Beef and Mushroom Stew Beef and Mushroom Stew

Beef and Mushroom Stew Image by: Stacey Brandford Author: The Canadian Living Test Kitchen

Hearty beef stew is a cold-weather favourite. Use a well-marbled pot roast for the best flavour; the fat will melt while the beef cooks, which will help tenderize the meat. 

  • Prep time 55 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 8 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 kg boneless beef blade pot roast , cut in 1-inch cubes
  • 1/4 cup butter
  • 1 tablespoon vegetable oil
  • 1 pkg (227 g) cremini mushrooms , sliced
  • 2 ribs celery , diced
  • 1 onion , diced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 450 g mini white potatoes , scrubbed and quartered
  • 3 large carrots , cut diagonally in 1-1/2-inch pieces
  • 10 sprigs fresh thyme
  • 6 sprigs fresh parsley
  • 2 bay leaves
  • 3 cups sodium-reduced beef broth
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 cups frozen peas

Method

In large bowl, whisk together flour, salt and pepper. Add beef; toss to coat.

In large Dutch oven, heat 1 tbsp of the butter and half of the oil over medium heat until melted; cook half of the beef mixture, stirring occasionally, until browned, about 10 minutes. Using slotted spoon, transfer to bowl. Repeat with 1 tbsp of the remaining butter and the remaining oil and beef mixture.

In same pan, melt remaining butter over medium heat; cook mushrooms, celery and onion, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Pour in wine; cook, stirring and scraping up browned bits, for 2 minutes.

Return beef mixture and any accumulated juices to pan. Add potatoes, carrots, thyme, parsley, bay leaves, broth and Worcestershire sauce; bring to boil, stirring occasionally and scraping to loosen any remaining browned bits.

Cover and braise in 350°F oven for 45 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

Skim any fat from surface of stew; discard thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 621 mg
  • Sugars 6 g
  • Protein 44 g
  • Calories 464
  • Total fat 21 g
  • Potassium 1266 mg
  • Cholesterol 123 mg
  • Saturated fat 9 g
  • Total carbohydrate 26 g

%RDI

  • Iron 40
  • Fibre 0.0
  • Folate 23
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 122
  • Vitamin C 33
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beef and Mushroom Stew

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