FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
BEEF AND MUSHROOM STEW
The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company.
Provided by Lennie
Categories Stew
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a Dutch oven over medium heat, melt butter and add oil.
- Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
- Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
- Cook, stirring often, until onion is softened (it takes about 5 minutes).
- Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
- Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
- When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
- Add chicken stock and bring to a boil.
- Reduce heat to low, partially cover pot, and let simmer for one hour.
- Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
- Continue to cook on low heat, partially covered, for another hour.
- Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
- Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
- Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
- I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.
Nutrition Facts : Calories 623.9, Fat 46, SaturatedFat 19.8, Cholesterol 130.8, Sodium 503.9, Carbohydrate 14.5, Fiber 1.6, Sugar 3.6, Protein 34
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
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 298 calories, Fat 16g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 780mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
BEEF AND MUSHROOM STEW WITH BLUE CHEESE
Comfort cheese that can be dressed up for company. The flavors of this stew improve after freezing. Since the blue cheese doesn't freeze well, be sure to add it in fresh.
Provided by Chef mariajane
Categories Stew
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.
- Heat 2 tablespoons oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 teaspoons each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside.
- Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 minutes.
- Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil.
- Reduce heat and simmer 1 hour, stirring occasionally until very tender. If serving right away, pour the stew into bowls, and garnish each with 1 tablespoon blue cheese and rosemary.
Nutrition Facts : Calories 273.7, Fat 15, SaturatedFat 4.6, Cholesterol 39.6, Sodium 741.1, Carbohydrate 12.6, Fiber 2.3, Sugar 4.1, Protein 17.9
BEEF AND MUSHROOM STEW
An amazing beef and mushroom stew that gets better the longer it simmers, and heated up the next day.
Provided by LMKENEFICK
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
- Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
- Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 25.6 g, Cholesterol 36.1 mg, Fat 13.3 g, Fiber 7.7 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 232.5 mg, Sugar 7 g
QUICKER MUSHROOM BEEF STEW
Forget beef stew that takes all day to prepare. This version is just as tasty and it's ready to eat in a fraction of the time! You'll love the quick-cooking beef tips and loads of fresh veggies. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base., Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese.
Nutrition Facts : Calories 237 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1077mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein.
SLOW COOKER BEEF STEW WITH MUSHROOMS
This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.
Provided by Lacey M. Johnson
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
- Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g
BEEF TENDERLOIN WITH MUSHROOM & BLUE CHEESE RECIPE - (4.7/5)
Provided by á-163255
Number Of Ingredients 8
Steps:
- 1. Pat the steaks dry with a paper towel. Season the steaks with half of the salt and pepper, keeping the remaining for later use.. 2. Turn the grill on. Select the program and press . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid. 3. Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate; tent with foil. Rest for 5 minutes before serving. 4. Meanwhile, melt the butter in a large, nonstick skillet set over medium heat. Add the mushrooms, garlic, thyme and remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until browned and tender. Stir in the balsamic vinegar. Remove from heat and stir in the parsley. Serve the steaks topped with the mushroom mixture and crumbled blue cheese.
More about "beef and mushroom stew with blue cheese recipes"
BEEF & MUSHROOM STEW WITH BLUE CHEESE - SOBEYS INC.
From sobeys.com
3.2/5 (8)Total Time 1 hr 50 minsServings 8Calories 380 per serving
- Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 min. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.
- Heat 2 tbsp (30 mL) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 tsp (2 mL) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside. Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 min. or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 min.
- Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with 1 tbsp (15 mL) blue cheese and rosemary.
MUSHROOM-BLUE CHEESE STUFFED BEEF TENDERLOIN
From pauladeenmagazine.com
CREAMY MUSHROOM BEEF STEW - SHERBAKES
From sherbakes.com
STEAK TIPS WITH MUSHROOMS AND CREAMY BLUE CHEESE …
From savorysimple.net
BEEF & MUSHROOM STEW WITH BLUE CHEESE | IGA RECIPES
From iga.net
BEEF & MUSHROOM STEW WITH BLUE CHEESE - SAFEWAY
From safeway.ca
RECIPE: BEEF & MUSHROOM STEW WITH ROASTED POTATOES
From blueapron.com
HEARTY BEEF AND BLUE CHEESE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE: LAMB, BEEF & MUSHROOM STEW WITH PARMESAN …
From blueapron.com
BEEF & MUSHROOM STEW WITH BLUE CHEESE - FOODLAND
From foodland.ca
3.2/5 (8)Total Time 1 hr 50 minsServings 8Calories 380 per serving
10 BEST GROUND BEEF BLUE CHEESE RECIPES | YUMMLY
From yummly.com
MUSHROOM BEEF STEW | RECIPE | BEEF AND MUSHROOM STEW, BEST …
From pinterest.com
SMOKY BEEF STEW WITH BLUE CHEESE AND CHIVES RECIPE
From sunset.com
BEEF AND MUSHROOM STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STEAKHOUSE POT ROAST (W/ BLUE CHEESE GRAVY ... - DINNER, THEN …
From dinnerthendessert.com
MUSHROOM BEEF STEW | RECIPE | BEEF AND MUSHROOM STEW, STEW …
From pinterest.com
RECIPE: BEEF AND MUSHROOM STEW STEP BY STEP WITH PICTURES
From handy.recipes
SMOKY BEEF STEW WITH BLUE CHEESE AND CHIVES RECIPE
From myrecipes.com
BEEF STEW WITH BLUE CHEESE BISCUITS RECIPE
From yummymummyclub.ca
RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS
From bluerhino.com
BEEF & MUSHROOM STEW WITH BLUE CHEESE - SOBEYS INC. | RECIPE
From pinterest.co.uk
BEEF AND BLUE CHEESE-STUFFED MUSHROOMS
From utahbeef.org
RECIPE: BEEF STEW WITH BLUE CHEESE BISCUITS (FREEZE AHEAD)
From recipelink.com
RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS
From calbeef.org
BEEF MUSHROOM STEW RECIPE - RECIPES.NET
From recipes.net
BEEF STEW WITH BLUE CHEESE BISCUITS RECIPE :: YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS | BEEF …
From beeflovingtexans.com
TOP 15 MOST POPULAR BEEF MUSHROOM STEW – EASY RECIPES TO …
From eatwhatweeat.com
STEPHANIE KAY NUTRITION - HEALTHY RECIPES & NUTRITION TIPS
From kaynutrition.com
BEEF AND MUSHROOM STEW RECIPE- DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS
From nmbeef.com
MUSHROOM BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love