Beef And Mushroom Stew Recipe

Name: Beef And Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 slices bacon, finely chopped; 1 onion, peeled and chopped; 2 cloves garlic, minced; 1 carrot, peeled and sliced into thick coins; 1 stalk celery, thickly sliced; 1 teaspoon Worcestershire sauce; 1 bay leaf; 2 teaspoons dried thyme; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper (you can use less, if you wish); 1/4 cup all-purpose flour; 2 lbs stewing beef, in large cubes; 1/2 cup red wine; 2 cups chicken stock; 1 1/2 cups peeled white pearl onions (optional); 1/2 lb button mushroom, cleaned and left whole; 1 cup sour cream (lowfat is fine); 2 tablespoons chopped fresh flat-leaf Italian parsley

Servings: persons

1 tablespoon unsalted butter
1 tablespoon olive oil
2 slices bacon, finely chopped
1 onion, peeled and chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into thick coins
1 stalk celery, thickly sliced
1 teaspoon Worcestershire sauce
1 bay leaf
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (you can use less, if you wish)
1/4 cup all-purpose flour
2 lbs stewing beef, in large cubes
1/2 cup red wine
2 cups chicken stock
1 1/2 cups peeled white pearl onions (optional)
1/2 lb button mushroom, cleaned and left whole
1 cup sour cream (lowfat is fine)
2 tablespoons chopped fresh flat-leaf Italian parsley

1
In a Dutch oven over medium heat, melt butter and add oil.
2
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
3
Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
4
Cook, stirring often, until onion is softened (it takes about 5 minutes).
5
Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
6
Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
7
When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
8
Add chicken stock and bring to a boil.
9
Reduce heat to low, partially cover pot, and let simmer for one hour.
10
Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
11
Continue to cook on low heat, partially covered, for another hour.
12
Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
13
Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
14
Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
15
I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

1129

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon olive oil, 2 slices bacon, finely chopped, 1 onion, peeled and chopped, and more.

Yes, Beef And Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Mushroom Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions