Every spring, my family heads to our timber to collect morel mushrooms and then stock up on this stew, because nothing tastes better than being able to enjoy it out of season. If you aren't lucky enough to have morels, button mushrooms or baby portobellos will work too. —Amy Wertheim, Atlanta, Illinois
- 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.
- Add mushrooms and onions to pan; 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 stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.
Originally published as Beef & Mushroom Braised Stew in Taste of Home September/October 2013
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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