Ingredients for Beef And Mushroom Stew
- Unsalted Butter
- 2 tbsp Olive Oil
- Bacon
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 Carrots, chopped
- 2 stalks Celery, chopped
- Worcestershire Sauce
- 1 Bay Leaf
- 1 tsp Dried Thyme
- to taste Black Pepper
- to taste Salt
- Cayenne Pepper
- 2 tbsp All Purpose Flour
- 2 lbs Stewing Beef
- 1/2 cup dry Red Wine (optional)
- Chicken Stock
- White Pearl Onions
- 1 lb Button Mushrooms, sliced
- 1/2 cup Sour Cream
- fresh Flat Leaf Italian Parsley, chopped, for garnish
- 1 (6 ounce) can Tomato Paste
- 1 1/2 cups Beef Broth
- 1 tsp Dried Rosemary
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How to Make Beef And Mushroom Stew
- Season beef cubes generously with salt and pepper.
- 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.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add flour and tomato paste; cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth and red wine (if using). Bring to a simmer.
- 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.
- Stir in sliced mushrooms and cook for another 15-20 minutes, or until mushrooms are tender.
- Stir in sour cream gently. Season with additional salt and pepper to taste.
- Garnish with fresh parsley before serving. Serve hot with crusty bread or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
14g
Fat
98g
Carbs
4g
