MUSHROOM BEEF STEW
Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside., Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat., Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth., Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.
Nutrition Facts : Calories 298 calories, Fat 16g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 780mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
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 & 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 STEW WITH RED WINE, MUSHROOMS AND HORSERADISH CREAM
Steps:
- In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep. When cool, drain, reserving the soaking liquid, and chop the mushrooms finely.
- Preheat the oven to 325 degrees F.
- Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper. Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil. Brown the beef in the oil in two or three batches, giving the meat some space. Add the browned meat to a bowl or baking dish as you go. Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan. Cook until reduced by a third, about 3 minutes; then pour the wine over the meat. Set aside.
- Add the butter, onions and 1/2 teaspoon salt to the saucepan. Cook until the onions are soft and brown, about 20 minutes. Add the celery and the shiitake and cremini mushrooms. Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes. Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl). Cook, stirring, for 5 minutes. Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl. Bring to a simmer.
- Cover the pan and transfer it to the oven. Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer. Serve in bowls, topped with dollops of Horseradish Cream.
- Whip the cream in a cold metal bowl until soft peaks form. Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine.
SLOW COOKED BEEF AND MUSHROOM STEW
Melt in the mouth hearty beef stew with mushrooms.
Provided by Jason Allen
Time 6h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put on a high heat slow cooker and add the beef stock to the slow cooker.
- Put all of the flour, mustard powder and pepper in a bowl and use to completely coat the diced beef. Add any left over coating add to slow cooker.
- Fry the coated beef with the rapeseed oil until browned off. Put seared beef in slow cooker.
- Using the pan from the beef, fry mushrooms and onions until onions are slightly browned and translucent, then add to slow cooker.
- Put diced carrots, turnip and Parsnips in slow cooker, with crushed garlic, Worcester sauce and tomato purée. Mix up and add bay leafs and thyme Turn down heat to medium and leave to cook
- Remove bay leafs and thyme stalks before serving. Serve on its own or with creamy mash potato and cabbage.
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 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 STEW WITH MUSHROOMS, ROSEMARY AND TOMATOES
Make and share this Beef Stew With Mushrooms, Rosemary and Tomatoes recipe from Food.com.
Provided by Brookelynne26
Categories Stew
Time 8h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated.
- Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker.
- Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine and cook, scraping the pan, until liquid comes to a simmer. Pour contents of skillet over meat. Add broth, carrots, tomatoes and herbs to slow cooker. Cover and cook on LOW for 8 hours or until beef is tender when pierced with a fork.
- When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes.
- Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.
Nutrition Facts : Calories 505.6, Fat 24, SaturatedFat 9.1, Cholesterol 157.3, Sodium 493.3, Carbohydrate 16.9, Fiber 2.5, Sugar 4.9, Protein 52.2
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
SLOW COOKER BEEF STEW WITH MUSHROOMS
This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.
Provided by Lacey M. Johnson
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
- Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g
CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS
I work nights so crock pot recipes are a lifesaver to me. Here is another one. Cut the beef and the veggies about the same size for uniform cooking
Provided by kzbhansen
Categories Stew
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray crock pot with Pam.
- Mix all ingredients except for the beef in crock pot.
- Add the beef to the crock pot.
- Cover and cook on low 8-9 hours or until everything is tender.
- Stir well before serving.
Nutrition Facts : Calories 335.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.3, Sodium 641.7, Carbohydrate 58.4, Fiber 7.8, Sugar 6.3, Protein 20.3
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
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