Teresa's Recipes
Rustic Mushroom and Beef Stew
Indulge in the heart-warming comfort of this rustic Mushroom and Beef Stew, brimming with succulent beef and earthy mushrooms. Each spoonful is a delightful blend of robust flavors, courtesy of the aromatic herbs and rich Worcestershire sauce. A dish with roots tracing back to the hearty country stews of old Europe, it's the perfect way to warm up on a cold day or share a wholesome meal with loved ones.
Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Beef stew meat
- 1, chopped Onion
- 3 cloves, minced Garlic
- 2 cups, sliced Mushrooms
- 2, sliced Carrots
- 2, diced Potatoes
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon, dried Thyme
- 1 teaspoon, dried Rosemary
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Water
- 2 tablespoons Flour
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 400
- Fat: 12g
- Carbs: 35g
- Protein: 35g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 7-10 minutes.
- Return the beef stew meat to the pot and add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 2 hours or until the beef is tender.
- In a small bowl, mix together the flour and water to make a slurry. Stir the slurry into the stew, and simmer for an additional 10 minutes, or until the sauce has thickened.
- Serve the mushroom and beef stew hot, garnished with fresh herbs if desired.
Tips
- For an even richer flavor, try searing the beef in small batches to avoid overcrowding the pan.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- This stew is perfect for making ahead - the flavors deepen and improve after a day or two in the fridge.