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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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Heat a teaspoon of oil in a skillet over medium heat. Add the beef and season it with salt.

2
Done

Cook it until browned.

3
Done

Heat the olive oil in a skillet over medium heat. Add the onions, carrots, and mushrooms. Cook for 8 minutes.

4
Done

Mix the veggies with the browned beef, add the tomato sauce, and season with salt and pepper.

5
Done

Give it a good stir, pour the beef stock and add the bay leaves and thyme.

6
Done

Add a few peppercorns and the flour. Cook for 8 minutes.

7
Done

Move everything in a baking dish and cover with a lid.

8
Done

Slide the dish into the oven and cook for 90 minutes at 380 degrees F/190 degrees C.

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Nutritional Chart

370 kcal
Calories
40 g
Protein
16 g
Fat
20 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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