This beef stew with mushrooms dish is a hearty and tasty dish. It is a true comfort food.
Course Main Course
Servings 6servings
Calories 136kcal
Author Liza Agbanlog
Ingredients
2lbsstewing beef, cut into 1 inch cubes
3tablespoonsall-purpose flour
½teaspoonsalt
¼teaspoonground pepper
2tablespoonsvegetable oil
2medium carrotspeeled and cubed
4clovesgarlic, minced
1onion, chopped
3/4cupdry red wine or water
1 1/2cupswater or more as needed
1beef bouillon cube
2 bay leaves
½teaspoonground thyme
1large potato, peeled and cut into 1 inch cubes
1lbmedium sized white mushroom, sliced
Salt or liquid seasoning to taste
Instructions
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.