Great Groceries: Beef and Mushroom Stew - News weather sports for Youngstown-Warren Ohio

Great Groceries: Beef and Mushroom Stew

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Beef and Mushroom Stew

2 to 3 lbs. boneless beef chuck roast, cut into 1-inch cubes

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 lb. sliced fresh portobello mushrooms

2 onions, sliced

3 cloves garlic, minced

1 (32 oz.) carton beef broth

1 1/2 cups dry red wine

1 Tbsp. tomato paste

1/4 tsp. dried parsley

1/4 tsp. dried thyme

1/2 tsp. dried rosemary

3 Tbsp. all-purpose flour

3 Tbsp. water

hot mashed potatoes or egg noodles for serving

Preheat oven to 325°.

Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, brown beef in batches if necessary. Remove from pan.

In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, tomato paste and herbs. Return beef to pan. Bring to a boil.

Bake, covered, 1 hour or continue simmering or 45 minutes.

In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake or simmer, covered, 30 minutes longer or until sauce is thickened and beef is tender. Serve with mashed potatoes.

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