Beef & Mushroom Stew Recipe

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Beef & Mushroom Stew

Tracy Daddio


I have tweaked this recipe over the years as my tastes and my family has grown, this is the best combo I have came up with. It is even better the next day.. Intense flavor and not your "every day stew" It is great served in a mini sour dough bowl with a dallop of sour cream on top.

★★★★★ 1 vote
1 Hr
3 Hr
Stove Top


1 lb
beef stew meat
1/2 c
celery, sliced
1 c
carrot, sliced
red potatoes
onions, vidalia, peeled and chopped
2 clove
garlic, minced
1/2 c
yellow corn, frozen or canned
1 c
crimini mushrooms sliced
1 can(s)
beef consomme
1 pkg
beef stew mix
1 c
red wine (chianti or merlot work best)
1 c
1/2 c
all purpose flour
olive oil, extra virgin
1 tsp
celery salt
1 tsp
1/2 tsp


1Using a gallon size zipper sealed bag, add flour, garlic powder, celery salt and salt and pepper. Dredge the stew meat in the flour mix.
2Preheat oven to 325 degrees. In a dutch oven, coat the bottom lightly with the olive oil. Heat to medium then add dredged stew meat to hot oil. Heat until brown on all sides but not cooked through.
3Add onions, and crimini mushrooms. Cook until the onions are translucent, then add minced garlic cooking only a for a couple of minutes so the garlic does not burn. Add stew seasoning package, water, beef consumme and wine. Simmer in oven for 1 - 2 hours until meat is tender.
4Add potatoes, celery, carrots and corn. Cook at least 1 additional hour at the same heat. Serve and enjoy!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: American