Beef and Portobello Stew


Grocery List

  • 1 1/2 – 2 pounds stewing beef, cut in 1 inch chunks
  • 2-3 tablespoons olive oil
  • 3/4 cup onions, chopped
  • 3 cups portobello mushrooms, chopped into 1 inch chunks
  • 2 cups russet potatoes, or, yukon gold potatoes, peeled, chopped
  • 2-3 stalks celery ribs, sliced
  • 3/4 cups baby carrots or carrots, large, sliced
  • 2 tablespoons garlic, minced more or less to taste
  • 1/2 cup all-purpose flour –
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon thyme, dried, ground or leaves
  • 5 cups beef broth
  • 1 cup dry red wine

How to Make It

  • In a re-sealable bag combine flour, salt, thyme, and pepper.
  • Coat beef cubes with flour mixture, reserving any remaining flour mixture to thicken your stew later. In a large pot, heat oil over medium heat until it shimmers or when a drop of water flicked in it dances.
  • Brown beef cubes on all sides, in batches if necessary, until browned. Dump into a large bowl and set aside for the moment. Add garlic, onions and mushrooms and sauté until vegetables are soft and tender, about 5 minutes.
  • Gradually add in broth stirring and scraping up brown bits from the bottom of the pot.
  • Add wine and stir until well blended. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 to 2 hours.
  • Add the 75 minute mark, of you want to thicken the stew, whisk 1/4 cup of cold water into reserved flour mixture until smooth.
  • There should be between 2 and 3 tablespoons of flour.
  • Add more flour if you need to. Add flour mixture gradually into stew. Stir flour mixture into the stew. Continue to cook until vegetables, potatoes especially, and beef are tender. Season with salt and pepper if desired. Enjoy!

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