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Mushroom Beef Stew

Mushroom Beef Stew
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
9 ServingsPrep: 45 min. + freezing Cook: 1-1/2 hours

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.
© Taste of Home 2013

2 of 2

Mushroom Beef Stew (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013