Mainly Mushroom Beef Carbonnade Recipe

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Mainly Mushroom Beef Carbonnade Recipe photo by Taste of Home

Mainly Mushroom Beef Carbonnade Recipe

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This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellas if you like. —Susan Asanovic, Wilton, Connecticut

MAKES:

6 servings

TOTAL TIME:

Prep: 45 min. Bake: 2 hours

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

6 servings

TOTAL TIME:

Prep: 45 min. Bake: 2 hours

Ingredients

2 tablespoons plus 1-1/2 teaspoons canola oil, divided
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
3 medium onions, chopped
1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 pound fresh baby carrots
1 thick slice day-old rye bread, crumbled (about 1-1/2 cups)
3 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon beef bouillon granules
1 bottle (12 ounces) light beer or beef broth
1 cup water
1 ounce bittersweet chocolate, grated

Directions

Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon.
Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste.
Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan.
Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted. Yield: 6 servings.

Test Kitchen tips

A light bodied beer can be replaced with dark beer or red wine.

Serve on top of mashed potatoes, egg noodles or seasoned rice.

Originally published as Mainly Mushroom Beef Carbonnade in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 cup: 333 calories, 16g fat (4g saturated fat), 71mg cholesterol, 547mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 26g protein.

2 tablespoons plus 1-1/2 teaspoons canola oil, divided
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
3 medium onions, chopped
1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 pound fresh baby carrots
1 thick slice day-old rye bread, crumbled (about 1-1/2 cups)
3 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon beef bouillon granules
1 bottle (12 ounces) light beer or beef broth
1 cup water
1 ounce bittersweet chocolate, grated

Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon.
Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste.
Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan.
Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted. Yield: 6 servings.