Best 13 Beef Mushroom Stew Recipes

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF AND MUSHROOM STEW

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

MUSHROOM BEEF STEW

Steps:

• Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside., Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat., Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth., Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.

GARLIC MUSHROOM FRENCH BEEF STEW

Steps:

• Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm. , In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender. , In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW

Steps:

• Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
• Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve.
• If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.

MUSHROOM-ONION BEEF STEW

Steps:

• In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel., Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

BEEF & SHIITAKE MUSHROOM STEW

Steps:

• Season the meat with salt and pepper.
• Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
• of the oil, and swirl to coat the bottom of the pot.
• When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
• Remove the meat; wipe out the pot with paper towels.
• Add the remaining 1 tbsp.
• of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
• Saute over medium heat, stirring, until soft, 8 to 10 minutes.
• Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
• Stir in the soy sauce.
• Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
• Divide the between 6 bowls, serve over garlic mashed potatoes and serve.

BEEF AND MUSHROOM STEW

Steps:

• Pat the cubed meat dry with paper towels; season with salt and pepper. Toss the meat in flour.
• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil. Add half the meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3 cup of wine, and stir with a wooden spoon, scraping any browned bits on the bottom of the pan (if wine evaporates too quickly to scrape up browned bits, add some stock). Transfer cooking liquid to bowl with meat. Wipe pot clean, and repeat process with remaining meat.
• Heat remaining 2 tablespoons oil in Dutch oven, and add onions. Cook, stirring occasionally, until golden all over, about 3 minutes.
• Deglaze pan with remaining 1/3 cup wine, and return reserved beef and cooking liquid to pot. Add stock and tomatoes; season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 1 hour and 15 minutes. Add carrots and mushrooms. Cook, covered, until meat and vegetables are tender, 45 to 50 minutes.

MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)

Steps:

• Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
• lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
• Quick release the pressure and remove the lid.
• Stir in the thawed stew vegetables.
• Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
• Lock the lid into place and bring to low pressure for 5 minutes.
• Quick release the pressure and remove the lid.
• Stir the stew, be careful not to break the dumplings.
• DUMPLINGS.
• cut the butter into the Bisquick until crumbly.
• Combine the milk and beaten egg.
• Add to dry mixture. Stir until just blended.
• Add salt and pepper to taste after cooking the dumplings and stew.

CROCK POT BEEF AND MUSHROOM STEW

Steps:

• Pepper beef and coat with 2 tablespoons flour.
• Heat oil in large skillet over medium-high heat.
• Add beef and cook until browned, stirring often.
• Mix beef, soup, garlic, Italian seasoning, mushrooms, carrots and onions in 3 1/2-quart slow cooker.
• Cover and cook on high heat 6-8 hours or until beef is fork-tender.
• MIX remaining flour and water and stir flour mixture into cooker.
• Cover and cook 15 minute or until slightly thickened.

QUICKER MUSHROOM BEEF STEW

Steps:

• Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base., Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese.

BEEF AND MUSHROOM STEW

Steps:

• In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour. In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef. Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet cook the onion and the mushrooms over moderate heat, stirring, until they are just tender. Add the wine, simmer the mixture for 1 minute, and stir in the consommé, the paprika, and salt and pepper to taste. Simmer the mixture, stirring, for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through. Serve the stew over the noodles.

BEEF MUSHROOM STEW

Steps:

• Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles.