Entrée: United States – Beef and Mushroom Stew

Serving Size: 4

Approximate Time

Prep 12 min

Cook 1 hr 45 min

Total 1 hr 57 min

Ingredients

1 lb (450 g) stew meat, cut into chunks
2 large portobello mushrooms, sliced
3 cloves garlic, minced
1 large yellow onion, chopped
2 tbsp (30 ml) olive oil
3 cups (720 ml) beef broth
1 tsp dried thyme
1 tbsp (15 ml) tomato paste
Salt and pepper to taste
1 / 4 cup (30 g) all-purpose flour
2 tbsp (30 ml) Worcestershire sauce

Instructions

1. **Brown the Meat**: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the stew meat with salt and pepper, then add it to the pot. Cook until browned on all sides, about 5-6 minutes. Remove the meat from the pot and set aside.

2. **Cook Vegetables**: In the same pot, add the chopped yellow onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the sliced portobello mushrooms and cook until they begin to release their juices, about 5 minutes.

3. **Make the Stew Base**: Stir in the flour and cook for 1 minute to remove the raw flour taste. Add the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, and thyme.

4. **Simmer the Stew**: Return the browned stew meat to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the meat is tender. Stir occasionally, and add more broth if necessary to maintain your desired consistency.

5. **Serve**: Adjust seasoning with additional salt and pepper if needed. Serve hot, accompanied by crusty bread or over mashed potatoes, rice, or noodles.

This beef and mushroom stew is perfect for a comforting dinner, providing a full meal with rich and savory flavors.