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Beef & Mushroom Braised Stew

Total Time

Prep: 35 min. Bake: 1-1/2 hours

Makes

6 servings

Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
Beef & Mushroom Braised Stew Recipe photo by Taste of Home

Ingredients

  • 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 pound sliced fresh mushrooms
  • 2 medium onions, sliced
  • 2 garlic cloves, minced
  • 1 carton (32 ounces) beef broth
  • 1 cup dry red wine or additional beef broth
  • 1/2 cup brandy
  • 1 tablespoon tomato paste
  • 1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water
  • Hot mashed potatoes

Directions

  1. Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
  2. Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.
  3. Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.

Can you freeze Beef & Mushroom Braised Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts

1-1/3 cups (calculated without mashed potatoes): 395 calories, 22g fat (7g saturated fat), 98mg cholesterol, 761mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 34g protein.

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