Beef and Mushroom Stew Recipe
Beef and Mushroom Stew
Try a variety of mushrooms in this comforting, umami-rich stew. Serve with crusty bread, on noodles, or over creamy polenta. Complete the meal with a green salad.
- 1 lb beef stew meat, cut into 1-2 inch pieces
- 2 - 3 Tbsp vegetable oil (divided use)
- 1 large onion, thinly sliced
- 2 tsp garlic, minced
- 1 Tbsp tomato paste (see Cook’s Tip)
- 1 Tbsp soy sauce
- 2 tsp Dijon mustard
- 1/2 cup red wine (see Cook’s Tip)
- 2 1/2 cups beef broth
- 1 Tbsp fresh thyme, chopped
- 1 1/2 tsp fresh rosemary, chopped
- 1 bay leaf
- 1 1/2 lbs assorted mushrooms, cut into large pieces
- Beurre Manié: (thickener)
- 2 Tbsp butter (room temperature)
- 2 Tbsp flour
- 2 Tbsp heavy cream
- Preheat oven to 300°F.
- Pat meat dry with paper towels. Season with salt and pepper. Heat a Dutch oven over medium-high heat. Add 1 Tbsp oil. Place meat in pan with space between each piece—brown meat in batches so as not to crowd the pan. Sear on all sides. Remove cooked beef to a plate and set aside.
- In the same pan, add onions. Sprinkle with salt and pepper. Sauté until soft and translucent, about 3 minutes. If the pan becomes dry, drizzle in a bit more oil. Stir in garlic, followed by tomato paste, soy sauce, and mustard. Add wine and stir, scraping bottom and sides of pan. Add broth and bring to a simmer.
- Return seared meat to pan, along with any accumulated juices. Stir in thyme, rosemary, and bay leaf. Cover and place in preheated oven for 2 hours, or until beef is tender. During the last hour of braising, sauté mushrooms and make beurre manié (steps 5 and 6).
- Place a large skillet over medium-high heat. Once hot, add 1 to 2 Tbsp oil and as many mushrooms as will fit in a single layer without crowding the pan. Cook undisturbed for 2 to 3 minutes. Toss, then continue to cook about 5 minutes more, stirring occasionally. Allow mushrooms to become deeply golden on all sides. Remove to a platter, sprinkle with salt and pepper, and set aside. Repeat with remaining mushrooms.
- To prepare the beurre manié, mix softened butter and flour with a spoon (or your hand) to make a smooth dough. Set aside.
- When beef is tender, transfer from oven to stovetop over medium heat, uncovered. Add half the beurre manié and stir until smooth. Add seared mushrooms. Bring to a simmer and cook for 1 to 2 minutes, stirring gently. For a thicker sauce, stir in remaining beurre manié and simmer until desired consistency is reached. Taste and adjust seasonings. For added richness (optional), stir in heavy cream. Garnish with additional chopped herbs, if desired.
- Cook’s Tips:
- Tomato paste sold in a tube, rather than a small can, is great for keeping on hand for when only a small amount is needed.
- If you don’t have red wine on hand, you can substitute white wine, Marsala, or brandy.
Nutrition:Amount Per Serving (based on 4 servings)
Total Fat: 28 g
Saturated Fat: 10 g
Trans Fat: 0 g
Cholesterol: 135 mg
Sodium: 880 mg
Carbohydrates: 19 g
Fiber: 4 g
Total Sugar: 5 g
Added Sugars: 0 g
Protein: 42 g
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Ratings and Reviews
“Absolutely amazing. looks just like the picture. ”
“This was delicious and simple. i also drained the broth and turned the beef mushroom mixture into a sandwich and dipped it in the broth. amazing ”