Beef & Mushroom Braised Stew Recipe
Beef & Mushroom Braised Stew Recipe photo by Taste of Home

Beef & Mushroom Braised Stew Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1-1/3 cups (calculated without mashed potatoes) equals 395 calories, 22 g fat (7 g saturated fat), 98 mg cholesterol, 761 mg sodium, 12 g carbohydrate, 2 g fiber, 34 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
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.
Originally published as Beef & Mushroom Braised Stew in Taste of Home September/October 2013

Nutritional Facts

1-1/3 cups (calculated without mashed potatoes) equals 395 calories, 22 g fat (7 g saturated fat), 98 mg cholesterol, 761 mg sodium, 12 g carbohydrate, 2 g fiber, 34 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Beef & Mushroom Braised Stew

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 19, 2014

"This is one of the best beef dishes!!! Have made many times. My husband loves this dish, especially because it has gravy and mushrooms. Love it that it can be frozen."

MY REVIEW
Reviewed Nov. 29, 2013

"This is really tasty...I'm making it again for my husband."

MY REVIEW
Reviewed Oct. 31, 2013 Edited Sep. 23, 2014

"This is pretty good, though not terribly exciting. Nice deep flavor, lots of mushrooms. I used baby portobellas and quartered them.Update--9-23-14--This time I reduced the liquid by simmering ~20 minutes before adding beef. This time the flavor was deeper and I liked it better. My boys ate it well."

MY REVIEW
Reviewed Oct. 17, 2013

"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!"

MY REVIEW
Reviewed Oct. 14, 2013

"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."

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