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
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
Reviews
Loved it. Makes the perfect amount to feed my family and freeze half for another night. I also skipped the dried mushrooms and blue cheese
This is a great comfort food and so good on a cold winter's night.I didn't use the Bleu cheese because my family doesn't care for it and I just used button mushrooms instead of the portabello and dried mushrooms.
Outstanding!! The perfect dish for a chilly fall evening. Loved, loved, loved the addition of the blue cheese! Thanks for the great recipe!
fabulous...loved it
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"!
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.
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.
I did not bother straining the mushroom broth. I don't think it is necessary, and the stew turned out great without it.
This recipe is delicious! The dried mushrooms make great broth. The blue cheese goes unexpectedly well, too!
Great recipe. It is a KEEPER!