Hearty Beef Stew with Mushrooms, Carrots and Potatoes
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.
Servings Prep Time
6people 25minutes
Cook Time
3hours
Servings Prep Time
6people 25minutes
Cook Time
3hours
Ingredients
Instructions
  1. Pre-heat oven to 300ยบ. 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.