• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beef Stew with Mushrooms and Red Wine

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 3 tb Vegetable oil
  • All purpose flour
  • 2 1/2 lb Beef chuck; cut into 1.5 "
  • -cubes
  • 1 Clove Garlic; minced
  • 2 c Dry red wine
  • 3/4 c Beef stock
  • 1 Bay leaf
  • 2 sl Bacon; chopped
  • 1 c Onion; coarsely chopped
  • 1 tb Tomato paste
  • 2 tb Butter
  • 1 lb Mushrooms; quartered
  • Fresh parsley; chopped


Preheat oven to 325. Heat oil in heavy large Dutch oven over high heat.
Place flour in medium bowl; season with salt and pepper. Coat beef with
flour, shaking off excess. Add half of beef to Dutch oven and brown well on
all sides, about 5 minutes. Transfer beef to plate. Repeat with remaining
beef, adding more oil to pan as necessary. Return beef and any accumulated
juices to Dutch oven. Reduce heat to medium. Add garlic and cook 1 minute.
Add wine and enough beef stock to cover meat. Add parsley sprigs and bay
leaf. Cover and bake about 2 hours.

Heat heavy small skillet over high heat. Add bacon and saute until crisp.
Transfer bacon to paper towels, using slotted spoon. Add onion to skillet
and saute until translucent, about 5 minutes. Add tomato paste; stir 2
minutes. Add bacon and onion mixture to stew. Thin liquid with more stock
if necessary. Cover and bake until meat is tender, about 30 minutes.

Melt butter in heavy large skillet oven high heat. Add mushrooms and saute
until tender, about 10 minutes. Add mushrooms to stew. Season with salt and

NOTES : Can be made one day ahead. Cover and chill. Rewarm at 325 about 30
minutes. Sprinkle with fresh parsley We put this over lightly buttered
noodles for a wonderful warmer-upper dinner

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?