BEEF & MUSHROOM BRAISED STEW
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
BEEF AND MUSHROOM STEW
An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.
Provided by LMKENEFICK
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
- Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
- Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 25.6 g, Cholesterol 36.1 mg, Fat 13.3 g, Fiber 7.7 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 232.5 mg, Sugar 7 g
BEEF AND MUSHROOM STEW
The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company.
Provided by Lennie
Categories Stew
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a Dutch oven over medium heat, melt butter and add oil.
- Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
- Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
- Cook, stirring often, until onion is softened (it takes about 5 minutes).
- Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
- Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
- When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
- Add chicken stock and bring to a boil.
- Reduce heat to low, partially cover pot, and let simmer for one hour.
- Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
- Continue to cook on low heat, partially covered, for another hour.
- Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
- Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
- Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
- I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.
Nutrition Facts : Calories 623.9, Fat 46, SaturatedFat 19.8, Cholesterol 130.8, Sodium 503.9, Carbohydrate 14.5, Fiber 1.6, Sugar 3.6, Protein 34
BEEF STEW WITH MUSHROOMS, CARROTS AND BACON
Make and share this Beef Stew With Mushrooms, Carrots and Bacon recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 10h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes.
- Drain on paper towels.
- Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan.
- Set the pan drippings and bacon aside.
- In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
- Add the beef chunks and shake to coat evenly with the flour mixture.
- Return the frying pan to med-high heat.
- Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side.
- Transfer the beer to a slow cooker.
- Repeat with the remaining beef chunks, adding the reserved drippings if needed.
- Scatter the mushrooms, carrots, onions, and garlic over the beef.
- Return the pan to med-high heat and add the wine, broth, and tomato paste.
- Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
- Pour the contents of the pan over the vegetables and beef.
- Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours.
- The beef should be very tender.
- Stir in the reserved bacon and the rosemary.
- Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly.
- Season with salt and pepper and serve in shallow bowls.
Nutrition Facts : Calories 499.8, Fat 22.6, SaturatedFat 9.1, Cholesterol 162.5, Sodium 570.9, Carbohydrate 15.1, Fiber 2.5, Sugar 5.1, Protein 53.3
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