beef & mushroom stew
(1 RATING)
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.
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prep time
1 Hr
cook time
3 Hr
method
Stove Top
yield
Ingredients
- 1 pound beef stew meat
- 1/2 cup celery, sliced
- 1 cup carrot, sliced
- 5 - red potatoes
- 1 - onions, vidalia, peeled and chopped
- 2 cloves garlic, minced
- 1/2 cup yellow corn, frozen or canned
- 1 cup crimini mushrooms sliced
- 1 can beef consomme
- 1 package beef stew mix
- 1 cup red wine (chianti or merlot work best)
- 1 cup water
- 1/2 cup all purpose flour
- - olive oil, extra virgin
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1/2 teaspoon pepper
How To Make beef & mushroom stew
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Step 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.
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Step 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.
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Step 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.
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Step 4Add potatoes, celery, carrots and corn. Cook at least 1 additional hour at the same heat. Serve and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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