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.
- Prep time 1 hour
- Total time 2 hours & 30 minutes
- Portion size 8 servings
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
- Iron 25.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 7.0