Beef Chuck Stew with Mushrooms


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Beef Chuck Stew with Mushrooms
Beef Chuck Stew with Mushrooms
Ingredients
3 lbs. Raleys Black Angus Beef boneless beef chuck roast cut in to 2 -inch chunks
Salt and pepper to taste
1/3 cup flour
1/4 tbsp. vegetable oil
4 cups beef stock or reduced-sodium broth divided
1 tbsp. butter
1/2 lb. carrots peeled and sliced -inch thick
2 ea onions finely chopped
3 large cloves garlic finely minced
1 tbsp. tomato paste
4 medium potatoes peeled and cubed
2 ea bay leaves
1 tbsp. fresh thyme leaves chopped or 1 tsp. dried
1/2 tsp. ground cloves
1 lb. small boiling onions peeled
1/2 lb. mushrooms sliced
Directions

Prep time: 40 minutes Cook time: about 5 hours Season beef cubes with salt and pepper to taste; dredge in flour. Heat oil in a 6- to 8-quart heavy pot over medium-high heat. Brown beef on all sides, in batches, and transfer to a bowl; set aside. Pour off any remaining oil from pot; add 1/2 cup beef stock to pan. Deglaze pan by boiling broth over high heat for 1 minute, scraping bits off the bottom of the pan. Pour broth over meat. Heat butter in same pot over medium-high heat. Add carrots, onion and garlic; sauté, stirring frequently, for about 5 minutes or until onions are golden. Add tomato paste and cook, stirring constantly, for 1 minute. Add remaining beef stock, reserved meat with juices, potatoes, bay leaves, thyme and cloves. Simmer gently for 3 hours. Add boiling onions and mushrooms and cook for 1 hour; season to taste with salt and pepper. Makes 8 servings.

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Stew had a great flavor, but cooking it for 3-4 hours made it mushy and overcooked the potatoes/carrots. Next time I will add them later, and not cook it for so long.

  Comment Number: 367
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