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    You are in: Home / Recipes / Beef and Mushroom Stew Recipe
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    Beef and Mushroom Stew

    Beef and Mushroom Stew. Photo by Bev

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Lennie's Note:

    The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company.

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    Units: US | Metric


    1. 1
      In a Dutch oven over medium heat, melt butter and add oil.
    2. 2
      Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
    3. 3
      Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
    4. 4
      Cook, stirring often, until onion is softened (it takes about 5 minutes).
    5. 5
      Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
    6. 6
      Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
    7. 7
      When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
    8. 8
      Add chicken stock and bring to a boil.
    9. 9
      Reduce heat to low, partially cover pot, and let simmer for one hour.
    10. 10
      Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
    11. 11
      Continue to cook on low heat, partially covered, for another hour.
    12. 12
      Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
    13. 13
      Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
    14. 14
      Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
    15. 15
      I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

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    Ratings & Reviews:

    • on March 07, 2003


      I made the recipe exactly as written with the exception of the sour cream. Since DH doesn't like sour cream, I substituted creme fraiche. This recipe was very delicious...there was only one complaint - I didn't make enough. There were 6 of us, and only 6 servings. Next time, I'll double the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2008


      lovely! my partner made this for us last night, followed the recipe to the letter as far as i know, and it was very excellent. Loving the different flavours that are added with the mushrooms and sour cream and also the cayenne. Thanks for sharing

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2007


      This is a great recipe, I'm so glad I tried it! It's not your typical beef stew - the sour cream and mushrooms really add something special and unique. We loved it! Next time we might use a little less thyme and a few more carrots and celery stalks, but aside from this personal preference the recipe needs no tweaking. We served ours in bread bowls and will likely be repeating it for 20 or so guests at our wedding ceremony! Thanks so much for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Beef and Mushroom Stew

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 623.8
    Calories from Fat 413
    Total Fat 45.9 g
    Saturated Fat 19.7 g
    Cholesterol 130.8 mg
    Sodium 503.8 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 1.5 g
    Sugars 3.6 g
    Protein 33.9 g

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