Steak & Mushroom Stew Recipe

Name: Steak & Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. thick-cut bacon, diced; 3 1/2 to 4 lb. chuck roast, cut into 1-inch cubes; Kosher salt and freshly ground pepper, to taste; 2 small onions, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 Tbs. tomato paste; 3/4 lb. cremini mushrooms, sliced; 1 Tbs. veal demi-glace; 3 Tbs. Dijon mustard; 1 bay leaf; 1 1/2 cups beef broth; 1/4 cup finely chopped fresh flat-leaf parsley

Servings: persons

6 oz. thick-cut bacon, diced
3 1/2 to 4 lb. chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground pepper, to taste
2 small onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 Tbs. tomato paste
3/4 lb. cremini mushrooms, sliced
1 Tbs. veal demi-glace
3 Tbs. Dijon mustard
1 bay leaf
1 1/2 cups beef broth
1/4 cup finely chopped fresh flat-leaf parsley

1
In a large saute pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, 10 to 11 minutes. Drain on paper towels. Pour the bacon fat into a bowl.
2
Season the beef generously with salt and pepper. Return the insert or pan to medium-high heat and warm 2 Tbs. of the bacon fat. Working in batches, sear the beef until well browned, 8 to 10 minutes per batch. Transfer to a bowl.
3
Reduce the heat to medium and warm 1 Tbs. of the bacon fat in the insert or pan. Add the onions, carrots and celery and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the mushrooms and saute until lightly browned, 10 to 12 minutes. Stir in the demi-glace, mustard, beef, bacon, bay leaf, broth, salt and pepper and bring to a simmer. If using the insert, transfer it to a slow-cooker base. If using a saute pan, transfer all the ingredients to a slow cooker. Cover and cook on high according to the manufacturer's instructions until the beef is tender, about 4 hours.
4
Skim the fat off the sauce and discard the bay leaf. Stir in the parsley and serve immediately. Serves 6 to 8.

466

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 14 ingredients. The key ingredients include: 6 oz. thick-cut bacon, diced, 3 1/2 to 4 lb. chuck roast, cut into 1-inch cubes, Kosher salt and freshly ground pepper, to taste, 2 small onions, diced, and more.

Yes, Steak & 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.

Steak & Mushroom Stew

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