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Beef Mushroom Stew Recipe

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When cold winds blow here in Minnesota, there's nothing like sitting down to a steaming plate of savory stew.—Marilyn Schroeder, St. Paul, Minnesota
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min.
MAKES: 8-10 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-1/2 to 3 bounds beef top round steak, cut into cubes
  • 2 tablespoons canola oil
  • 1 cup burgundy or beef broth
  • 3/4 cup water
  • 1 jar (8 ounces) whole mushrooms, drained
  • 1/2 cup chopped onion
  • 2 bay leaves
  • 1 garlic clove, minced
  • 1 tablespoon dried parsley flakes
  • Cooked rice or noodles

Directions

  1. Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles. Yield: 8-10 servings.
Originally published as Beef Mushroom Stew in Taste of Home February/March 1994, p41

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Reviewed Sep. 30, 2011

Delicious! The only substitutions I made were 1 1/2 pounds whole baby portabella mushrooms and more pepper.

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