Beef and Mushroom Stew

Lunch, Dinner

A white oval casserole dish filled with hearty beef stew, featuring chunks of beef, potatoes, mushrooms, carrots, peas, and herbs in a rich broth, viewed from above.

Details

Serving 8
Prep Time 55 minutes
Cooking Time 2 hours 30 minutes
Where to Find Ingredients Burke Brothers Farm, Thames River Melon, Noki Farm, Kipfers Heritge Meat, Carls Choice Meats
Recipe Source Canadian Living

Ingredients

  •  1/4 cup all-purpose flour
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  1.5 kg boneless beef blade pot roast , cut in 1-inch cubes
  •  1/4 cup butter
  •  1 tablespoon vegetable oil
  •  1 pkg (227 g) cremini mushrooms , sliced
  •  2 ribs celery , diced
  •  1 onion , diced
  •  2 tablespoons tomato paste
  •  1/2 cup dry red wine
  •  450 g mini white potatoes , scrubbed and quartered
  •  3 large carrots , cut diagonally in 1-1/2-inch pieces
  •  10 sprigs fresh thyme
  •  6 sprigs fresh parsley
  •  2 bay leaves
  •  3 cups sodium-reduced beef broth
  •  1/2 teaspoon Worcestershire sauce
  •  3/4 cups frozen peas

Instructions

  1. In large bowl, whisk together flour, salt and pepper. Add beef; toss to coat.

  2. In large Dutch oven, heat 1 tbsp of the butter and half of the oil over medium heat until melted; cook half of the beef mixture, stirring occasionally, until browned, about 10 minutes. Using slotted spoon, transfer to bowl. Repeat with 1 tbsp of the remaining butter and the remaining oil and beef mixture.

  3. In same pan, melt remaining butter over medium heat; cook mushrooms, celery and onion, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Pour in wine; cook, stirring and scraping up browned bits, for 2 minutes.

  4. Return beef mixture and any accumulated juices to pan. Add potatoes, carrots, thyme, parsley, bay leaves, broth and Worcestershire sauce; bring to boil, stirring occasionally and scraping to loosen any remaining browned bits.

  5. Cover and braise in 350°F oven for 45 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

  6. Skim any fat from surface of stew; discard thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
  • Meat
  • Vegetables
  • <60 minutes