Mushroom Beef Stew
Mushroom Beef Stew is a hearty meal that is absolutely delicious.
Servings: 8
Calories:
Equipment
- Dutch Oven
Ingredients
- 3 ½ - 4 lbs chuck roast cut into 1" cubes
- 1 ½ lbs baby bella mushrooms
- 3 cups unsalted or low-sodium beef broth/stock
- 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
- ½ cup (divided) unsalted butter
- 3 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 large sweet onion chopped
- 4 carrots sliced
- 5 garlic cloves minced
Herb Bouquet
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
Instructions
- Preheat the oven to 400°F. Pat the beef dry, cut into 1" cubes and place in a large bowl. Coat with salt, pepper and mix.
- Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.
- In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes. Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
- Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together. Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid.
- Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ - 3 hours or until the meat is fork tender
- Remove pot from oven. Discard herb bouquet. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.