Beef Stew with Shiitake Mushrooms and Baby Vegetabl

Name: Beef Stew with Shiitake Mushrooms and Baby Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All purpose flour; 6 tablespoons (3/4 sticks) butter; 3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes; 2 large onions, chopped; 1/4 cup tomato paste; 3 cups dry red wine; 2 14 1/2-ounce cans beef broth; 1 tablespoon dark brown sugar; 1 1/2 pounds baby red-skinned potatoes, quartered; 30 baby carrots, trimmed; 12 to 14 ounces baby pattypan squash, halved; 1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced; 3 tablespoons chopped fresh marjoram or 1 tablespoon dried

Servings: persons

All purpose flour
6 tablespoons (3/4 sticks) butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown sugar
1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
12 to 14 ounces baby pattypan squash, halved
1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
3 tablespoons chopped fresh marjoram or 1 tablespoon dried

1
Place flour in baking pan.
2
Season with salt and pepper.
3
Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat.
4
Working in batches, coat meat with flour; add to pot and brown on all sides.
5
Using slotted spoon, transfer to plate.
6
Melt 2 tablespoons butter in same pot over medium-high heat.
7
Add onions; saute until tender, about 6 minutes.
8
Mix in tomato paste, then wine.
9
Bring to boil, scraping up any browned bits.
10
Add broth and sugar, then beef and any accumulated juices.
11
Bring to boil.
12
Reduce heat, cover partially and simmer 1 1/2 hours.
13
Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes.
14
Add squash; simmer until almost tender, about 10 minutes.
15
Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes.
16
Season with salt and pepper.
17
(Can be made 1 day ahead.
18
Cool slightly.
19
Cover, chill.
20
Before serving, cook over medium heat, stirring occasionally.)

1504

kcal

Calories

Fat

117

Carbs

104

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: All purpose flour, 6 tablespoons (3/4 sticks) butter, 3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes, 2 large onions, chopped, and more.

Yes, Beef Stew with Shiitake Mushrooms and Baby Vegetables 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 Stew with Shiitake Mushrooms and Baby Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions