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Home » Slow Cooker Recipes » Chanterelle Mushroom Beef Stew with Special Wine Pairings

Chanterelle Mushroom Beef Stew with Special Wine Pairings

Published: Nov 5, 2020 · Modified: Feb 27, 2023 by Cooking Chat · This post may contain affiliate links

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Chanterelle Beef Stew made in the slow cooker gives you a great smelling house all day with a delicious meal to look forward to in the end.  Start making this stew the night before you plan to enjoy it, so that the beef can marinate overnight before spending the next day in the slow cooker.

We initially served this with a special bottle of French wine for our 2017 Open That Bottle Night observance. In 2020, we did a remake of the recipe and paired it with another great bottle of wine — this time, from Mexico.

bowl of chanterelle mushroom beef stew with a red wine.

Making Chanterelle Beef Stew

As mentioned at the top of post, this chanterelle beef stew does require a bit of advance planning. I recommend an overnight marinade, which means you want to get this stew making started the night before you plan to eat it. The beef marinates overnight, helping to make it tasty and tender. Then in the morning, brown the beef, put together the other ingredients in the stockpot and go about your day.

You will want to plan to return to the stew making about 90 minutes before the cooking time is done to reconstitute the chanterelle mushrooms and add them to the stew.

When I make beef stew in the slow cooker, sometimes I like to finish it on the stove top by simmering it for 30 to 60 minutes prior to serving. This thickens the stew.

You can serve it right from the crockpot if you like, it will just have more liquid. That’s how we made it for our 2020 version.

Can you use other mushrooms for this stew?

Chanterelle mushrooms definitely elevate this dish to serious gourmet status, but they can be a bit tricky to track down. You can order dried chanterelle mushrooms here on Amazon (affiliate link provided).

But you could also substitute other dried mushrooms for the chanterelles. I would suggest dried porcini mushrooms as the best alternative. We have a recipe for beef stew with porcini mushrooms over here, if you’d like to try another one of our stews.

Making this stew in the oven

You can also make this stew in a regular oven if you like. Brown the beef in a large dutch oven, then add the additional ingredients to the dutch oven instead of the crockpot. Cook the stew a 300 degree oven for about 4 hours, adding the reconstituted mushrooms about 30 minutes prior to finishing the chanterelle beef stew cooking process.

Mexican Wine Pairing

I’ve been working through a lineup of excellent Mexican wines that we will be sampling as part of a live tasting event coming up on November 7 — join the fun if you see this post in time!

Talking with Max from Tozi Imports, I was looking for some hearty fare to go with the 2015 Vinos Lechuza “Amantes” Red Blend.

bowl of chanterelle mushroom beef stew paired with red wine

Perusing Cooking Chat for some recipes due for a remake that might work well with the wine, I seized upon this Chanterelle Mushroom Beef Stew recipe. A long simmering beef stew definitely seemed to be the kind of dish I wanted to make to pair with the wine. 

Plus, noting that we had previously paired the stew with a Châteauneuf-du-Pape (CDP), this new pairing would provide a chance to showcase how a top-notch Mexican wine can be considered alongside a highly regarded French wine.

The Amantes Red Blend is an interesting combination of Cabernet Sauvignon, Syrah, Nebbiolo and Tempranillo. Not a typical blend, but here again, a comparison with a CDP is apt, as wines from that Rhone AOC can have as many as thirteen grapes in the blend.

OK, so how did the Amantes taste and pair with the dish?

On the nose, the wine has bright red fruit and oak notes. On the palate, cherry fruit, menthol and well-integrated tannins. An excellent wine, one of the best I’ve had recently!

As you might suspect, with these tastings, the robust Vinos Lechuza “Amantes” red blend is an excellent pairing for the Chanterelle Beef Stew!

Another hearty dish that could go well with this wine is our Red Wine Braised Short Ribs with Mushrooms. 

Open That Bottle Night

I’ve been a big fan of Open That Bottle Night (OTBN) since I first heard of it over five years ago. Not that I need an excuse to open a great bottle of wine–I don’t typically hold onto wine for a long time. But I do have a bottom shelf of my wine rack where some of my higher end bottles wait the right meal to be opened.

When I received a bottle of 2013 Télégramme Châteauneuf-du-Pape (14.5% ABV) for Christmas, my first thought was “A perfect OTBN bottle!”. Well, OK, actually my first thought was “What a great gift!”. But I did quickly think of OTBN, as I might instinctively think a 2013 Châteauneuf-du-Pape might warrant  some cellar time prior to opening. But I hadn’t had a Châteauneuf-du-Pape in awhile, so about 2 months in the cellar seemed like a good compromise between a year or two of cellaring and opening it immediately to enjoy with our Christmas dinner.

