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 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
BEEF STEW WITH CARROTS AND MUSHROOMS
This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! Adapted from Cooking Light magazine(Jan/Feb 2006).
Provided by Sharon123
Categories Vegetable
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
- Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
- Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf. Bring to a boil. Stir in beef mixture. Cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender.
- Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!
Nutrition Facts : Calories 351.7, Fat 15, SaturatedFat 5.4, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.7, Fiber 2.5, Sugar 4.2, Protein 26.9
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.
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.
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
BEEF STEW WITH MUSHROOMS, SHALLOTS AND POTATOES
Provided by William Viets
Categories Beef Mushroom Potato Stew Winter Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.
- Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.
HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS
Steps:
- Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
- Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
- Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
- Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.
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
A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Pat the cubed meat dry with paper towels; season with salt and pepper. Toss the meat in flour.
- Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil. Add half the meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3 cup of wine, and stir with a wooden spoon, scraping any browned bits on the bottom of the pan (if wine evaporates too quickly to scrape up browned bits, add some stock). Transfer cooking liquid to bowl with meat. Wipe pot clean, and repeat process with remaining meat.
- Heat remaining 2 tablespoons oil in Dutch oven, and add onions. Cook, stirring occasionally, until golden all over, about 3 minutes.
- Deglaze pan with remaining 1/3 cup wine, and return reserved beef and cooking liquid to pot. Add stock and tomatoes; season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 1 hour and 15 minutes. Add carrots and mushrooms. Cook, covered, until meat and vegetables are tender, 45 to 50 minutes.
More about "beef stew with carrots and mushrooms food"
BASIC BEEF STEW WITH CARROTS AND MUSHROOMS RECIPE | …
From myrecipes.com
5/5 (37)Calories 303 per servingServings 8
- Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
- Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
- Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
- Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.
BEEF STEW WITH CARROTS AND MUSHROOMS - DAVITA
From davita.com
4.2/5 (19)Calories 282 per servingServings 8
BEEF STEW WITH CARROTS AND MUSHROOMS | KIDNEY FRIENDLY ...
From pinterest.ca
BEEF STEW RECIPE WITH MUSHROOMS & POTATOES - BOATING JOURNEY
From boatingjourney.com
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
WINTER BEEF STEW WITH CARROTS AND MUSHROOMS | THE FANCY ...
From thefancypantskitchen.com
BASIC BEEF STEW WITH CARROTS AND MUSHROOMS - BIGOVEN
From bigoven.com
BEEF STEW WITH CARROTS AND MUSHROOMS - PLAIN.RECIPES
From plain.recipes
BEEF STEW WITH CARROTS AND SWEET POTATOES | CAMILA MADE
From camilamade.com
SLOW COOKER BEEF AND MUSHROOM STEW: EASY & HEARTY
From thecookspyjamas.com
CAN YOU FREEZE BEEF STEW WITH POTATOES, MUSHROOMS, CARROTS ...
From topcellent.com
BASIC BEEF STEW WITH CARROTS AND MUSHROOMS - DAIRY FREE ...
From fooddiez.com
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RED WINE BEEF STEW WITH MUSHROOMS AND CARROTS - …
From savorwithjennifer.com
BEEF AND MUSHROOM STEW RECIPE- DINNER, THEN DESSERT
From dinnerthendessert.com
GARLIC AND MUSHROOM BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES FOR BEEF STEW WITH CARROTS AND MUSHROOMS
From cooktime24.com
BEEF STEW WITH CARROTS, POTATOES, AND MUSHROOMS | WORN ...
From wornslapout.com
BASIC BEEF STEW WITH CARROTS AND MUSHROOMS | MYRECIPES RECIPE
From crecipe.com
BEEF AND MUSHROOM STEW WITH GLAZED CARROTS AND PUFFED ...
From cdnbeef.ca
CLASSIC BEEF STEW WITH CARROTS AND MUSHROOMS - FIRST PLACE ...
From firstplaceforhealth.com
10 BEST BEEF STEW WITH CARROTS AND POTATOES RECIPES - YUMMLY
From yummly.com
SLOW COOKER BEEF STEW WITH MUSHROOMS - THAT SKINNY CHICK ...
From thatskinnychickcanbake.com
BEEF AND MUSHROOM STEW RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
DELICIOUS GRASS-FED BEEF STEW WITH MUSHROOMS & CARROTS ...
From texasrealfood.com
TUSCAN BEEF STEW WITH MUSHROOMS | KITCHEN BASICS
From mccormick.com
BEEF STEW WITH MUSHROOMS AND RED WINE - FOOD & TRAVEL BLOG
From greedygourmet.com
10 BEST BEEF STEW WITH MUSHROOM SOUP RECIPES | YUMMLY
From yummly.com
BEEF MUSHROOM STEW - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
WHAT VEGETABLES GO WITH BEEF STEW? 17 BEST VEGGIES – HAPPY ...
From happymuncher.com
BEEF STEW WITH CARROTS AND MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF STEW WITH SWEET CARROTS, PEAS AND MUSHROOMS | LUCIE ...
From lucielovesfood.com
BEEF STEW WITH CARROTS AND MUSHROOMS | FOOD BEVERAGE ...
From foodbeveragerecipes.blogspot.com
BEEF AND MUSHROOM STEW RECIPE - BBC FOOD
From bbc.co.uk
HEARTY VEGETABLE BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
KETO IRISH BEEF STEW RECIPE - MELLIE COTTON
From faezafazrin.blogspot.com
BEEF STEW WITH CARROTS AND MUSHROOMS
From groups.io
TASTE BEEF STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love