This beef stew with mushroom dish is hearty and full of flavor. Although, I did not eat this dish when I was growing up in the Philippines, there are some Filipino dishes that are similar. 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.
Beef Stew with Mushrooms
- 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 peeled and cubed
- 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 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 the beef with salt and pepper and then coat with flour. In a dutch oven, heat the oil over medium high heat. Brown the beef in batches. Remove and set aside.
- Add more oil to the pan if needed. Add the carrots, garlic and onion, and cook, stirring often, for 3 minutes until onion is soft.
- Return the browned beef to the pan. Add water, bouillon, bay leaves, thyme and wine, if using. Bring to a boil, stirring to scrape up brown bits.
- Reduce the heat, cover and simmer for 1 to 1 1/2 hours or until beef is tender. Stir occasionally and add more water as needed.
- Add the potatoes and simmer for 5 minutes. Add the 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.