Mushroom Beef Stew Recipes

BEEF & MUSHROOM BRAISED STEW

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.

MUSHROOM BEEF STEW

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.

BEEF AND MUSHROOM STEW

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.

SLOW COOKER BEEF STEW WITH MUSHROOMS

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.

BEEF AND MUSHROOM STEW

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.

MUSHROOM BEEF STEW

Steps:

• Preheat a large thick-bottomed pot over medium-high heat. Pat the beef pieces dry with a paper towel and season with salt and pepper.
• Add a splash of oil to the pot and toss in enough meat to make one single layer. Patiently sear the meat on all sides, turning with a fork to ensure all sides are nicely browned. This step is important as it creates the all-important deep brown flavor base for your stew! Repeat with the remaining beef until it's all browned then return it all to the pot.
• Now pile the onions, garlic and mushrooms all in the pot together. Pour in your red wine and stir in the tomato paste. Add the bay leaves and rosemary and bring the pot to a simmer.
• Cover the pot with a tight fitting lid and adjust your heat to the lowest possible setting that will maintain a simmer. We want all that juicy goodness to stay right in the pot. Your stew is done when the meat is tender, which will take an hour or two.
• Finish your stew by stirring in the vinegar. Dish it up and share over baby spinach, your favourite pasta, potatoes or bean sprouts!
• Freestyle Twist: It's easy to bring the flavours of the world to this heartwarming stew. For a Mediterranean twist leave out the mushrooms, toss in some dried apricots, raisins, or figs and some nuts. To bring an Asian flair add ginger, green onion, soy sauce and Chinese 5-spice. And if your tastes run Southwestern some dried tomatoes, black beans and chili peppers will do the trick. Whatever your mood, a good stew is the perfect place to twist in some personalized flair!

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW

Steps:

• Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
• Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve.
• If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.

BEEF AND MUSHROOM STEW

Steps:

• Pat the cubed meat dry with paper towels; season with salt and pepper. Toss the meat in flour.
• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil. Add half the meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3 cup of wine, and stir with a wooden spoon, scraping any browned bits on the bottom of the pan (if wine evaporates too quickly to scrape up browned bits, add some stock). Transfer cooking liquid to bowl with meat. Wipe pot clean, and repeat process with remaining meat.
• Heat remaining 2 tablespoons oil in Dutch oven, and add onions. Cook, stirring occasionally, until golden all over, about 3 minutes.
• Deglaze pan with remaining 1/3 cup wine, and return reserved beef and cooking liquid to pot. Add stock and tomatoes; season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 1 hour and 15 minutes. Add carrots and mushrooms. Cook, covered, until meat and vegetables are tender, 45 to 50 minutes.

BEEF AND MUSHROOM STEW

Steps:

• In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour. In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef. Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet cook the onion and the mushrooms over moderate heat, stirring, until they are just tender. Add the wine, simmer the mixture for 1 minute, and stir in the consommé, the paprika, and salt and pepper to taste. Simmer the mixture, stirring, for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through. Serve the stew over the noodles.