Monday, March 7, 2011

Beef and Mushroom Stew

On a cold day, not many things are better then a hot meal.

This is one of those "throw everything handy into a pot" meals that I decided to make one freezing Sunday. My little cup that you see pictured makes me exceptionally happy, all green and looking like Mike Wazoski.

You know, from "Monsters Inc."

This stew turned out deliciously simple and satisfying. It wasn't too dense and, as you can see from the photo above, I put mine over pasta. Not usual for a stew, perhaps, but I had the bow tie noodles and couldn't resist. I'd imagine this stew would taste even better with some crusty bread to dip and slurp it with but, I didn't have anything better then Wonder bread on hand.

If anyone makes it with some really clutch bread, let me know if the pairing is as spectacular as I imagine :)

Make and enjoy!

Beef Stew:

  • 2 pounds Beef Stew Meat (or sirloin, cubed)
  • 2 Tablespoons Flour
  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 2 whole Shallots, Minced
  • 3 cloves Garlic, Minced
  • 8 ounces mushrooms- I used various types
  • 1 cup Red Wine
  • 1 can Beef Consomme
  • Salt And Pepper, to taste
  • Oregano/Basil/Spices to preference/amount (I just started tossing things in I liked)
  • 2 Tablespoons flour- to thicken
Sprinkle flour over meat. Toss to coat.
Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.
Add shallots and garlic to pan (don't bother with any cleaning); saute over medium-low heat til soft/flavors are melding in the air and with the juices. Add mushrooms and cook until slightly softened/browned, perhaps 2 mins. Pour in wine and consomme, salt and pepper to taste, and stir. Bring to a boil, then add back into the mix the browned meat. Reduce heat to low.
Cover and simmer for 30 to 45 minutes. This is when I began tasting and adding various spices/salt pepper to taste. After you have it seasoned to your liking, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving.
As I said, I put it over pasta but! I think a steaming cup with some bread would be even better. Let me know what you guys think once you make it, if you make it ;)

*Update* When I made this for a bunch of my friends, I added 2 cups of leftover white rice (leftover meaning, already cooked and sitting in the fridge) into the stew pot and let it simmer for an hour before serving. It was DIVINE. If you have leftover rice or want to cook up some rice, I suggest mixing it right in with your favorite stews or soups. The consistency becomes spectacular and the meal twice as hearty. This recipe was made even better by this addition! I am certain I will never make it plain again! I wish I had a photo of it but, it got inhaled by the group! Just know- delicious. And take my word for it.


  1. Stew is one of my favourite comfort foods. Yours looks delish. I love pasta, so I wouldn't be able to resist too. :)

  2. Fast and delicious. I'm so making this tonight :)

    Thanks for sharing!

  3. Your stew looks so comforting! Thanks for stopping by my blog and for leaving the sweet comment! Now following you and your cooking adventures!

  4. This is my kind of meal... it looks wonderful.

  5. Ahhh, I love beef stew! This looks delicious.

  6. I love rice in stew. Luckily I live in Hawaii where rice is a required ingredient in every meal. :)

  7. That sounds very comforting indeed! I love dipping dry bread into stews too, it just lets you eat that much more of the rich tasty sauce. Your bowl rocks too, super adorable :)

  8. There's no arguing with a good stew, Meaghan. Or, for that matter, that great bowl!


  9. Found your site throught The Deep Dish. This looks so good!! I'm definitely printing it out and adding it to my weekly grocery list :)