Beef and Mushroom Stew Recipe

Overview:

Preparation Time: 25 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 25 minutes
Servings: 6
Calories per Serving: 623.9

Description:

This Beef and Mushroom Stew is a comforting dish with a twist – the addition of sour cream brings a delightful richness to the hearty flavors of beef and mushrooms. Perfect for a cozy dinner at home or to impress your guests with its depth of flavor and tender texture.

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons all-purpose flour
• 1 pound stewing beef, cut into cubes
• 1 cup red wine
• 1 1/2 cups button mushrooms, sliced
• 1/2 cup pearl onions
• 1/2 cup sour cream
• 2 tablespoons flat-leaf Italian parsley, chopped

Instructions:

1. Prepare Dutch Oven: In a Dutch oven over medium heat, melt the butter and add olive oil.

2. Cook Bacon: Add chopped bacon to the Dutch oven and cook, stirring often, until it starts to brown.

3. Add Aromatics: Stir in chopped onion, minced garlic, diced carrot, diced celery, Worcestershire sauce, bay leaf, dried thyme, black pepper, salt, and cayenne pepper (if using). Cook, stirring often, until the onion is softened, about 5 minutes.

4. Dredge Beef: Pat the beef cubes dry with a paper towel, if needed, then dredge them in flour until evenly coated.

5. Brown Beef: Increase the heat under the Dutch oven to medium-high. Add the beef cubes a few pieces at a time, allowing them to brown before adding more.

6. Deglaze Pan: Once all the beef cubes are browned, add red wine to the pan and cook for 1 minute, stirring and scraping up any browned bits from the bottom of the pan.

7. Add Stock: Pour in the chicken stock and bring the mixture to a boil.

8. Simmer: Reduce the heat to low, partially cover the pot, and let it simmer for one hour.

9. Add Onions: Stir in the pearl onions and continue to cook on low heat, partially covered, for another hour.

10. Add Mushrooms: Remove the lid and add the sliced mushrooms. Simmer for an additional 30 minutes until the beef is very tender.

11. Incorporate Sour Cream: Just before serving, remove the pot from heat and stir in the sour cream and chopped parsley. Return the pot to heat to heat through, but do not allow it to boil.

12. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf (if you can find it) and discard.

13. Serve: Serve the Beef and Mushroom Stew hot, accompanied by rice, mashed potatoes, or egg noodles according to your preference.

Tips:

• For a shortcut, you can substitute 1-1/2 cups of cubed yellow onion for the pearl onions to save time peeling.
• Be sure not to let the stew boil after adding the sour cream to prevent curdling.
• This stew can be made ahead of time and reheated gently before serving for even deeper flavors.

Nutritional Information (per serving):

• Calories: 623.9
• Fat: 46g
• Saturated Fat: 19.8g
• Cholesterol: 130.8mg
• Sodium: 503.9mg
• Carbohydrates: 14.5g
• Fiber: 1.6g
• Sugar: 3.6g
• Protein: 34g

This Beef and Mushroom Stew recipe is a delightful combination of tender beef, earthy mushrooms, and a creamy sauce that will warm you up from the inside out. Perfect for a cozy night in or for sharing with friends and family on special occasions. Enjoy the rich flavors and hearty textures of this comforting dish! 🍲