Name: Beef Stew with Red Wine and Mushrooms
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 2-3 lb stew beef; 2 tbsp olive oil; 1 tbsp butter; 1 large onion; 2 stalks celery; 3 carrots; 4 clove garlic; 3 tbsp flour; 2 cup dry red wine; 4 cup beef stock; 2 dried bay leaves; 1/2 tsp thyme; 16 oz whole mushrooms; 2 tbsp butter; salt and pepper; hot mashed potatoes; chopped fresh parsley

Instructions

Preheat oven to 275 degrees.
Heat large Dutch oven to medium high heat and add olive oil and butter. Season beef with salt and cook in batches for several minutes on each side until a golden brown crust forms. This step is to sear meat and lock in moisture, not to cook meat through.
Remove browned meat to a plate and set aside. Add onion, celery, carrots, and garlic to the pot with the browned bits from cooking the meat. (Add another tablespoon of olive oil if needed.) Sauté until onions are translucent and carrots are lightly browned. Season with salt and pepper.
Return the meat to the pot. Sprinkle the flour over the meat and toss around until the flour has coated the meat and vegetables well. Continue cooking over medium heat, stirring constantly for 2 minutes until flour is cooked and lightly golden.
Slowly pour in the red wine, scraping the bottom of the pot to loosen up the brown bits. Add the beef stock and bring to a simmer. Add bay leaves and thyme.
Cover with lid and place in preheated 275 degree F oven for 2 ½-3 hours until meat is tender when pricked with a fork, checking occasionally to ensure that the liquid is gently simmering. Adjust temperature as needed to maintain a simmer.
Meanwhile, heat 2 tablespoons of butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Remove from heat and set aside.
When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms.
Great on its own, but best served over hot, buttered mashed potatoes.

Beef Stew with Red Wine and Mushrooms

Beef Stew with Red Wine and Mushrooms

Ingredients

Instructions

Preheat oven to 275 degrees.

Heat large Dutch oven to medium high heat and add olive oil and butter. Season beef with salt and cook in batches for several minutes on each side until a golden brown crust forms. This step is to sear meat and lock in moisture, not to cook meat through.

Remove browned meat to a plate and set aside. Add onion, celery, carrots, and garlic to the pot with the browned bits from cooking the meat. (Add another tablespoon of olive oil if needed.) Sauté until onions are translucent and carrots are lightly browned. Season with salt and pepper.

Return the meat to the pot. Sprinkle the flour over the meat and toss around until the flour has coated the meat and vegetables well. Continue cooking over medium heat, stirring constantly for 2 minutes until flour is cooked and lightly golden.

Slowly pour in the red wine, scraping the bottom of the pot to loosen up the brown bits. Add the beef stock and bring to a simmer. Add bay leaves and thyme.

Cover with lid and place in preheated 275 degree F oven for 2 ½-3 hours until meat is tender when pricked with a fork, checking occasionally to ensure that the liquid is gently simmering. Adjust temperature as needed to maintain a simmer.

Meanwhile, heat 2 tablespoons of butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Remove from heat and set aside.

When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms.

Great on its own, but best served over hot, buttered mashed potatoes.

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