Recipe courtesy of Dickson's Farmstand Meats
Save Recipe Print
Old-Fashioned Beef Stew with Mushrooms
Total:
3 hr 10 min
Prep:
20 min
Cook:
2 hr 50 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr 10 min
Prep:
20 min
Cook:
2 hr 50 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.

Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.

Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.

Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.

Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.

Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

Photograph by David Malosh

More from:

Potluck Parties

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Bourguignon

Recipe courtesy of Merrilees Parker

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Broccoli and Orzo Casserole

Recipe courtesy of Food Network Kitchen

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Chickless Pot Pie

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.