Beef & Mushroom Braised Stew Recipe
- 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 pound sliced fresh mushrooms
- 2 medium onions, sliced
- 2 garlic cloves, minced
- 1 carton (32 ounces) beef broth
- 1 cup dry red wine or additional beef broth
- 1/2 cup brandy
- 1 tablespoon tomato paste
- 1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- Hot mashed potatoes
- Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
- In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.
- Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until sauce is thickened and beef is tender. Skim fat. Serve with mashed potatoes. Yield: 6 servings.
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Beef & Mushroom Braised Stew(12)
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This is really tasty...I'm making it again for my husband.
This is pretty good, though not terribly exciting. Nice deep flavor, lots of mushrooms. I used baby portobellas and quartered them.
Just made this using my pressure cooker instead of the oven...cut back on the liquid to 2 cups. Added the brandy to the sauteed mushrooms and then stirred all into the stew. Added 1/2 bag of frozen pearl onions, too. Will have it with mashed potatoes or noodles! Thanks, Amy!
I finished cooking this in a crock pot for 7 hours and the meat was so tender it fell apart. I had cut the chuck roast into larger pieces than the recipe suggested because I knew this would happen. The stew has very nice flavor. I served it over roasted garlic mashed potatoes.
Tender beef, mushrooms, onions, and gravy over hot mashed potatoes! Whoa! This is the ultimate fall & winter comfort dish! I would proudly serve this over and over to friends and family;)
Lacking a couple of ingredients...I made a couple of substitutions. I used stew meat in place of the chuck roast. I used 1 t of garlic powder in place of the cloves, and I added 1/2 t of onion powder. I did not have brandy, but didn't miss it. Delicious Recipe! Thanks for sharing!
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