Autumn Stew


This autumn stew is perfect for colder days. The mushrooms and herbs give this dish so much flavour. Serves up to 4 people.

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Autumn stew
Veronique van Ohmydish

Made by Véronique

Published at 2014-11-21, this recipe is for 4 people and takes 1 hours 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-08-2023

1 hours 15 minutes 4 people Main course
Autumn stew


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  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon fresh or dried thyme
  • 2 bay leaves
  • 1 tablespoon tomato purée
  • 450 grams steak, or another cut of lean, tender beef
  • 2 tablespoons flour
  • 150 ml red wine
  • 100 ml mushroom stock
  • 250 grams (white) mushrooms
  • 150 grams wild or chestnut mushrooms
  • 1 tablespoon olive oil
  • 1 knob of butter
Autumn stew ingredients
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Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Vegetable peeler
  • Frying pan
  • Thick-based saucepan / casserole
  • Large frying pan
  • Deep plate

Autumn Stew

1 hours 15 minutes 4 people Main course

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Preparation – 55 minutes

Wash the carrots and celery sticks and peel them. Chop the cloves of garlic and onion into fine dice.

Wash the fresh thyme sprigs; skip this step if you use dried thyme. Clean the mushrooms with a brush or paper towel and cut them into wedges. Heat a dash of olive oil in a casserole and gently sauté the carrots, celery, garlic and onion over a low heat for 10 minutes.

Add the tomato purée, thyme and bay leaves. Let everything cook slowly. Meanwhile, cut the steaks into bite-sized pieces. Add the flour to a deep plate and season with salt and pepper. Dredge the beef chunks through the flour.

Heat the butter in a frying pan and brown the meat. After 10 minutes, transfer the meat to the pan of vegetables. Pour the red wine into the casserole, along with the mushroom stock. Stir occasionally, to prevent the ingredients from sticking to the base of the pan. Let the stew simmer over a medium heat for half an hour.

Autumn stew
Autumn stew

Finishing the autumn stew – 20 minutes

Sauté the mushrooms in the frying pan for 10 minutes without any butter or olive oil. This will produce some smoke, which is fine.

Stir the mushrooms occasionally to prevent them from burning. Then add the fried mushrooms to the pan of meat and vegetables. Let everything cook for 15 minutes. Remove the sprigs of thyme and bay leaves.

Garnish the autumn stew with chopped fresh parsley. Serve with mashed potatoes, pasta or rice. Enjoy your meal!

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