Beef and Mushroom Winter Stew
Inspired by one of our favorite winter recipes – beef bourguignon – this beef and mushroom stew is sure worth the hustle. It’s got strong, earthy flavors, that mushrooms and tomato sauce emphasize. It is also flavored with bay leaves, peppercorns, and thyme.
Ingredients Needed for Beef and Mushroom Winter Stew
1 tablespoon vegetable oil
1 pound beef for stew, chunks
1 tablespoon olive oil
2 onions, chopped
2 carrots, sliced
7 ounces of mushroom
2 tablespoons of tomato sauce
salt
pepper
2 cups of beef stock
5 bay leaves
2 fresh thyme
1 teaspoon peppercorns
2 tablespoons of flour
How to Make Beef and Mushroom Winter Stew
- Heat a teaspoon of oil in a skillet over medium heat. Add the beef and season it with salt.
- Cook it until browned.
- Heat the olive oil in a skillet over medium heat. Add the onions, carrots, and mushrooms. Cook for 8 minutes.
- Mix the veggies with the browned beef, add the tomato sauce, and season with salt and pepper.
- Give it a good stir, pour the beef stock and add the bay leaves and thyme.
- Add a few peppercorns and the flour. Cook for 8 minutes.
- Move everything in a baking dish and cover with a lid.
- Slide the dish into the oven and cook for 90 minutes at 380 degrees F/190 degrees C.