About Châteauneuf-du-Pape

Wine from the Châteauneuf-du-Pape AOC is perhaps the most highly sought after wine from the Rhone region of France. Literally translated as “the new castle of the Pope”, the town takes its name from the period of time in the 14th century when the Pope was relocated to Avignon.

Télégramme Châteauneuf-du-Pape is an approachable and delicious wine, great with chanterelle beef stew.

When I first learned about Châteauneuf-du-Pape wine, I heard that 13 grape varieties, 8 red and 5 white, are allowed in a CDP blend. I’ve sampled a few that have all 13, which creates quite a complex flavor profile. The number of allowable grapes have increased as blanc and noir versions of Grenache and Picpoul are counted separately.

I do really like the Grenache/Syrah blend that is the mainstay of a CDP. However, the reputation of the region generates some pretty high prices, and I’ve come to find there are other parts of the Rhone where good producers make some excellent wines for substantially less than a Châteauneuf-du-Pape. Hence, I haven’t had a CDP in some time, making it a perfect OTBN treat.

Beef Stew with Châteauneuf-du-Pape

Sometimes I’m picking a wine to go with the recipe I plan to make, but for OTBN, the starting point was definitely our bottle of Châteauneuf-du-Pape. I wanted something hearty and rustic. CDPs tend to be big, robust wines, not something to go with a light dish. A slow cooking chanterelle beef stew seemed like just the thing! I figured the chanterelle mushrooms would add a good flavor element to add some depth and complexity to match up with the wine.

Chanterelle Beef Stew paired with Télégramme Châteauneuf-du-Pape

Let’s talk more about that bottle of wine! About the time I added the mushrooms for our chanterelle beef stew, I opened up our bottle of Télégramme Châteauneuf-du-Pape. I thought it might need some breathing time to open up. But I was surprised to note that it was softer than I expected, with well-integrated fruit and tannins right from the first taste. This CDP has a light woodsy nose, blackberry fruit with notes of leather. Good structure, medium bodied. Very enjoyable as the stew simmered, and even better when trading bites of the hearty stew for sips of this excellent wine. I was definitely pleased with the pairing!

The Télégramme Châteauneuf-du-Pape is a blend of 80% Grenache, 10% Syrah, 6% Mourvedre and 4% Cinsault. I only took a closer look a the label detail to get the grape breakdown, and noted the explanation that “Le Télégramme is Vignobles Brunier’s second-label wine in the Châteauneuf-du-Pape AOC…” and goes on to note it is made from young vines. Thus, they recommend it being enjoyed in the early years of its life…so much more suited to being opened now, not being cellared. Glad OTBN prompted me to enjoy it sooner rather than later!

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Chanterelle Beef Stew

Print Recipe

★★★★★

5 from 5 reviews

Beef stew made in the slow cooker with chanterelle mushrooms for extra depth of flavor.

  • Author: Cooking Chat
  • Prep Time: 30 mins
  • Cook Time: 9 hours
  • Total Time: 9 hours 30 mins
  • Yield: 9 servings 1x
  • Category: Main
  • Method: slow cooker
  • Cuisine: French

Ingredients

Scale

FOR THE MARINADE

  • 1 onion quartered
  • 4 thyme sprigs
  • 8 sage leaves
  • 1 carrot, coarsely chopped
  • 2 garlic cloves, smashed
  • 1 bottle of dry red wine
  • 1 cinnamon stick
  • 2 tsp cloves
  • 1 tsp juniper berries
  • 2 tsp sea salt
  • A few grinds of pepper
  • 4 lbs stew beef, cut into 2 inch cube

ADDITIONAL STEW INGREDIENTS

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 3 carrots, chopped
  • 1 parsnip, chopped
  • 4 cloves garlic, minced
  • 2 ½ cups reserved marinade
  • 4 sage leaves
  • 3 thyme sprigs
  • 1 bay leaf
  • pinch fennel seeds
  • pinch coarse sea salt
  • 2 ozs dried chanterelle mushrooms
  • ⅓ cup chanterelle mushroom liquid

