This was tonight’s dinner and it was hearty and tasty! Don’t be shy with the seasoning and spices. There’s really nothing worse than a bland stew!
I like the addition of the sour cream at the end but it’s not a deal-breaker if you don’t have it. I served it with a pan of Pull-apart Soft Dinner Rolls.
Hearty Beef and Mushroom Stew
Summary: This can be made in a slow-cooker as well. Just brown the beef and saute the vegetables and then add it all into the slow cooker with the remaining ingredients. Cover and cook on low.
- 2 slices bacon (or pancetta), finely chopped
- 2 tablespoons olive oil
- 2 lbs stewing beef, in large cubes
- 1/4 cup all-purpose flour, for dusting meat
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 1/2 lb. button mushroom, cleaned and left whole or sliced
- 2 stalks celery, thickly sliced
- 1 or 2 carrots, peeled and sliced into thick coin-shaped slices
- 2 teaspoons Worcestershire sauce
- 1 – 2 Tbsp. tomato paste (I like to use the tomato paste in the tube, so there’s no waste from opening a can)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 Tbsp. fresh)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 – 3/4 cup red wine
- 1 carton beef stock (about 4 cups)
- 2 cups potatoes, peeled and cut into chunks (or try mini potatoes cut in half with skins on)
- Flour and water, to thicken
- 1/2 cup sour cream
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- Heat a Dutch oven over medium-high heat. Add bacon (or pancetta) and cook until browned but not crispy. Remove bacon from pot and set aside. Pat meat dry and dust with flour. Add 1 Tbsp. olive oil to bacon fat and brown beef, in batches if necessary, adding more oil as needed.
- Meanwhile, in a large skillet over medium heat, add 1 Tbsp. olive oil. Add mushrooms and onion and cook several minutes until onion is softened and mushrooms are soft. Add celery and cook 1 minute longer. Add garlic and cook 30 seconds longer. Remove from heat and set aside.
- Add red wine to the beef and stir until wine comes to a boil. Reduce heat and simmer for 5 minutes. Add vegetable mixture from skillet, reserved bacon and carrots. Add beef stock, Worcestershire, tomato paste, spices and seasoning and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. Add potatoes and cook about 45 minutes longer, or until potatoes are soft.
- Remove bay leaf.
- If you’d like to thicken your stew, mix a paste of flour and water in a cup and stir a bit at a time into the stew until desired thickness is achieved. Taste and add more salt, pepper and spices (thyme or paprika), if necessary.
- Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through but do not allow to boil.
Prep time: 15 min | Cook time: 1 hour 30 min | Total time: 1 hour 50 min
Number of servings (yield): 6