Beef & Mushroom Stew

Beef & Mushroom Stew

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Tracy Daddio

By
@tdaddio

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.

Rating:

★★★★★ 1 vote

Prep:
1 Hr
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • 1 lb
    beef stew meat
  • 1/2 c
    celery, sliced
  • 1 c
    carrot, sliced
  • 5
    red potatoes
  • 1
    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
    water
  • 1/2 c
    all purpose flour
  • ·
    olive oil, extra virgin
  • 1 tsp
    celery salt
  • 1 tsp
    salt
  • 1/2 tsp
    pepper

How to Make Beef & Mushroom Stew

Step-by-Step

  1. Using a gallon size zipper sealed bag, add flour, garlic powder, celery salt and salt and pepper. Dredge the stew meat in the flour mix.
  2. Preheat 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.
  3. Add 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.
  4. Add potatoes, celery, carrots and corn. Cook at least 1 additional hour at the same heat. Serve and enjoy!

Printable Recipe Card

About Beef & Mushroom Stew

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



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