Beef and Mushroom Stew 🍲
Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced (cremini or button)
4 cups beef broth
1 cup red wine (optional)
3 large carrots, sliced
2 large potatoes, peeled and cubed
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Brown the Beef:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches and brown on all sides. Remove beef and set aside.
Sauté Vegetables:
In the same pot, add chopped onion and garlic. Sauté for 2-3 minutes, or until the onion is translucent.
Add the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms are browned.
Add Tomato Paste and Flour:
Stir in the tomato paste and cook for 1 minute.
Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
Deglaze and Simmer:
Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits.
Add the beef broth, carrots, potatoes, thyme, rosemary, and bay leaves. Stir well.
Cook the Stew:
Return the browned beef to the pot and bring to a boil.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
Finish and Serve:
Discard the bay leaves. Season the stew with salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 servings
Calories: Approximately 350 kcal per serving (varies with portion size and ingredients)
