Yield
8 servings (serving size: about 1 cup)

This classic beef stew recipe has all you expect in beef stew: tender chunks of beef, carrot and potato. Yet the cremini mushrooms are a wonderful surprise.

How to Make It

Step 1

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Step 2

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Step 3

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Step 4

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

user's Review

bibimu
March 14, 2011
I've made this recipe many times since it was first published in 2006. I never stray from the given ingredients, but have made a few changes in the technique, which seems much more labor intensive than it should be. First I flour the stew meat and brown in batches before setting aside. Whatever flour is left I whisk into the beef broth which I have poured into a measuring bowl. I brown the onions for 5 minutes, then add the mushrooms and thyme and cook an additional 5 minutes before adding the garlic, stiring for 1 minute. I now add the red wine to the onion mixture, scraping up any brown bits before adding the broth/flour mixture. From this point I follow the recipe as written. The end result is just as delicious, and the time saved is better spent on other activities....like testing the wine!

acmeinecke's Review

Yippers
October 17, 2014
Ok, if I had not already tried and loved CL's Beef Daube Provençal, then I would have rated this 4 stars. However, considering the two recipes take about the same amount of time and effort, and are similar recipes, I would end up choosing the Beef Daube Provençal every time over this recipe. For that reason, this beef stew will not make it into my rotation. That said, we did enjoy this and it is a good beef stew recipe.

Zeolite's Review

gardenjunkie77
January 07, 2014
N/A

REISS803's Review

Briantc
January 03, 2014
outstanding

kspencer's Review

LMSven
November 02, 2013
I am a personal chef and I have clients who request that I make this stew every time I cook for them. I am making it for 15 people on Wednesday for the same people. This one is a keeper!

marilinda's Review

jebavonct48
April 05, 2013
Great solid stew with deep flavor. Worth the effort!

contentedgirl's Review

Shana100
February 27, 2013
I loved this stew! It really had a lot of broth, but I thickened it at the end with a tablespoon of cornstarch that I'd wisked into about a cup of the broth. I didn't have any fresh thyme so I used 1 t. of dried. I had red potatoes & sweet potatoes, so I used both. In addition to the carrots I also used parsnips. I made everything the night before up to adding the meat & veggies back into the broth to simmer. At that point I put everything together & refrigerated it overnight so that in the morning all I had to do was put it in my slow cooker and let it simmer all day. It was wonderful and my family really enjoyed it. I served it with marinated coleslaw and homemade cornbread muffins. Definitely will make again!

jebavonct48's Review

foodieforpeace
February 19, 2013
N/A

foodieforpeace's Review

RachelMartens
January 20, 2013
Comfort food, plain and simple. Made changes: Omitted potato, added frozen thawed green beans and peas. Added 2 Tbs tomato paste and 1 Tbs Worcestershire sauce. Thickened sauce at the end with a cornstarch slurry. I guess this makes the recipe different but it's a good base as it initially reads. I'm just a tinkerer...Served with a biscuit...

bibimu's Review

dieteticjoni
December 09, 2012
This is my go-to beef stew recipe. We love it! I add frozen pearl onions and cut green beans (or you could use peas, if you like them) in the last few minutes of cooking time. Always a hit, never fails...love it.