Beef and Mushroom Stew

"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."
photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Bev I Am photo by Bev I Am
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.

Questions & Replies

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  1. 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!
  2. 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
  3. 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!
  4. This is a wonderful recipe. I used Baby Bella mushrooms, yellow onion instead of pearl onions, fat-free sour cream and dried parsely. We loved it! I simmered for 2 hours longer than required due to schedules and added an extra 1 cup of water to keep the sauce from drying out too much. I will definitely make this one again. Thank you!
  5. Awesome!! I used all of the ingredients except the sour cream (didn't think it need was already great and didn't need to be creamed). The only things I did different are that I browned to meat in a separate pan since I didn't see how you could get a good sear / brown on them with all the other stuff in the pot, but this worked very well. Also, since you recommended serving with mashed potatoes, I said "hey, why not just make a shepherds pie?" So I put the finished stew in a casserole dish, topped with some freshly whipped mashed potatoes, dotted with some butter, and tossed under the broiler for about 5-10 mins until it got nice and browned. Awesome comfort food! A true keeper recipe. Thanks.


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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