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    You are in: Home / Recipes / Beef Stew With Carrots and Mushrooms Recipe
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    Beef Stew With Carrots and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Sharon123's Note:

    This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! Adapted from Cooking Light magazine(Jan/Feb 2006).

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    Units: US | Metric


    1. 1
      Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
    2. 2
      Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
    3. 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.
    4. 4
      Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!

    Ratings & Reviews:

    • on March 09, 2010


      I tried this because I wanted to make beef stew, had a bunch of mushrooms to use, and forgot to buy tomato juice for my usual stew. I used button mushrooms, but I didn't have broth, so I used "Better than Boullion" and didn't add salt. I also added a few dashes of Cholula hot sauce at the end. The whole family loved the stew, although it was a bit salty from the boullion. I'll make this again using the low sodium broth as called for.

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    • on June 20, 2010


      This was a delicious stew! The consistency was just how I like it (nice and thick but not pasty). I'm not a fan of beef stews containing tomato ingredients, and the red wine and cremini mushrooms were a nice touch. I cut this recipe in half, as I'm cooking for myself only, and I still have leftovers for the freezer. I will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2009


      This is a very tasty stew. My 10- and 11 year-old kids don't usually eat mushrooms, but they really gobbled up this stew, mushrooms and all. I will very definitely serve this beef stew again. Thanks for posting such a tasty dish, Sharon123.

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

    Read All Reviews (5)


    Nutritional Facts for Beef Stew With Carrots and Mushrooms

    Serving Size: 1 (312 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 351.7
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 5.4 g
    Cholesterol 65.7 mg
    Sodium 395.6 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 2.5 g
    Sugars 4.1 g
    Protein 26.8 g

    The following items or measurements are not included:

    low sodium beef broth

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