Mixed Mushroom Beef Stew Recipe

Method

1. 1

   Prepare and coat beef

   Pat the beef cubes dry with paper towels. Season evenly with salt and pepper, then toss with 2 tablespoons of flour to lightly coat.

2. 2

   Brown the beef

   Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat. In batches, sear the beef until deeply browned on all sides. Remove and set aside.

3. 3

   Sauté aromatics

   In the same pot, add the chopped onion, carrots, and celery. Sauté until softened and starting to brown, about 6-8 minutes. Stir in the minced garlic and cook 30 seconds.

4. 4

   Add tomato paste and deglaze

   Stir in tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom.

5. 5

   Return beef and aromatics

   Return the browned beef to the pot. Add the dried thyme, rosemary, bay leaves, and mushrooms. Season with a pinch more salt and pepper.

6. 6

   Add liquids

   Pour in the beef broth. Bring to a gentle simmer, then cover and cook for about 90-120 minutes, or until the beef is tender and the flavors meld.

7. 7

   Thicken (optional)

   If you prefer a thicker stew, whisk 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry and stir it into the simmering stew. Cook 5-7 minutes until thickened.

8. 8

   Finish and adjust

   If using, stir in the heavy cream and adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

9. 9

   Garnish and serve

   Ladle into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or mashed potatoes if desired.