Save on Pinterest

Mushroom Beef Stew

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

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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
Nutrition 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.

Recommended Video