Mushroom Beef Stew
Mushroom Beef Stew takes approximately 2 hours and 35 minutes from beginning to end. This main course has 414 calories, 27g of protein, and 20g of fat per serving. For $1.87 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 9. Autumn will be even more special with this recipe. This recipe is liked by 136 foodies and cooks. This recipe from Taste of Home requires carrots, water, cooked egg noodles, and blue cheese. With a spoonacular score of 86%, this dish is spectacular. Try Beef and Mushroom Stew, Beef Mushroom Stew, and Beef-and-Mushroom Stew for similar recipes.
Servings: 9
Preparation duration: 35 minutes
Cooking duration: 120 minutes
Ingredients:
1 pound sliced baby portobello mushrooms
1 carton (32 ounces) beef broth
1 boneless beef chuck roast (2 pounds), cubed
1/4 cup crumbled blue cheese
3 tablespoons canola oil
5 medium carrots, chopped
Hot cooked egg noodles, optional
2 tablespoons cornstarch
1/4 cup all-purpose flour
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 ounce dried mixed mushrooms
1 large onion, chopped
1 teaspoon pepper
1 teaspoon salt
2 tablespoons cold water
Equipment:
sauce pan
ziploc bags
dutch oven
frying pan
Cooking instruction summary:
Directions 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. Yield: 9 servings. Originally published as Mushroom Beef Stew in Taste of Home October 2011, p59 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Bring broth and dried mushrooms to a boil in a large saucepan.
2. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. .
3. Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
4. Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce.
5. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
6. Brown beef in oil in batches in a Dutch oven.
7. Add portobello mushrooms, carrots and onion; saute until onion is tender.
8. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
9. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender.
10. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened.
11. 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.
12. Place in a Dutch oven; reheat.
13. Serve with egg noodles if desired; top with blue cheese.
Nutrition Information:
covered percent of daily need
