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Beef & Mushroom Braised Stew Recipe

Beef & Mushroom Braised Stew Recipe

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 YIELD: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

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.

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.

Wine Pairings

Full-Bodied Red Wine

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