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Beef Stew with Mushrooms

This beef stew with mushrooms dish is a hearty and tasty dish. It is a true comfort food.
Course Main Course
Servings 6 servings
Calories 136kcal
Author Liza Agbanlog


  • 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.


Calories: 136kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 376mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3395IU | Vitamin C: 8.8mg | Calcium: 27mg | Iron: 1.9mg