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CLASSIC BEEF & MUSHROOM STEW

CLASSIC BEEF & MUSHROOM STEW

Nothing is more comforting than a rich, aromatic beef stew. There is something about the combination of red wine, beef, rosemary that is absolutely craveable! To get the best result, you must brown the meat first. This may seem like a simple step, but a bit tedious. If you take the time to this step right, the rest just takes care of itself and you'll end up with a robust, flavourful stew.

Here's what you'll need

  • 2 pound beef (any large roasting joint)
  • ¼ cup flour
  • 2 celery stalks (finely chopped)
  • 1 large onion (finely chopped)
  • 2 carrots (grated)
  • 2 cloves garlic
  • 1 cup frozen or fresh peas
  • 2 cups mushrooms (any kind you like, quartered)
  • 1 cup red wine
  • 1 cup beef stock
  • 4 tbsp olive oil (divided)
  • 2 tbsp butter
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • salt and pepper
  1. cut the beef into chunks, as big or small as you like, but I really recommend at least 2 inch cubes for this

  2. CLASSIC BEEF & MUSHROOM STEW

  3. season the beef with salt and pepper on all sides and dredge in the flour to coat

  4. CLASSIC BEEF & MUSHROOM STEW

  5. heat some vegetable oil in a deep pot and brown the meat in batches, turning until deeply browned on all sides

  6. scoop out and set aside

  7. in the same pot, heat the butter and sautee the onions, garlic, carrots, celery until softened and fragrant

  8. toss the meat back in, add the rosemary, red wine and beef stock

  9. season and simmer for at least 2 hours on low heat, give or take depending how big you made the beef chunks

  10. half an hour before it's done, sautee the mushrooms, peas and thyme until cooked and starting to caramelize and add to the stew

  11. CLASSIC BEEF & MUSHROOM STEW

  12. and that's it...serve up with some nice crusty bread with butter and a hefty glass of red wine

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