Beef Mushroom Stew

 

If you love mushrooms then you will most definitely be delighted with this hearty beef and mushroom stew. It's rich with an earthy and robust flavour that is simply irresistible. And although the recipe calls for button mushrooms, you can certainly try a combination of crimini and shiitake mushrooms for a slightly different flavour. Either way, served with a nice bit of rustic bread to soak up the juicy broth, I highly recommend.  

Beef and Mushroom Stew

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Serves 6 - 8 

2 tablespoons butter

1 tablespoon olive oil

1 pound boneless beef chuck, cubed

2 teaspoons salt, divided

1 teaspoon black pepper, divided

5 cloves garlic, peeled and minced

1 large yellow onion, chopped

16 ounces mushrooms, quartered

2 tablespoon tomato paste

2 tablespoons flour

2 teaspoon Herbs de Provence

1/2 teaspoon thyme

1 cup red wine

2 1/2 cups low sodium beef broth

Heat butter and oil in a large Dutch oven or stock pot to medium heat. When the pot is hot, add the beef and season with 1 teaspoon salt and 1/2 teaspoon black pepper, then let the meat sit and cook in the pot without turning or stirring it. After a few minutes, the meat will naturally relax and release from the bottom of the pot. Once it is easy to stir, mix it well to brown it on all sides. Brown the beef for 3 to 4 minutes, then add the garlic and onion to the pot and cook for another 5 minutes.

Next, add the mushrooms and tomato paste, season with the remaining salt and pepper, and cook for 5 minutes more, stirring frequently.

Sprinkle the stew with the flour, Herbs de Provence and thyme and continue cooking everything for 2 minutes, stirring occasionally until the mixture thickens slightly. Gradually whisk in the wine by scraping the brown bits from the bottom of the pot to deglaze it, then add the broth and bring the stew to a boil. Once the stew comes to a boil, reduce the heat to low and simmer uncovered for 45 to 55 minutes or until the meat is completely tender. Before serving, taste the stew and adjust the seasonings as needed. 

Notes: you may replace the Herbs de Provence with one teaspoon of dried rosemary or you may use fresh herbs, just adjust the amounts according to taste.