Czech Beef and Mushroom Stew (Hovězí na houbách)

Ingredients

• 1 pcs Onion (peeled and diced)
• 40 g Unsalted butter (cut into pieces)
• 0.6 kg Beef chuck (or stew meat) (cut into large bite‑size pieces)
• 0.4 kg Mushrooms (button or cremini) (sliced 4‑5 mm thick)
• 2.5 tbsp All‑purpose flour (for thickening)
• 1.2 L Beef stock (store‑bought or homemade)
• 1 tsp Caraway seeds (optional, traditional flavor)
• 0.5 tsp Dried thyme (or 1 tsp fresh thyme)
• 0.25 tsp Ground black pepper (freshly ground)
• 0.5 tsp Salt (adjust to taste)
• 100 ml Cooking cream (12 % fat) (can use heavy cream)
• 2 cloves Garlic (minced)

Instructions

1. Gather and prep ingredients

   Peel and dice the onion, cut the beef into large chunks, slice the mushrooms, mince the garlic and measure all spices and liquids.

   Time: PT15M

2. Sauté onion

   Add the butter to the pot and melt over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent (about 3 minutes).

   Time: PT3M

   Temperature: medium

3. Sear the beef

   Increase the heat to medium‑high. Add the beef pieces, season with salt and pepper on all sides, and sear until a brown crust forms, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

4. Cook mushrooms

   Add the sliced mushrooms to the pot and sauté until they release their moisture and start to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add flour

   Sprinkle the flour over the meat‑mushroom mixture, stir well to coat, and cook for another 4 minutes to eliminate the raw flour taste.

   Time: PT4M

   Temperature: medium

6. Add stock and seasonings

   Pour in the beef stock, then add caraway seeds, thyme, black pepper, and salt. Stir to combine and bring to a gentle boil.

   Time: PT5M

   Temperature: high

7. Simmer the stew

   Reduce the heat to low, cover the pot, and let the stew simmer until the beef is fork‑tender, approximately 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: low simmer (≈90 °C)

8. Finish with cream

   Stir in the cooking cream, replace the lid, and continue to cook gently for 20 minutes.

   Time: PT20M

   Temperature: low

9. Add garlic and final heat

   Add the minced garlic, stir, and heat for another 2‑3 minutes so the flavors meld.

   Time: PT3M

   Temperature: low

10. Season and serve

    Taste the stew, adjust salt or pepper if needed, then ladle into bowls and serve hot with crusty bread or dumplings.

    Time: PT2M

Nutrition Facts

Calories

525

Protein

41 g

Carbohydrates

9.5 g

Fat

34 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Unsalted butter: margarine, vegetable oil
• Instead of Beef chuck (or stew meat): beef short ribs, beef round
• Instead of Mushrooms (button or cremini): portobello, shiitake
• Instead of All‑purpose flour: cornstarch (½ tbsp), arrowroot
• Instead of Beef stock: vegetable stock, water + bouillon cube
• Instead of Caraway seeds: cumin (different flavor)
• Instead of Dried thyme: herbes de Provence
• Instead of Ground black pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Cooking cream (12 % fat): half‑and‑half, sour cream (adds tang)
• Instead of Garlic: garlic powder (¼ tsp)

Equipment Needed

• Large pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Measuring cup (liquid)

Critical Steps — Do Not Skip

• Searing the beef to develop flavor
• Incorporating flour without lumps
• Simmering until the meat is tender
• Adding cream without boiling

Chef Tips from the Video

• Deglaze the pot with a splash of dry white wine after searing the beef for extra depth.
• Use fresh thyme leaves for a brighter herb flavor.
• A pinch of sugar can balance any bitterness from the mushrooms.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• You can sear the beef and sauté the vegetables a day ahead and refrigerate them separately.
• The stew can be cooked up to step 7, then cooled, frozen, and finished with cream when ready to serve.