy, one-pot dinner. It’s the kind of dish that becomes a seasonal tradition—something you make when the leaves start to fall, when the wind picks up, or when you simply want to gather loved ones around the table.

Whether served with mashed potatoes or rustic bread, enjoyed fresh or as leftovers, this stew is sure to become a favorite in your kitchen. It’s humble, hearty, and packed with bold, nourishing flavor—just what comfort food should be.