Garlic Mushroom French Beef Stew Recipe

Garlic Mushroom French Beef Stew Recipe
Garlic Mushroom French Beef Stew Recipe photo by Taste of Home
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Garlic Mushroom French Beef Stew Recipe

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Special and sensational are words that come to mind to describe this stew. One bite and you'll know why. It makes a lot, but can easily be halved.—John Maxson, Mason City, Illinois
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. Cook: 2-1/4 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. Cook: 2-1/4 hours

Ingredients

  • 5 pounds beef sirloin tip roast, cut into 1-inch cubes
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 large sweet onions, chopped
  • 3 medium carrots, sliced
  • 5 tablespoons butter, divided
  • 6 garlic cloves, minced
  • 2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced
  • 4 large Yukon Gold potatoes, cubed
  • 1 carton (32 ounces) beef broth
  • 1 cup dry red wine or additional beef broth
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 2/3 cup crumbled blue cheese

Directions

Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm.
In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender.
In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese. Yield: 20 servings (1 cup each).
Originally published as French Beef Stew in Taste of Home Winning Recipes 3 2012, p99

Nutritional Facts

1 cup: 336 calories, 16g fat (8g saturated fat), 100mg cholesterol, 517mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 27g protein.

  • 5 pounds beef sirloin tip roast, cut into 1-inch cubes
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 large sweet onions, chopped
  • 3 medium carrots, sliced
  • 5 tablespoons butter, divided
  • 6 garlic cloves, minced
  • 2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced
  • 4 large Yukon Gold potatoes, cubed
  • 1 carton (32 ounces) beef broth
  • 1 cup dry red wine or additional beef broth
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 3 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 2/3 cup crumbled blue cheese
  1. Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm.
  2. In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender.
  3. In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese. Yield: 20 servings (1 cup each).
Originally published as French Beef Stew in Taste of Home Winning Recipes 3 2012, p99

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