Baby Bello Beef and Mushroom Stew
Ingredients
Scale
- 3 lbs of cubed beef stew meat
- 1 8 oz package of baby portobello mushrooms, sliced
- 1 lb package of baby carrots
- 1/2 cup all purpose flour
- 32 oz of beef broth
- 1 large onion, chopped
- 3/4 cup red wine
- 1/4 cup minced parsley
- 3 T tomato paste
- 1 t dried thyme
- 1 t dried rosemary
- kosher salt and fresh ground pepper to taste
- 2 T olive oil or more if needed
- 2 T butter or more if needed
Instructions
- Season beef with salt and pepper, place in a large bowl
- Sprinkle flour over beef and mix with hands until all beef is covered with flour
- Working in batches, brown meat in butter and oil in a dutch oven, adding more oil and butter if necessary until all the meat is browned. Move meat to another bowl after it’s browned
- Add a bit of butter to the pan and saute onions for a few minutes
- Add meat back to pan with broth, wine, seasonings and tomato paste
- Reduce heat to low and simmer for an hour or and hour and a half or until the carrots are cooked through
- Add mushrooms and simmer another fifteen minutes
- Add parsley and simmer a few more minutes
Find it online: https://therockymountainwoman.com/24692-2/