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

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Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal.—Nancy Latulippe, Simcoe, Ontario
TOTAL TIME: Prep: 35 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 35 min. Cook: 2 hours
MAKES: 9 servings

Ingredients

  • 1 carton (32 ounces) beef broth
  • 1 ounce dried mixed mushrooms
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 boneless beef chuck roast (2 pounds), cubed
  • 3 tablespoons canola oil
  • 1 pound sliced baby portobello mushrooms
  • 5 medium carrots, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked egg noodles, optional
  • 1/4 cup crumbled blue cheese

Nutritional Facts

1 cup (calculated without egg noodles): 298 calories, 16g fat (5g saturated fat), 68mg cholesterol, 780mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 25g protein .

Directions

  1. Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
  2. Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
  3. Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
  4. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese.
    Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.
    Yield: 9 servings.
Originally published as Mushroom Beef Stew in Taste of Home October 2011, p59

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Mushroom Beef Stew

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
jbug827 User ID: 1013132 137900
Reviewed Oct. 16, 2012

"Outstanding!! The perfect dish for a chilly fall evening. Loved, loved, loved the addition of the blue cheese! Thanks for the great recipe!"

MY REVIEW
loubaby User ID: 3142335 198228
Reviewed Dec. 6, 2011

"fabulous...loved it"

MY REVIEW
ejshellabarger User ID: 3870843 196721
Reviewed Nov. 5, 2011

"The blue cheese really brings this recipe together. The dish was a bit rich for me but my husband raved about the meal and was sad when leftovers were gone...so, the recipe is a definite "keeper"!"

MY REVIEW
HeidiWahlstrom User ID: 5205857 196719
Reviewed Nov. 5, 2011

"I have made this recipe twice in the last 2 months. Great leftovers. I did not boil dried mushrooms, just cut up the portobello mushrooms."

MY REVIEW
reciperoadrunner User ID: 6317238 121439
Reviewed Nov. 1, 2011

"I ordered my free trial and wasn't going to order, then I made this recipe and it sold me...the other ones on the same page look great too. Love the blue cheese addition. I served it over barley and it was a huge hit."

MY REVIEW
matteliz@swbell.net User ID: 77962 198227
Reviewed Oct. 26, 2011

"I did not bother straining the mushroom broth. I don't think it is necessary, and the stew turned out great without it."

MY REVIEW
matteliz@swbell.net User ID: 77962 137899
Reviewed Oct. 26, 2011

"This recipe is delicious! The dried mushrooms make great broth. The blue cheese goes unexpectedly well, too!"

MY REVIEW
DarlaUlm User ID: 6221619 193773
Reviewed Sep. 26, 2011

"Great recipe. It is a KEEPER!"

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