Instructions

  1. Make the marinade: Combine all the marinade ingredients, through the juniper berries, sea salt and pepper, in a large bowl. Place the beef in a large sealable plastic bag, then pour the marinade into the bag. Gently shake the beef around a bit to get it well-coated, then squeeze the air out of the bag and seal it tightly. Store the beef in the refrigerator for at least 6 hours or overnight.
  2. Start preparing the stew: When you’re ready to start cooking, place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, scraping off big pieces of herbs and spices from the marinade. Set the beef aside in a bowl to cook.
  3. Cook onions: Heat the oil on medium heat in a large cast iron skillet. Add the chopped onion to the pan, cook for a few minutes until it starts to soften.
  4. Brown the beef: Stir in the beef, combining it well with the onions. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides.
  5. Add beef to slow cooker: After the beef has browned, transfer the beef and onions into the crockpot.
  6. Add additional ingredients: Add the  carrots, parsnip, minced garlic, pinch of fennel seeds, sea salt and reserved marinade to the crockpot.
  7. Make an herb bundle by using some kitchen string to tie together the sage leaves, thyme and bay leaf. Add the herb bundle to the slow cooker.
  8. Cook the stew with the slow cooker on high for an hour, then cook for an additional 8 hours in the slow cooker. Prepare the chanterelle mushrooms toward the end of cooking as described in the next step.
  9. Prepare the mushrooms: When there are approximately 90 minutes left of slow cooking time, place the dried chanterelle mushrooms in a bowl and pour hot water of them. Let the mushrooms soak in the hot water for 30 minutes to reconstitute them. Place a damp paper towel inside a fine meshed sieve, with a bowl underneath the sieve to catch the liquid. Pour the mushrooms into the sieve, pushing down on them to squeeze out the liquid.
  10. Add mushrooms to stew: Rinse the chanterelle mushrooms, the coarsely chop them. Add the mushrooms to the slow cooker along with ⅓ cup of the mushroom soaking liquid. The mushrooms should cook with the beef for at least 30 minutes.
  11. Finish and serve the stew: After the slow cooking time has ended, you can either serve the stew immediately, or you can reduce the liquid for a thicker stew. To reduce, transfer the stew to a large pot, and simmer uncovered on medium low heat for 30 to 60 minutes. Serve the beef stew with mashed potatoes and a robust red wine.

Equipment

slow cooker

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Notes

  • We like the flavor of dried chanterelle mushrooms for this stew, but you could use other types. Porcini mushrooms are good in stews.
  • You can vary the herbs based on availability. For instance, rosemary sprigs could be used instead of thyme.
  • We like to serve the stew along with some mashed potatoes.

Keywords: slow cooker beef stew, beef stew with mushrooms, chanterelle stew

Did you make this recipe?

Tag @CookingChatWine on Instagram and hashtag it #CookingChat

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Open That Bottle Night Pairings from #winePW bloggers

Wendy from A Day in the Life on the Farm will post How #OTBN happens while on vacation in Dominica

Jen from Vino Travels will share Baked sausage rigatoni with Vignavecchia Chianti Classico Riserva

Sue from A Palatable Pastime is pairing Pork Carnitas with Saint Cosme Cotes-Du-Rhone

Michelle from Rockin Red Blog is writing about South of the Border for Open That Bottle Night

Cindy from Grape Experiences is posting Wine and Dine: Two New Zealand Pinot Noirs and One-Pan Chicken

Camilla from Culinary Adventures with Camilla is pairing Red Wine Chorizo + 1994 Argyle Reserve Oregon Pinot Noir

Nancy from Pull That Cork will post Our OTBN Celebration: The Château Léoville-Las Cases Stole the Show

Lori from Dracaena Wines is sharing Wine is in Boxes. It’s OTBN. Still turned out to be a night not to miss

Martin from ENOFYLZ Wine Blog will post Batting A Thousand for OTBN Vol 8- A Celebration With Friends

Jill from L’occasion is opening A Gigondas from the Cellar

Julie from Wine-N-Friends will share A memorable pairing with 2012 Kenzo Murasaki

Gwendolyn from Wine Predator is posting Cheers to Open That Bottle Night 2017 with Champagne from Bollinger

David from Cooking Chat is posting Chanterelle Beef Stew with a Special Wine

No blog post about #OTBN, no worries! You can still join the conversation about Open That Bottle Night Pairings by joining our live Twitter Chat on Saturday, March 11. Simply tune into the #winePW hashtag on Twitter at 11 a.m. ET / 8 a.m. PT on 3/11 and join the conversation. Please also make plans to join us for the April Wine Pairing Weekend event, when Wendy from A Day in the Life on the Farm will be hosting on the topic of “My Old Standy” on April 8. You can get a list of all the past and upcoming #winePW events by visiting the Wine Pairing Weekend page.

« Ground Turkey Enchiladas with Mexican Wine Pairings
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Reader Interactions

Comments

  1. Michelle Williams

    March 11, 2017 at 9:18 am

    Your pairing looks delicious. I love CNP!

    Reply
  2. Lori

    March 11, 2017 at 9:24 am

    That is one heck of a recipe! Much more ingredients than I think I have ever used in anything I have cooked. But it looks like it was completely worth it!

    Reply
    • Cooking Chat

      March 11, 2017 at 3:02 pm

      Thanks Lori! Yes, the list does get long on a stew like this, but it sure is a great way to make some modestly priced beef taste really great!

