Mushroom Onion Beef Stew with Red Wine and Orange Peel
This hearty beef stew combines tender cubes of beef with earthy mushrooms, pearl onions, and bright green peas in a rich red wine broth. Orange peel adds a subtle citrus note that complements the savory flavors, while thyme provides an aromatic herb finish. Perfect for cold weather dinners or when you want a comforting meal that feels special. The stew develops deep flavors through slow simmering, and the addition of cornstarch creates a silky, satisfying texture that coats each ingredient beautifully.
Ingredients
- ¾ pound beef stew meat, cut into 3/4-inch cubeschuck roast cut into cubes1:1Use chuck roast for similar results with potentially better marblingFull guide →
- 2 tablespoons canola oil, divided
- 1 clove garlic, minced
- ¼ cup beef broth
- ½ cup red wine or additional beef brothadditional beef broth1:1Creates alcohol-free version with slightly less complex flavorFull guide →
- 2 strips thin orange peel, about 3 inches x 1/4 inch each
- ¼ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ pound small fresh mushroomsdried mushrooms rehydrated1/4 amountSoak dried mushrooms in warm water for 20 minutes before usingFull guide →
- 1 cup frozen pearl onions, thawedfresh small onions1:1Blanch fresh onions in boiling water for 2 minutes to ease peeling
- ½ cup frozen peas, thawed
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- 1
Brown stew meat in oil in a large saucepan
- 2
Add garlic and cook for 1 minute
- 3
Stir in broth, wine, orange peel, salt and thyme
- 4
Bring to a boil, then reduce heat and cover
- 5
Simmer for 1-1/4 to 1-1/2 hours until meat is tender
- 6
Remove orange peel
- 7
Remove mushroom stems and cook caps and stems in remaining oil until tender
- 8
Add onions and cook until lightly browned
- 9
Stir mushroom mixture into meat mixture
- 10
Add peas
- 11
Combine cornstarch and water until smooth
- 12
Gradually stir cornstarch mixture into stew
- 13
Bring to a boil and cook for 1-2 minutes until thickened
Tips
Use a heavy-bottomed pot to prevent the beef from sticking and ensure even browning for better flavor development
Cut the orange peel strips with a vegetable peeler, avoiding the bitter white pith underneath for the best citrus flavor
Let the stew rest for 5 minutes after thickening to allow the cornstarch slurry to fully set and create the perfect consistency
Good to Know
Refrigerate for up to 3 days in an airtight container
Can be made 1 day ahead - flavors improve overnight, reheat gently on stovetop
Serve hot with crusty bread, mashed potatoes, or egg noodles
Common Mistakes
Don't skip browning the beef or the stew will lack depth of flavor
Avoid boiling vigorously during the simmering stage to prevent tough, chewy meat
Add cornstarch slurry gradually while stirring to prevent lumps from forming
Substitutions
FAQ
Can I make this in a slow cooker instead?
Yes, brown the beef and garlic first, then transfer to slow cooker with liquids and seasonings. Cook on low 6-8 hours, add vegetables in final hour.
What if I don't have red wine?
Use additional beef broth or substitute with grape juice mixed with a splash of vinegar for acidity and depth.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating gently on stovetop.