Basic Beef Stew with Carrots and Mushrooms

Yield: 8 servings (1 cup each)
Source: Cooking Light, January 2006
CL Comments: A crowd-pleaser, this recipe is justifiably a classic. Purchase precut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces. White potatoes, not to be confused with baking potatoes, are waxy in texture and hold up well in soups and stews; you can substitute red potatoes. Halve any mushrooms that are larger than 1 1/2 inches.
Comments from an AL Kitchen: This was a delicious, basic beef stew. A classy comfort food thanks to the addition of red wine in the broth. I used Baby Bella's in place of Cremini. Very easy to prepare and smells heavenly for the total 2 1/2 hour simmer time. I'll keep this recipe.

INGREDIENTS:

1 tablespoon olive oil, divided
1 pound small cremini mushrooms
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon chopped fresh thyme
2 (14-ounce) cans less-sodium beef broth
1 bay leaf
2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
1 1/2 cups (1-inch) slices carrot (about 12 ounces)
1/2 teaspoon freshly ground black pepper
Fresh thyme sprigs (optional)

INSTRUCTIONS:

  1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
  2. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
  3. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture.
  4. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
  5. Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

NUTRITIONAL INFO:

H.U: 6 per serving
CALORIES 303(29% from fat); FAT 9.8g (sat 3.2g,mono 4.7g,poly 0.6g); PROTEIN 26.4g; CHOLESTEROL 71mg; CALCIUM 54mg; SODIUM 494mg; FIBER 2.3g; IRON 3.9mg; CARBOHYDRATE 26.8g

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