      Reply
  3. Wendy Klik

    March 11, 2017 at 9:19 pm

    So glad you opened the wine it time to be able to enjoy it. It would have been a shame to have lost a special bottle. Your stew sounds amazing.

    Reply
    • Cooking Chat

      March 13, 2017 at 5:40 am

      Thanks Wendy!

      Reply
  4. Nancy| Pull That Cork

    March 12, 2017 at 11:40 am

    Wow, I don’t know which is more impressive – the wine or the food! What a lovely pairing, and so beautifully photographed. I do love Grenache blends and this one sounds stellar. Thanks for introducing me to OTBN, we have enjoyed celebrating it with the #winePW group this past three years. Cheers!

    Reply
    • Cooking Chat

      March 13, 2017 at 5:39 am

      Thanks Nancy, it is a fun event, glad to have you involved!

      Reply
    • Shinta

      November 06, 2020 at 7:37 am

      This is incredibly hearty and comforting! Making this for my family soon

      ★★★★★

      Reply
  5. Martin Redmond

    March 19, 2017 at 8:40 pm

    Woe! Looks like a great combination David! This wine has been on my “To Drink” list for years!

    Reply
    • Cooking Chat

      March 20, 2017 at 5:54 am

      Thanks Martin! Definitely a bottle to try.

      Reply
  6. veenaazmanov

    November 06, 2020 at 7:50 am

    Delicious meal combination. Perfect to check this out for the weekend. Dinner could get special and perfect Happy Meal too.

    ★★★★★

    Reply
  7. Toni Dash

    November 06, 2020 at 8:54 am

    Everyone at my house loved this! A delicious and comforting meal for weeknights!

    ★★★★★

    Reply
  8. Maria

    November 06, 2020 at 9:24 am

    Perfect combination <3 very yummy!!

    ★★★★★

    Reply
  9. Kara

    November 06, 2020 at 9:35 am

    This looks great. The cinnamon, clove, fennel seed, and juniper berry combo sounds really interesting. I could definitely see it pairing well with a nice red wine.

    ★★★★★

    Reply
    • Cooking Chat

      November 06, 2020 at 5:58 pm

      Worked nicely!

      Reply

Trackbacks

  1. Batting A Thousand for #OTBN Vol. 8 - A Celebration With Friends #winePW - ENOFYLZ Wine Blog says:
    March 11, 2017 at 12:48 pm

    […] David from Cooking Chat is posting “Shiitake Beef Stew with a Special Wine“ […]

    Reply
  2. Wine is in Boxes. It's #OTBN. Still A #WinePW Night to Remember • Dracaena Wines says:
    March 11, 2017 at 3:55 pm

    […] David from Cooking Chat is posting Chanterelle Beef Stew with a Special Wine […]

    Reply
  3. Our #OTBN and #winePW Celebration: The Château Léoville Las Cases Stole the Show – Pull That Cork says:
    March 12, 2017 at 10:08 am

    […] David from Cooking Chat is posting Chanterelle Beef Stew with a Special Wine […]

    Reply
  4. Wine and Dine: Two New Zealand Pinot Noirs and One-Pan Chicken - Grape Experiences says:
    March 12, 2017 at 12:33 pm

    […] David from Cooking Chat is posting Chanterelle Beef Stew with a Special Wine […]

    Reply
  5. Chanterelle Beef Stew - Yum Goggle says:
    March 26, 2017 at 6:07 pm

    […] GET THE RECIPE […]

    Reply
  6. Slow Cooker Turkey Chili with Avocado | Cooking Chat says:
    December 16, 2017 at 8:50 am

    […] for another delicious meal to make in your slow cooker and take to a dinner party? Try our Chanterelle Beef Stew or perhaps the Slow Cooker Irish Lamb […]

    Reply
  7. Beef Stew with Root Vegetables and Côte-Rôtie Wine | Cooking Chat says:
    February 17, 2018 at 9:40 am

    […] you are looking for slow cooker beef stew recipe, try our Chanterelle Beef Stew. That also comes with another great French wine […]

    Reply
  8. Join Us for Open That Bottle Night 2017! #winePW #OTBN | Cooking Chat says:
    February 20, 2018 at 7:25 am

    […] Night with good meal around the family dinner table. That’s we we did last year, serving Chanterelle Beef Stew with a Chateauneuf Du Pape.  Back in 2016, we opened a good Burgundy and served it with Pork Tenderloin and Mushrooms. For our […]

    Reply
  9. London Broil Steak with Châteauneuf-du-Pape #winophiles | Cooking Chat says:
    March 17, 2018 at 7:09 am

    […] pairings for Châteauneuf-du-Pape such as this Chanterelle Beef Stew recipe I made previously, have worked well. So I had a good feeling about our London broil […]

    Reply

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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