I don’t remember my mom cooking beef stew when I was growing up. The closest thing that I can remember eating was mechado, which is similar, but uses tomato sauce. It was when we moved to Canada that I started cooking beef stew and have been cooking it ever since. This recipe is our family’s favorite because of the addition of mushrooms.
For this recipe, I use a dutch oven to slowly cook the beef. Its tight-fitting lid helps to keep all juices and is perfect for cooking adobos and stews. It also lessens the cooking time and the meat is so tender.
- 2 lbs stewing beef, cut into 1 inch cubes
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons vegetable oil
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 onion, chopped
- 3/4 cup dry red wine or water
- 1 1/2 cups water or more as needed
- 1 beef bouillon cube
- 2 dried bay leaves
- ½ teaspoon ground thyme
- 1 large potato, peeled and cut into 1 inch cubes
- 1 lb medium sized white mushroom, sliced
- Salt or liquid seasoning to taste
- Sprinkle beef with salt and pepper and then coat with flour. In a dutch oven, heat oil over medium high heat, brown beef in batches. Remove and set aside.
- Add more oil to pan if needed, cook carrots, garlic, and onion, stirring often for 3 minutes until onion is soft.
- Return beef to pan. Add water, bouillon, bay leaves, thyme and wine, if using. Bring to a boil, stirring to scrape up brown bits.
- Reduce heat, cover and simmer for 1 hour or until beef is tender. Stir occasionally and add more water as needed.
- Add potatoes and simmer for 5 minutes. Add mushrooms and simmer for another 8 minutes or until potatoes are tender. Adjust seasoning by adding salt or liquid seasoning. Serve with steamed rice , bread or eat by itself. Enjoy!!!