November 14, 2013

PW's Beef Stew with Mushrooms

I'm happy to report that this recipe was the winner of the week.  I realize the week isn't over yet but that's how strongly I feel about it.  I know, without a doubt, that I cannot top this recipe this week. There, I said it.

There are many nice things to say about this Beef Stew recipe but honestly the thing that tickled me the most was that it took less than an hour to make.  The meat still turned out tender and delicious.  The second thing I like it that the only vegetable involved is mushrooms, and those are left whole, therefore no slicing and dicing needed.  Third, it's a one pot meal so better for clean up purposes.   Now of course you will need an additional dish to make the noodles or mashed potatoes that you decide to serve this with but two dishes to clean isn't much to ask.

My husband and I fell in love with this concoction after the very first bite.  Tender meat, thick flavorful gravy, we both love mushrooms and served on top mashed potatoes? Heaven!  If you're a meat and potato lover then this is for you.  Omit the mushrooms if you don't like them or even replace them with a veggie you do like.  A must try for this fall/winter!

Beef Stew with Mushrooms
Recipe from ThePioneerWoman

  • 2 pounds beef stew meat pieces
  • 2 Tbsp flour
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 2 whole shallots, minced
  • 2 whole garlic cloves, minced
  • 8 ounces Cremini or White button mushrooms
  • 1/2 cup red wine (I omitted this)
  • 1/2 can beef consomme (I used a whole can)
  • salt and pepper to taste
  • 2 fresh thyme sprigs
  • 2 Tbsp flour
  1. In a dutch oven or a large stock pot, melt the butter an oil over medium high heat.  In a separate bowl, sprinkle the flour over the beef pieces and stir to coat. 
  2. When the butter has melted, add half the meat into the hot pan and brown on all sides.  Remove the browned pieces to a separate plate, then add the rest of the meat and brown it. 
  3. After all the meat is browned, remove it to the plate and set aside. 
  4. In the unwashed pot, add the shallots and garlic and sauté for about a minute. Add the mushrooms and sauté for 2 minutes. 
  5. Add in the wine, beef consommé and half a can of water, salt and pepper to taste.  Add the beef back into the pot and reduce the heat to low.  Add the two sprigs of fresh thyme. 
  6. Simmer for about 30-45 minutes. 
  7. Mix the flour with a little water and add to the stew, let simmer for 10 minutes and then turn off the heat and let sit for about 10-15 minutes. 
  8. Serve over mashed potatoes or pasta like egg noodles or fettuccine. 

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