Mushroombeef Stew Recipe

Name: Mushroombeef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32 ounce) carton beef broth; 1 ounce dried mixed mushrooms; ¼ cup all-purpose flour; 1 teaspoon salt; 1 teaspoon pepper; 1 boneless beef chuck roast, cubed (2 pounds); 3 tablespoons canola oil; 1 lb whole baby portabella mushroom; 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 water; hot cooked egg noodles (optional); ¼ cup crumbled blue cheese

Servings: persons

1 (32 ounce) carton beef broth
1 ounce dried mixed mushrooms
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 boneless beef chuck roast, cubed (2 pounds)
3 tablespoons canola oil
1 lb whole baby portabella mushroom
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 water
hot cooked egg noodles (optional)
¼ cup crumbled blue cheese

1
In a large saucepan, bring broth and mushrooms to a boil.
2
Remove from the heat; let stand 15-20 minutes or until mushrooms are softened.
3
Using a slotted spoon, remove mushrooms; finely chop.
4
Strain remaining broth through a fine mesh strainer.
5
Set aside mushrooms and broth.
6
In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce.
7
Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
8
In a Dutch oven, brown beef in oil in batches.
9
Add the portobello mushrooms, carrots and onion; saute until onion is tender.
10
Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer.
11
Stir in reserved flour mixture until blended; gradually add mushroom broth.
12
Bring to a boil.
13
Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender.
14
Cool stew; transfer to freezer containers.
15
Freeze for up to 6 months.
16
To use frozen stew: Thaw in the refrigerator overnight.
17
Place in a Dutch oven; bring to a boil.
18
Combine cornstarch and water until smooth; gradually stir into the pan.
19
Return to a boil; cook and stir for 2 minutes or until thickened.
20
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.

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

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 16 ingredients. The key ingredients include: 1 (32 ounce) carton beef broth, 1 ounce dried mixed mushrooms, ¼ cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Mushroombeef 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!

Mushroombeef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions