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

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I've noticed that when I make this dish for friends, they always ask me when I'm going to invite them back for more.
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 2 servings


  • 3/4 pound beef stew meat, cut into 3/4-inch cubes
  • 2 tablespoons canola oil, divided
  • 1 garlic clove, minced
  • 1/4 cup beef broth
  • 1/2 cup red wine or additional beef broth
  • 2 thin strips orange peel (about 3 inches x 1/4 inch each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 pound small fresh mushrooms
  • 1 cup frozen pearl onions, thawed
  • 1/2 cup frozen peas, thawed
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Nutritional Facts

1 cup: 533 calories, 26g fat (6g saturated fat), 106mg cholesterol, 539mg sodium, 26g carbohydrate (7g sugars, 3g fiber), 38g protein .


  1. In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel.
  2. Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 2 servings.
Originally published as Mushroom-Onion Beef Stew in Cooking for One or Two Cookbook 2003, p130

Light-Bodied Red Wine

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

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MY REVIEW 207496
Reviewed Nov. 11, 2012

"I added a bit more mushrooms and loved it!"

bdortch2 134426
Reviewed Feb. 9, 2010

"Ive' made this recipe for two and kept the other helping for another day. Ive made this

many times."

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