Tested till perfect Gravy-Smothered Beef and Mushrooms
Gravy-Smothered Beef and Mushrooms
Photography by Jeff Coulson

Gravy-Smothered Beef and Mushrooms

Spoon this chunky, gravy-rich stew over baked potato wedges and top with cheese curds to make the most divine homemade poutine imaginable. Or serve the stew straight-up over smooth mashed potatoes for a yummy comfort food dinner.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 1 hour
  • Total time 2-1/2 hours
  • Portion size 8 servings

Ingredients

  • 2 cups 2cupsboiling water
  • 2 pkg 2pkg(each14 g) dried exotic mushrooms, chopped
  • 1/4 cup 1/4cupbutter
  • 2 2sweet onionsweet onions, thinly sliced
  • 4 4cloves garlic, minced
  • 900 g 900gstewing beef cubes
  • 3/4 tsp 3/4tspeach salt and pepper
  • 2/3 cup 2/3cupall-purpose flour
  • 2 tbsp 2tbspvegetable oil
  • 1 pkg 1pkg(900 mL) sodium-reduced beef broth
  • 1/2 tsp 1/2tspdried thyme
  • 2 2bay leafbay leaves
  • 2 tsp 2tspDijon mustard
  • 1 tsp 1tspWorcestershire sauce
  • 2 pkg 2pkg(each 227 g) cremini mushrooms, thinly sliced
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Preparation

In bowl, pour boiling water over dried mushrooms; set aside. In Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until golden, about 25 minutes. Stir in garlic; cook, stirring, for 1 minute. Scrape into separate bowl; set aside.

Toss beef with half each of the salt and pepper; toss in 3 tbsp of the flour. In same pan, heat oil over medium-high heat; cook beef, in batches and stirring occasionally, until browned, about 7 minutes. Stir in onion mixture, 3 cups of the broth, 2 cups water, thyme, bay leaves, soaked mushrooms and soaking liquid, and remaining salt and pepper.

Bring to boil; reduce heat, cover and simmer just until beef is tender, about 1-1/2 hours. Discard bay leaves; stir in mustard and Worcestershire sauce.

Meanwhile, in skillet over medium-high heat, melt remaining butter; cook cremini mushrooms, stirring occasionally, until softened, about 5 minutes. Stir in remaining flour; cook, stirring occasionally, until flour is golden, about 3 minutes. Whisk in remaining broth until smooth. Stir into stew; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.

Makeahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

Nutritional Information per serving: about

cal 377 pro 28g total fat 21g sat. fat 9g
carb 20g dietary fibre 3g sugar 6g chol 82mg
sodium 658mg potassium 734mg

RDI%

calcium 5 iron 25 vit A 5 vit C 7
folate 21
This recipe is featured on 28 deliciously affordable meals: Week four and Olympic party menu: A delicious way to cheer on Team Canada
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