Mushroom Beef Stew Recipe

Name: Mushroom Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carton (32 ounces) beef broth; 1 ounce dried mixed mushrooms; 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon pepper; 1 boneless beef chuck roast (2 pounds), cubed; 3 tablespoons canola oil; 1 pound sliced baby portobello mushrooms; 5 medium carrots, chopped; 1 large onion, chopped; 3 garlic cloves, minced; 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 tablespoons cornstarch; 2 tablespoons cold water; Hot cooked egg noodles, optional; 1/4 cup crumbled blue cheese

Servings: persons

1 carton (32 ounces) beef broth
1 ounce dried mixed mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 boneless beef chuck roast (2 pounds), cubed
3 tablespoons canola oil
1 pound sliced baby portobello mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 garlic cloves, minced
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked egg noodles, optional
1/4 cup crumbled blue cheese

1
Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
2
Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
3
Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
4
Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 carton (32 ounces) beef broth, 1 ounce dried mixed mushrooms, 1/4 cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Mushroom Beef 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.

Mushroom Beef Stew

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