Ingrédients pour Beef Stew With Carrots And Mushrooms
- 2 tablespoons olive oil
- 1 pound cremini mushrooms
- cooking spray
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 pounds beef stew meat
- 5/8 teaspoon salt (divided)
- 1 cup dry red wine
- 1 teaspoon dried thyme
- 4 cups low-sodium beef broth
- 1 bay leaf
- 2 medium white potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- 1/4 teaspoon black pepper
- fresh thyme sprigs (for garnish, optional)
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Comment préparer Beef Stew With Carrots And Mushrooms
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 pound cremini mushrooms, and sauté for 5 minutes, or until they begin to brown.
- Transfer the mushrooms to a large bowl.
- Lightly coat the skillet with cooking spray.
- Add 1 large onion, chopped.
- Sauté for 10 minutes, or until tender and golden brown.
- Add 2 cloves garlic, minced.
- Sauté for 1 minute.
- Add the sautéed onion mixture to the bowl with the mushrooms.
- Place 1/2 cup all-purpose flour in a shallow bowl or pie plate.
- Dredge 2 pounds beef stew meat in the flour, shaking off any excess.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
- Add half of the floured beef to the skillet.
- Sprinkle with 1/8 teaspoon salt.
- Cook for 6 minutes, browning on all sides.
- Add the browned beef to the bowl with the mushrooms and onions.
- Repeat steps 13-16 with the remaining beef and salt.
- Add 1 cup red wine to the pan, scraping the bottom to loosen any browned bits.
- Add 1 teaspoon dried thyme, 4 cups beef broth, and 1 bay leaf.
- Bring to a boil.
- Stir in the beef and vegetable mixture.
- Cover, reduce heat to medium-low, and simmer for 1 hour, or until the beef is tender.
- Stir in 2 large carrots, peeled and chopped, and 2 medium potatoes, peeled and cubed.
- Simmer, uncovered, for 1 hour and 15 minutes, or until the beef and vegetables are very tender and the sauce has thickened, stirring occasionally.
- Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Discard the bay leaf.
- Garnish with fresh thyme sprigs (optional).
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
27g
Carbs
7g
