Rosemary Red Wine Mushroom Beef Stew

bowl of rosemary mushroom beef stew with a black spoon in it.

Hearty rosemary mushroom beef stew is a comforting, delicious meal that will warm you up on a cold winter day. Instant Pot and slow cooker instructions included. (gluten-free, dairy-free, nut-free)


  • 1 tbsp olive oil
  • 1 1/2 lb beef stew meat
  • Sea salt
  • Freshly cracked pepper
  • 4 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 16 oz baby bella mushrooms, halved
  • 1 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups low sodium beef broth
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 lb baby Yukon gold potatoes, quartered (about 2 cups)
  • 2 tbsp balsamic vinegar
  • 1 tbsp corn starch


  1. Heat half the oil in the bottom of a heavy bottomed pot over high heat. 
  2. Pat stew meat dry with a paper towel and generously season with salt and pepper.
  3. Add half of the meat to the hot pot, and cook until browned on all sides. Remove to a plate and repeat with the remaining oil and stew meat.
  4. Lower heat to medium. Add the onions and garlic and cook, stirring, until softened, about 5 minutes.
  5. Stir in the tomato paste and cook for 1-2 minutes.
  6. Add wine and stir, using your spoon to scrape up the brown bits from the bottom of the pot. 
  7. Add stew meat back into the pot, along with the mushrooms, rosemary, thyme, bay leaf and broth. Cover and simmer until the beef is tender, 1 to 2 hours. 
  8. Add the potatoes during the last 15 minutes of cooking time and simmer, covered, until the potatoes are fork tender.
  9. Just before serving, stir together the balsamic and cornstarch. Stir into the stew and let it simmer, uncovered, until thickened to your liking, about 5 minutes.
  10. Remove rosemary, thyme, and bay leaf before serving.


  • Leftovers can be stored in the refrigerator up to 5 days or in the freezer up to 3 months.
  • See post above for ingredient substitutions.

To cook in the Instant Pot:

  1. Heat half of the oil in the bottom of the Instant Pot on 'Sauté' mode set on high. Pat beef dry and season with salt and pepper. Brown in two batches in the Instant Pot. Remove meat from the pot.
  2. Add remaining oil, onions and garlic, and sauté 5 minutes. Add tomato paste and continue cooking for 1-2 minutes.
  3. Add beef and remaining ingredients to the pot, reserving balsamic and cornstarch for later.
  4. Close and lock lid, seal the vent, and set to 'Pressure Cook' on high. Set timer for 20 minutes.
  5. When timer is done, let pressure release naturally for 5-10 minutes before carefully venting steam.
  6. Open lid and return to 'Sauté' mode on low. Stir together balsamic vinegar and cornstarch. Stir into stew and let thicken with the lid open for 5-10 minutes. Remove bay leaf, thyme and rosemary before serving.

To cook in the slow cooker:

  1. Place rosemary, thyme and bay leaf in the bottom of your slow cooker.
  2. Heat oil in a large skillet over high heat. Pat beef dry and season with salt and pepper. Add beef to skillet and sear on all sides, about 5 minutes. Add beef to slow cooker.
  3. Turn heat on the stove to low and add garlic and onions. Cook 2-3 minutes. Add tomato paste and cook an additional 1-2 minutes. Add wine and deglaze skillet, scraping up any browned bits. Pour into slow cooker with the beef.
  4. Add mushrooms and potatoes to slow cooker.
  5. In a small bowl, stir together balsamic and cornstarch. Add to slow cooker with broth. Stir.
  6. Close lid and cook on low 6-8 hours. Crack the lid the last 30 minutes or so to let the stew thicken. Remove bay leaf, thyme and rosemary before serving.

Keywords: mushroom beef stew, rosemary red wine mushroom beef stew, beef stew with mushrooms and potatoes