Hearty Beef Mushroom Stew Recipes

HEARTY BEEF & MUSHROOM STEW

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan. Reserve bacon for later use.
• Add half the beef to reserved drippings in pan; cook 6 min. or until evenly browned, stirring occasionally. Spoon browned beef into large bowl; cover to keep warm. Repeat with remaining beef, reserving meat drippings in pan after removing second batch of browned beef from pan.
• Add mushrooms, yellow onions and garlic to reserved drippings; cook 8 min. or until onions are softened, stirring occasionally. Add broth. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Cook and stir 2 min. Return beef to Dutch oven along with the gravy and bay leaves; stir. Bring to boil, stirring occasionally; cover. Place in oven.
• Bake 2 hours until beef is very tender, stirring in carrots and pearl onions after 1 hour.
• Transfer Dutch oven to stove top. Mix cornstarch and water until blended; stir into stew. Bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Add Worcestershire sauce, black pepper and reserved bacon; mix well. Cook 1 min., stirring constantly. Remove and discard bay leaves before serving.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

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.

HEARTY BEEF AND MUSHROOM STEW

Steps:

• Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.
• Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup (125 ml) water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
• Mix cornstarch and 4 teaspoons (20 ml) cold water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. Discard bay leaf.