Beef And Mushroom Stew

This hearty Beef and Mushroom Stew is the perfect comfort food for chilly evenings. The tender chunks of beef are slowly simmered in a rich, savory broth infused with earthy mushrooms, aromatic herbs, and a hint of red wine. The mushrooms add depth and a delightful umami flavor that complements the beef beautifully. This stew is best served over mashed potatoes, egg noodles, or with a side of crusty bread to soak up every last bit of the delicious sauce. Whether you’re cooking for a crowd or meal-prepping for the week, this Beef and Mushroom Stew will warm you from the inside out.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced (such as cremini or button mushrooms)
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing on all sides until browned. Remove the beef and set it aside.
2. Sauté the Vegetables: In the same pot, add the onion and garlic. Sauté until the onion becomes translucent. Add the mushrooms, carrots, and celery, and cook until the mushrooms have released their moisture and are golden brown.
3. Add Tomato Paste and Flour: Stir in the tomato paste and cook for another 2 minutes. Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Deglaze the Pot: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
5. Add Beef and Broth: Return the seared beef to the pot. Pour in the beef broth, add the bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low.
6. Simmer the Stew: Cover and let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve hot with your choice of accompaniment.

Enjoy your comforting bowl of Beef and Mushroom Stew!