Beef And Mushroom Stew Recipe

Ingredients for Beef And Mushroom Stew

• Unsalted Butter
• Olive Oil
• Bacon
• Onion
• Garlic
• Carrot
• Celery
• Worcestershire Sauce
• Bay Leaf
• Dried Thyme
• Black Pepper
• Salt
• Cayenne Pepper
• All Purpose Flour
• Stewing Beef
• Red Wine
• Chicken Stock
• White Pearl Onions
• Button Mushroom
• 1 cup sour cream
• Flat Leaf Italian Parsley

How to Make Beef And Mushroom Stew

1. Season beef cubes generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
4. Stir in garlic and cook for 1 minute more.
5. Add flour and tomato paste; cook for 1 minute, stirring constantly.
6. Gradually whisk in beef broth and red wine (if using). Bring to a simmer.
7. Return beef to the pot. Add thyme and rosemary. Reduce heat to low, cover, and simmer for at least 1.5 hours, or until beef is very tender.
8. Stir in sliced mushrooms and cook for another 15-20 minutes, or until mushrooms are tender.
9. Stir in sour cream gently. Season with additional salt and pepper to taste.
10. Garnish with fresh parsley before serving. Serve hot with crusty bread or mashed potatoes.