Gravy-Smothered Beef and Mushrooms

Gravy-Smothered Beef and Mushrooms image Image by: Gravy-Smothered Beef and Mushrooms image Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2014

Ingredients

  • 2 cups boiling water
  • 2 pkg exotic mushrooms chopped
  • 1/4 cup butter
  • 2 sweet onions thinly sliced
  • 4 cloves garlic minced
  • 900 g stewing beef cubes
  • 3/4 teaspoons each salt and pepper
  • 2/3 cups all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 pkg sodium-reduced beef broth
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 pkg cremini mushrooms thinly sliced

Method

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 facts per serving: about

  • Fibre 3 g
  • Sodium 658 mg
  • Sugars 6 g
  • Protein 28 g
  • Calories 377.0
  • Total fat 21 g
  • Cholesterol 82 mg
  • Saturated fat 9 g
  • Total carbohydrate 20 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gravy-Smothered Beef and Mushrooms

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