Beef Mushroom Stew

Name: Beef Mushroom Stew
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters burgundy or beef broth; 2 Tbsps canola oil; 10 servings Cooked rice or noodles; 1 Tbsp dried parsley flakes; 59 milliliters all-purpose flour; 1 garlic clove, minced; 227 grams jar whole mushrooms, drained; 118 milliliters chopped onion; 0 teaspoons pepper; 1 teaspoon salt; 2 1/2 to 3 bounds beef top round steak, cut into cubes; 177 milliliters water

Need a dairy free main course? Beef Mushroom Stew could be a great recipe to try. This recipe serves 10. One serving contains 208 calories, 14g of protein, and 5g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. This recipe from Taste of Home requires pepper, garlic clove, canolan oil, and to 3 bounds beef top round steak. It is perfect for Autumn. If you like this recipe, take a look at these similar recipes: Mushroom Beef Stew, Beef-and-Mushroom Stew, and Beef-and-Mushroom Stew.

Instructions

Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Thicken if desired.

Ingredients you will need

Salt And Pepper

Bay Leaves

Beef

Mushrooms

Parsley

Garlic

Broth

All Purpose Flour

Onion

Shake

Water

Meat

Cooking Oil

Equipment you will use

Ziploc Bags

Sauce Pan

Serve over rice or noodles.

Ingredients you will need

Pasta

Rice

Equipment

Ziploc Bags

Sauce Pan

Ingredients

Servings:

bay leaves 237milliliters

burgundy or beef broth 2Tbsps

canola oil 10servings

Cooked rice or noodles 1Tbsp

dried parsley flakes 59milliliters

all-purpose flour 1

garlic clove, minced 227grams

jar whole mushrooms, drained 118milliliters

chopped onion 0teaspoons

pepper 1teaspoon

salt 2

1/2 to 3 bounds beef top round steak, cut into cubes 177milliliters

water

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Elizabeth Spencer Proprietor Selected Special Cuvee Cabernet Sauvignon with a 4.7 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.

Elizabeth Spencer Proprietor Selected Special Cuvee Cabernet Sauvignon

The Classic Cuvée is a barrel selection of Cabernet Sauvignon and a small percentage of other red Bordeaux varietals, chosen to reflect a Classic Napa approach to the vinification of this varietal. Grown predominantly on the Valley floor in the warmer micro-climates, the fruit displays a perfect balance of soft, ripe red plums and dark chocolate structure. This Cabernet Sauvignon is a more opulent, fruit forward representation than our original Napa Valley Cabernet, yet at its core, it stays true to the classic Elizabeth Spencer style: balance, elegance, and grace.