Beef Stew with Mushrooms and Red Wine - BigOven 175296
Beef Stew with Mushrooms and Red Wine

Beef Stew with Mushrooms and Red Wine

Ready in 3 hours
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Beef Stew with Mushrooms and Red Wine"

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Best Beef stew


Ingredients

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1.5 lbs beef stew meat; cut into 1-inch cubes
2 tsp. salt; divided
1 tsp. ground black pepper divided
3 tbsp unsalted butter
1 Shallot
can diced tomatoes:; 4.11 oz in heavy paste
1 (pomidory krojone bez skórki w soku pomidorowym)
1 (Google that and you can see an image of the can.
3 cups beef stock
2 cloves garlic
2 tbl. parsley; chopped
1 tsp. dried thyme
2 bay leaves
1/2 cup Swiss Chard; ½ c
2 cups dry red wine; (i.e. Merlot)
1 tsp. aromatic bitters; (optional)
31 marinated Champion mushrooms; (from the Polish Deli
1 lbs carrots; chopped in ¼” rounds, (about 6)
5 stalks celery; chopped in ½” pieces
19 small new potatoes; (red or white)
or omit and serve over wide egg noodles.
3/4 cup water; ¾ c
3 tbsp flour; (or 3 heaping dinner fork fulls)
1 tsp. browning sauce; if desired

Original recipe makes 19

Servings  

Preparation

1. Melt butter in pan on medium-high heat.

2. Add shallot. Cook until slightly translucent.

3. Season beef with salt and pepper. Add to pan and brown.

4. Stir in tomatoes and beef stock. Season with garlic, parsley, thyme, bay leaves, Swiss Chard, and remaining salt and pepper. Stir in red wine. Sprinkle with aromatic bitters.

5. Cover and simmer for 1 1/2 hours stirring occasionally.

6. While stew is cooking, chop up carrots and celery. I prefer to leave the skins on my carrots because they have a better flavor that way. Drain mushrooms and rinse. Add the garlic from the mushrooms to the pot. Set aside the chopped ingredients until timer is done.

7. Add carrots and celery and cook for ½ hours.

8. Add mushrooms and stir to mix. Add new potatoes on top to last 1/2 hour of cooking. Cook for ½ hour.

9. At the end of the last ½ hour, whisk up ¾ c. water and 3 T. Flour (like making scrambled eggs) in a 1 cup measuring cup. Push all the ingredients to side of Dutch oven and pour flour mixture in open hole. Heat to boiling and whisk 3 minutes till gravy is tight. You may want to tip Dutch oven to get all the juices combined and/or add some browning sauce like “gravymaster”. Boil and stir 3 minutes. Let rest, and stir gently to combine.

10. Pour over wide egg noodles if potatoes were omitted.

Credits

Added on Award Medal

Beef Stew with Mushrooms and Red Wine photo by mpau0516 mpau0516

Beef stew with wine and mushrooms and potatoes photo by mpau0516 mpau0516

Calories Per Serving: 284 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Carrots are made best if skins left on [I posted this recipe.]
mpau0516 4 years ago
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