Beef and Mushroom Stew
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- 1.5 teaspoon(s) olive oil divided
- 1 pound(s) beef top round cubed
- 1 onion chopped
- 1 leek chopped-white part only
- 1 clove(s) garlic minced
- 12 ounce(s) mushrooms sliced
- 2 stalk(s) celery sliced
- 3 carrots halved and sliced
- 1/2 teaspoon(s) pepper
- 1/2 teaspoon(s) dried thyme
- 1/2 teaspoon(s) paprika
- 1/4 teaspoon(s) salt
- 1 bay leaf
- 1 can(s) beef broth
- 1/2 cup(s) red wine or beef broth
- 1/2 cup(s) frozen peas(I left them out) skipped this
- 1 tablespoon(s) cornstarch skipped this
- 3/4 cup(s) hot cooked brown rice skipped this
- Heat 1 tsp oil in Dutch oven over medium-high heat. Add beef cubes and cook, stirring frequently, until browned. Drain and seat beef aside.
- Add remaining oil to Dutch oven. Add onion, leek and garlic and cook stirring until onion is tender. Add mushrooms and saute, stirring 3-4 minutes. Stir in celery, carrots, seasonings, broth, wine and browned beef. Heat to a boil, cover, reduce heat and simmer 1 hour or until beef is tender. (I heated to a boil and put in a crock pot for the day).
- Add peas, increase heat to medium. Dissolve cornstarch in 1 TB cold water, blend cornstarch mixture into stew and cook, stirring frequently about 10 minutes or until slightly thickened and bubbly. To serve, ladle stew into serving bowls. Top with 2 TB hot cooked brown rice.
This recipe is a personal recipe added by Flekier and has not been tested or endorsed by MyRecipes.
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Beef and Mushroom Stew Recipe at a Glance
- COURSE: Soups/Stews