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Baby Bello Beef and Mushroom Stew

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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

  1. Season beef with salt and pepper, place in a large bowl
  2. Sprinkle flour over beef and mix with hands until all beef is covered with flour
  3. 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
  4. Add a bit of butter to the pan and saute onions for a few minutes
  5. Add meat back to pan with broth, wine, seasonings and tomato paste
  6. Reduce heat to low and simmer for an hour or and hour and a half or until the carrots are cooked through
  7. Add mushrooms and simmer another fifteen minutes
  8. Add parsley and simmer a few more minutes

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