Beef and Mushroom Stew

Beef and Mushroom Stew Recipe
Photo: Oxmoor House
There are just a few minutes of browning required before the oven does all the work for this dish. So easy!


Serves 8 (serving size: about 3/4 cup)
Total time: 2 Hours, 45 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 2 Hours, 45 Minutes

Nutritional Information

Calories 386
Fat 11.6 g
Satfat 2.8 g
Monofat 5.9 g
Polyfat 1.9 g
Protein 31 g
Carbohydrate 39 g
Fiber 4.2 g
Cholesterol 77 mg
Iron 4.3 mg
Sodium 280 mg
Calcium 60 mg


1.1 ounces all-purpose flour (about 1/4 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds beef stew meat
3 tablespoons canola oil
1 1/2 cups (1/2-inch) sliced carrot (4 carrots)
1 cup (1/2-inch) diagonally sliced celery (4 stalks)
1 cup spicy vegetable juice
1 cup fat-free, lower sodium chicken broth
1/2 teaspoon dried thyme
3 red bliss potatoes, cut into 1-inch chunks
2 onions, each cut into 8 wedges
1 (8-ounce) package cremini mushrooms, halved


1. Preheat oven to 300°.

2. Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Add half of beef; seal bag, and shake until beef is evenly coated. Remove beef from bag, shaking off excess flour mixture, and place on large plate. Repeat procedure with remaining beef and flour mixture.

3. Heat a Dutch oven over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of beef; cook 3 minutes, turning to brown on all sides. Remove beef from pan. Repeat procedure with remaining oil and beef, leaving beef in pan.

4. Return first half of beef to pan. Add carrot and remaining ingredients, scraping pan to loosen browned bits.

5. Cover and bake at 300° for 2 hours and 30 minutes or until beef and vegetables are tender.


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Oxmoor House

October 2013
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