Beef and Portobello Stew

Serve this versatile beef stew recipe in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 ⅓ cup (75 mL) all-purpose flour
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) dried thyme
 ¼ tsp (1 mL) pepper
 ¼ tsp (1 mL) crushed dried rosemary
 1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes
 2 tbsp (30 mL) vegetable oil or butter
 ½ cup (125 mL) leeks (white part only), shallots or onions, chopped
 1 clove garlic, minced
 4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks)
 2 ½ cup (625 mL) beef broth or stock
 ½ cup (125 mL) dry red wine
 1 tbsp (15 mL) tomato paste
 salt and pepper to taste

1

In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.

2

In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.

3

To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

Ingredients

 ⅓ cup (75 mL) all-purpose flour
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) dried thyme
 ¼ tsp (1 mL) pepper
 ¼ tsp (1 mL) crushed dried rosemary
 1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes
 2 tbsp (30 mL) vegetable oil or butter
 ½ cup (125 mL) leeks (white part only), shallots or onions, chopped
 1 clove garlic, minced
 4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks)
 2 ½ cup (625 mL) beef broth or stock
 ½ cup (125 mL) dry red wine
 1 tbsp (15 mL) tomato paste
 salt and pepper to taste

Directions

1

In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.

2

In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.

3

To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

Beef and Portobello Stew
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