Beef Stew With Carrots And Mushrooms Recipes

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OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

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 STEW WITH CARROTS AND MUSHROOMS



Beef Stew With Carrots and Mushrooms image

This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! Adapted from Cooking Light magazine(Jan/Feb 2006).

Provided by Sharon123

Categories     Vegetable

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil, divided
1 lb cremini mushroom, cut in 1-inch pieces
cooking spray
2 cups onions, chopped
5 garlic cloves, minced (more or less to taste)
1/3 cup flour
2 lbs lean stewing beef, cut into 1-inch pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon chopped fresh thyme (1/2 tsp. dried)
2 (14 ounce) cans low sodium beef broth
1 bay leaf
2 cups white potatoes, peeled, cubed in 1-inch pieces
1 1/2 cups carrots, sliced in 1-inch slices
1/2 teaspoon black pepper
fresh thyme sprig (optional)

Steps:

  • Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
  • Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
  • Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf. Bring to a boil. Stir in beef mixture. Cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender.
  • Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!

Nutrition Facts : Calories 351.7, Fat 15, SaturatedFat 5.4, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.7, Fiber 2.5, Sugar 4.2, Protein 26.9

BEEF & MUSHROOM BRAISED STEW



Beef & Mushroom Braised Stew image

Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. -Amy Wertheim, Atlanta, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

Steps:

  • Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

BEEF STEW WITH MUSHROOMS, SHALLOTS AND POTATOES



Beef Stew with Mushrooms, Shallots and Potatoes image

Provided by William Viets

Categories     Beef     Mushroom     Potato     Stew     Winter     Bon Appétit     Massachusetts

Yield Makes 6 servings

Number Of Ingredients 9

3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
3 tablespoons all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
1/4 cup olive oil
1 pound medium-size mushrooms
1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed
2 1/2 cups canned beef broth
18 shallots

Steps:

  • Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.
  • Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.

BEEF STEW WITH MUSHROOMS, CARROTS AND BACON



Beef Stew With Mushrooms, Carrots and Bacon image

Make and share this Beef Stew With Mushrooms, Carrots and Bacon recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 10h

Yield 6 serving(s)

Number Of Ingredients 13

4 ounces thick-cut bacon, chopped
3 tablespoons all-purpose flour
salt
fresh ground pepper
3 lbs boneless beef chuck, cut into chunks
3/4 lb cremini mushroom, halved if large
1/2 lb baby carrots
1/2 lb frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary

Steps:

  • In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes.
  • Drain on paper towels.
  • Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan.
  • Set the pan drippings and bacon aside.
  • In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
  • Add the beef chunks and shake to coat evenly with the flour mixture.
  • Return the frying pan to med-high heat.
  • Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side.
  • Transfer the beer to a slow cooker.
  • Repeat with the remaining beef chunks, adding the reserved drippings if needed.
  • Scatter the mushrooms, carrots, onions, and garlic over the beef.
  • Return the pan to med-high heat and add the wine, broth, and tomato paste.
  • Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
  • Pour the contents of the pan over the vegetables and beef.
  • Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours.
  • The beef should be very tender.
  • Stir in the reserved bacon and the rosemary.
  • Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly.
  • Season with salt and pepper and serve in shallow bowls.

Nutrition Facts : Calories 499.8, Fat 22.6, SaturatedFat 9.1, Cholesterol 162.5, Sodium 570.9, Carbohydrate 15.1, Fiber 2.5, Sugar 5.1, Protein 53.3

BEEF AND MUSHROOM STEW



Beef and Mushroom Stew image

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

½ pound beef stew meat
1 (32 ounce) carton beef stock
3 tablespoons salted butter
2 (8 ounce) packages sliced white mushrooms
2 (8 ounce) packages sliced baby bella mushrooms
6 ounces dried porcini mushrooms
1 (4 ounce) can sliced mushrooms, drained
1 small onion, chopped
2 medium carrots, grated
1 stalk celery, finely chopped, or more to taste
2 cloves garlic, pressed, or more to taste

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

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS



Hearty Beef Stew with Green Peas and Carrots image

Provided by Pam Anderson

Categories     Soup/Stew     Beef     Vegetable     Stew

Yield Serves 6 to 8

Number Of Ingredients 14

3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
salt
ground black pepper
2-3 tablespoons vegetable oil
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
2 cups homemade chicken broth or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced 1/4 inch thick
1 cup (6 ounces) frozen peas, thawed
1/4 cup minced fresh parsley leaves

Steps:

  • Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
  • Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
  • Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
  • Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

MUSHROOM BURGER STEW



Mushroom Burger Stew image

This stew is so easy to make, yet it always gets rave reviews from my family and friends. It's very hearty, and the bold mushroom flavor is unbeatable. - Sue Ellen Dillard, El Dorado, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 9

1 pound ground beef
1 small onion, chopped
4 cups water
4 medium potatoes, cubed
5 medium carrots, chopped
1 can (14-1/2 ounces) stewed tomatoes
1 envelope onion soup mix
Salt and pepper to taste
1/2 pound fresh mushrooms, quartered

Steps:

  • In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the water, potatoes, carrots, tomatoes, soup mix, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Add mushrooms; simmer 5 minutes longer.

Nutrition Facts :

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From textcook.com


SLOW COOKER BEEF STEW WITH MUSHROOMS - THAT SKINNY CHICK CAN …
2022-02-16 Add garlic and saute until fragrant. Add to crockpot along with carrots and mushrooms. Whisk together, beef broth, tomato paste, and wine. Pour into the slow cooker and gently mix to combine. Cover and cook on low for about 8 hours or until meat is tender and shreds easily. Remove meat and vegetables to a serving platter.
From thatskinnychickcanbake.com


RECIPES FOR BEEF STEW WITH CARROTS AND MUSHROOMS
Recipes: beef stew with red wine and carrots daube de boeuf aux carottes, beef stew with potatoes carrots and peas, beef stew with carrots and mushrooms resepi sos salsa | resepi nachos salsa | resepi salmon head | resepi sour cream untuk fish grill | cara sos nachos | timun mayonis recipe | basil_423 سسناب | سناب basil_423 | velveeta180
From cooktime24.com


THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
2020-12-07 Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium. Add onion and cook for 2 …
From tastesbetterfromscratch.com


BASIC BEEF STEW WITH CARROTS AND MUSHROOMS - DAIRY FREE RECIPES
Basic Beef Stew with Carrots and Mushrooms could be just the dairy free recipe you've been looking for. This main course has 342 calories, 36g of protein, and 11g of fat per serving. This recipe serves 8. If you have carrot, flour, less-sodium beef broth, and a few other ingredients on hand, you can make it. To use up the dry red wine you could ...
From fooddiez.com


BEEF STEW WITH CARROTS, POTATOES, AND MUSHROOMS - WORN SLAP OUT
2018-11-16 Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add ...
From wornslapout.com


BASIC BEEF STEW WITH CARROTS AND MUSHROOMS RECIPE
Once beef cubes are browned, add mushrooms to Dutch oven and cook for 1 minute. Add wine; cook until reduced by half, about 3 minutes. Return browned beef cubes to Dutch oven; add caramelized onions and carrots, as well as celery, garlic, tomato paste, thyme leaves, bay leaves and ground pepper.
From foodnewsnews.com


CLASSIC BEEF STEW RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-26 1. In a large, oven-proof pot, brown the bacon and remove to a plate. 2. In a separate bowl, season beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed. 3. Add red wine and scrape to deglaze the pot.
From natashaskitchen.com


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