Taste of Home
Garlic Mushroom French Beef Stew
TOTAL TIME: Prep: 40 min. Cook: 2-1/4 hours
YIELD: 20 servings (1 cup each).
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
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
-
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.
Nutrition Facts
1 cup: 336 calories, 16g fat (8g saturated fat), 100mg cholesterol, 517mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 27g protein.
© 2024 RDA Enthusiast Brands, LLC