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Mushroom Beef Stew Recipe

Mushroom Beef Stew Recipe photo by Taste of Home

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Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal.—Nancy Latulippe, Simcoe, Ontario

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Mushroom Beef Stew Recipe

Prep: 45 min. + freezing Cook: 1-1/2 hours

Yield: 9 Servings

45 90 135

Ingredients

1 carton (32 ounces) beef broth
1 ounce dried mixed mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 boneless beef chuck roast (2 pounds), cubed
3 tablespoons canola oil
1 pound whole baby portobello mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 garlic cloves, minced
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
ADDITIONAL INGREDIENTS:
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked egg noodles, optional
1/4 cup crumbled blue cheese

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. Using a slotted spoon, remove mushrooms; finely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
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. Cool stew; transfer to freezer containers. Freeze up to 6 months.
To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.

Nutritional Facts 1 cup (calculated without egg noodles) equals 298 calories, 16 g fat (5 g saturated fat), 68 mg cholesterol, 780 mg sodium, 14 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Mushroom Beef Stew in Taste of Home October 2011, p59

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Mushroom Beef Stew

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Reviewed on Oct. 16, 2012 by jbug827

Outstanding!! The perfect dish for a chilly fall evening. Loved, loved, loved the addition of the blue cheese! Thanks for the great recipe!

Reviewed on Dec. 06, 2011 by loubaby

fabulous...loved it

Reviewed on Nov. 05, 2011 by ejshellabarger

The blue cheese really brings this recipe together. The dish was a bit rich for me but my husband raved about the meal and was sad when leftovers were gone...so, the recipe is a definite "keeper"!

Reviewed on Nov. 05, 2011 by HeidiWahlstrom

I have made this recipe twice in the last 2 months. Great leftovers. I did not boil dried mushrooms, just cut up the portobello mushrooms.

Reviewed on Nov. 01, 2011 by reciperoadrunner

I ordered my free trial and wasn't going to order, then I made this recipe and it sold me...the other ones on the same page look great too. Love the blue cheese addition. I served it over barley and it was a huge hit.

Reviewed on Oct. 26, 2011 by matteliz@swbell.net

I did not bother straining the mushroom broth. I don't think it is necessary, and the stew turned out great without it.

Reviewed on Oct. 26, 2011 by matteliz@swbell.net

This recipe is delicious! The dried mushrooms make great broth. The blue cheese goes unexpectedly well, too!

Reviewed on Sep. 26, 2011 by DarlaUlm

Great recipe. It is a KEEPER!