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
- 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. 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.
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.
Reviews for Beef & Mushroom Braised Stew
"We didn't really care for this. It didn't seem to have much flavor. Not sure what we did wrong. The meat was tender, but not very flavorful."
"Husband LOVED this one--he didn't know what he liked better-the red wine or the brandy!! Like a couple of other reviewers, I also felt like there was too much liquid and I even used between 3 and 4 pounds of chuck roast! I may reduce the amount of liquids I add next time. I even left the lid off for the last 30-40 minutes to try and reduce the broth, which did help somewhat. I also had to add about a 1 teaspoon of salt to the stew before ladling it out to my crew. Overall, an easy dish to make and it produces such restaurant quality flavor!"
"I was looking for something different I could do with some beef I cooked overnight in the crockpot for Sunday after church. We ended up going out with friends instead so I had cooked beef that I needed to use. I thought I could make it work with this recipe and it did! Both my husband and my adult son thoroughly enjoyed it. My younger girls who don't like mushrooms both admitted it was pretty good. I only had white mushrooms on hand so that's what I used and the wine I had opened wasn't dry. The meat shredded up in the stew and was very tender. I will make this again and try as described but, I may make it the same way again as well. It was very good."
"Totally amazing. Savory and delicious. I froze half and the leftovers were great two months later!"
"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."
"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.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."
"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!"
"This was warm and comforting. I let it cook all day in the slow cooker instead of using the oven and served it over carrots and rice."
"Don't be afraid to up the seasoning and taste for salt before serving. This is near-perfect comfort food and very flexible. I baked it longer and on a lower temp to fit my day. It was just wonderful."
"I made this recipe with all beef broth, because I do not have any alcohol in the house. I put honey gold potatoes in the stew, instead of making mashed potatoes. The gravy was rich and delicious. My husband told me that this recipe was a keeper."
"I made this for supper last night and it was wonderful. My husband loved it and was still raving about it this morning. Definitely will make again."
"This recipe looked really good, and it was for the most part. The meat still tasted like tender roast, so this was a lot of work for the same flavor. The mushrooms were rubbery, so I would leave them out if I made it again. The flavor was good (minus the mushrooms)!"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.