Beef and Mushroom Stew

Recipe by Lennie
READY IN: 3hrs 25mins




  • In a Dutch oven over medium heat, melt butter and add oil.
  • Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
  • Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
  • Cook, stirring often, until onion is softened (it takes about 5 minutes).
  • Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
  • 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.
  • 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.
  • Add chicken stock and bring to a boil.
  • Reduce heat to low, partially cover pot, and let simmer for one hour.
  • 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.
  • Continue to cook on low heat, partially covered, for another hour.
  • Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
  • 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.
  • Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
  • I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.