QUICKER MUSHROOM BEEF STEW
Forget beef stew that takes all day to prepare. This version is just as tasty and it's ready to eat in a fraction of the time! You'll love the quick-cooking beef tips and loads of fresh veggies. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base., Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese.
Nutrition Facts : Calories 237 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1077mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g 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.
MUSHROOM STEW
This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.
Provided by Diana
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in a medium pan.
- Add onion and cook until it becomes soft and translucent.
- Add carrots and cook for a couple of minutes.
- Add minced garlic and cook for a minute or until it's fragrant and turns golden.
- Add flour and mix well (or corn starch if gluten-free).
- Then add tomatoes and sliced mushrooms, and cover with vegetable stock.
- Add soy sauce (or tamari if gluten-free).
- Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.
- Taste the stew and adjust the seasonings to your preference.
- Serve hot and garnish with fresh parsley.
Nutrition Facts : Calories 114 kcal, Carbohydrate 16 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
QUICK MUSHROOM STEW
Even with chunky vegetables and tender meat, the mushrooms star in this stick-to-your-ribs main dish. I got the recipe from my cousin and adapted it for my mushroom-loving family. -Cherie Sechrist, Red Lion, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325° for 1-1/2 hours. , Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Discard the bay leaves before serving.
Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 552mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
QUICK MUSHROOM STEW
Make and share this Quick Mushroom Stew recipe from Food.com.
Provided by Northern_Reflectionz
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven or casserole dish put soups, water and seasonings. Stir well. Add vegetables, barley and tapioca.
- Cover.
- Bake 325 for 2 hours.
- Remove cover and bake for another 30 minutes.
- Can be cooked in crockpot on low for 6-8 hours if preferred.
- Remove bay leaves before serving.
Nutrition Facts : Calories 303.9, Fat 2.4, SaturatedFat 0.5, Sodium 1183.8, Carbohydrate 64.6, Fiber 10.6, Sugar 9.6, Protein 9.3
CREAMY MUSHROOM STEW
This stew is warm, comforting, and fresh tasting. This stew is good over mashed potatoes, noodles, rice, or toast points. Make sure to serve with a piece of crusty bread to soak up any lingering sauce.
Provided by lutzflcat
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
- Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
- Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
- Garnish with chopped parsley and serve.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.9 g, Cholesterol 42.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 319.2 mg, Sugar 4.9 g
QUICK MUSHROOM STEW
Steps:
- 1. In a large Pot, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325 for 1 and 1/2 hours. Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Remove the bay leaves before serving.
QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW
Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large soup pot over medium-high heat.
- Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
- Add vegetable broth, tomatoes (including liquid), and wine.
- Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
- In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
- Serve immediately.
Nutrition Facts : Calories 407.1, Fat 4.7, SaturatedFat 0.8, Sodium 243.6, Carbohydrate 68.2, Fiber 16.5, Sugar 8.3, Protein 25.4
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