Ingredient: potatoes

Hearty Beef Stew with Mushrooms, Carrots and Potatoes

It’s finally winter and who doesn’t love beef stew? This recipe is set up to make in an oven, but you can easily make it on a stove top using a Dutch oven. You don’t have to spend a lot of money on an expensive Dutch oven. I bought my Martha Stewart Enameled Cast Iron 6 qt. Round Casserole Dutch Oven for just $99.  Simply keep it at a simmer, stir often and be sure to check on it regularly.

Whether you have been boating all day or working outside in the yard, there’s nothing more comforting than a bowl of hot stew with tender beef.  I recently served this for one of my dinner parties, with homemade artisan bread and it was a huge hit! Enjoy!

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Hearty Beef Stew with Mushrooms, Carrots and Potatoes Yum

This hearty stew is elegant enough to serve at your finest dinner parties or for your hungry boating crowd. Give yourself at least three hours to cook it for the ideal taste and tenderness.

Course

Main Dish

Cuisine

American, French

Prep Time

25 minutes

Cook Time

3 hours

Servings

people

Ingredients

• 4 lb beef chuck roast, boneless
• 2 tbsp extra virgin olive oil
• 5 thick slices bacon, chopped
• 1 tsp kosher salt
• 1 tsp fresh ground pepper
• 1 medium yellow onion, chopped
• 2 small garlic cloves, minced
• 2 sprigs fresh thyme
• 2 ea bay leaves
• 1 cup red wine
• 5 cups beef stock
• 4 large carrots, sliced into 2" pieces
• 3 cups cremini mushrooms, quartered
• 24 baby potatoes I use a combo of yukon and red potatoes
• 2 tbsp corn starch
• 4 tbsp water

Course Main Dish Cuisine American, French Prep Time 25 minutes Cook Time 3 hours Servings people Ingredients 4 lb beef chuck roast, boneless 2 tbsp extra virgin olive oil 5 thick slices bacon, chopped 1 tsp kosher salt 1 tsp fresh ground pepper 1 medium yellow onion, chopped 2 small garlic cloves, minced 2 sprigs fresh thyme 2 ea bay leaves 1 cup red wine 5 cups beef stock 4 large carrots, sliced into 2" pieces 3 cups cremini mushrooms, quartered 24 baby potatoes I use a combo of yukon and red potatoes 2 tbsp corn starch 4 tbsp water

Instructions

1. Pre-heat oven to 300º. Heat 1 tbsp olive oil in Dutch oven on medium high. Cook bacon until crisp and remove with a slotted spoon to a paper towel covered plate. Cut chuck roast into 2" pieces. Season beef with salt and pepper. Brown beef on all sides, then remove from pot and set aside with bacon.
2. Add remaining olive oil to Dutch oven and add onion. Cook for about 5 minutes until tender. Add garlic cloves, beef and bacon to the pot. Add thyme, bay leaves and red wine, cooking for about 5 minutes. Add beef stock and bring to a boil. Reduce to a simmer, cover and place pot in oven. Cook for 2 hours and check regularly. Add more broth if needed.
3. Add carrots, mushrooms and potatoes to beef stew and continue cooking in oven for 1 hour or until potatoes are tender. Remove from oven and return pot to stovetop. Remove thyme sprigs and bay leaves. Heat pot to a simmer. Add water to corn starch and add to beef stew to thicken. Stir gently. If it thickens too much, simply add a bit more stock. Serve with warm artisan bread.

   

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