Creamy Mushroom Beef Stew Over Buckwheat

I was actually making beef for broth… because we love soup in this house. But there was just too much meat sitting there, and I knew I didn’t want another pot of soup that night. I was craving something cozy… something that sits on a plate. And for some reason… I couldn’t stop thinking about buckwheat. Let’s make comfort food beef recipe from my childhood

So instead of broth, I turned it into the richest, creamiest mushroom beef stew — finished with a little cream and fresh dill, and served over warm buckwheat with beets on the side.

Honestly… this might be better than the soup.

🥘 Ingredients to make my mama beef stew

• beef (short ribs, flank, or broth meat) all cut in big cubes
• 1 onion,
• chopped 2–3 celery stalks,
• chopped Carrots,
• sliced Fresh mushrooms
• Dried mushrooms (optional but recommended)
• 2–3 cloves garlic
• Beef broth (or just water )
• Salt + black pepper
• Paprika
• Bay leaf
• Flour (for thickening)
• Heavy cream Fresh dill or parsley

🍄 How to Make my Mama Beef Stew

In a pot, brown the beef pieces to build flavor. Add onion and celery, cook until softened.

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Add garlic, paprika, bay leaf, salt, and pepper. Pour in water just to cover and let everything simmer for about an hour until the meat is tender. I added to mine few dry mushrooms at this point to bring more flavor, extra depth as my Mama always did. No need to soak mushrooms before since you are adding them into broth

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Add carrots later in the cooking process so they stay firm and not mushy.

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In a separate pan, sauté fresh mushrooms until lightly golden, then add to the stew.

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Time to thicken the sauce with simple Bechamel Sauce

🥄 How I Thicken This Stew (Like a Simple Béchamel Trick)

Growing up, my mama had the simplest way of thickening soups and stews — and it reminds me a lot of a basic béchamel technique. But nothing fancy… She would always say:

“Mix your flour first, or you’ll have lumps.”

So here’s how I do it:
    •    In a small bowl, mix 1 tablespoon of flour with a little cold water or broth
    •    Stir it really well until smooth
    •    Slowly pour it into the simmering stew while stirring

As it cooks, the sauce thickens and becomes smooth and velvety — similar to how a béchamel sauce starts.

And then…

My mama would always add a little splash of heavy cream at the end — just enough to:
    •    lighten the color
    •    make it creamy
    •    bring everything together

It’s simple, cozy, and it works every time.

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Little dill or parsley for some flavor and extra color and you are all done

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🌾 How to Serve Creamy Beef Stew with Mushrooms

Serve hot over buckwheat with a side of beets, mashed potatoes, or fresh bread.

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💡 Tips

Adding carrots later keeps them from getting too soft Dried mushrooms give deep, rich flavor This stew tastes even better the next day Warm slightly before serving to bring back that creamy shine

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This creamy mushroom beef stew started as a simple broth idea and turned into one delish meal my mama taught me how to make

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What to serve with Mushroom Beef Stew

This creamy mushroom beef stew is rich and comforting, so I love pairing it with something that adds a little contrast or texture.

Here are some of my favorite options:
    •    Buckwheat – my favorite for a nutty, hearty base
    •    Mashed potatoes – soft, creamy, and perfect with the sauce. See my fav recipe HERE
    •    Fresh bread – great for soaking up every bit
    •    Beets – a little sweetness balances the richness
    •    Sauerkraut – adds that perfect tangy kick that cuts through the creamy sauce. See my favorite side dish salad recipe HERE

Sometimes all you need is that little bit of acidity on the side to bring the whole plate together.

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