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HEARTY FALL BEEF & MUSHROOM STEW

2 servings 125 minutes

Ingredients:

  • 1.5 lbs beef stew meat

  • 1 onion, chopped

  • 2 carrots, sliced

  • 2 potatoes, diced

  • 8 oz mushrooms, sliced

  • 4 cups beef broth

  • 1 cup red wine

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried thyme

Directions:

  • In a large pot, heat olive oil over medium-high heat.

  • Add the beef stew meat and brown on all sides. Remove meat and set aside.

  • In the same pot, add the onion, carrots, and garlic. Sauté until softened.

  • Add the mushrooms and cook for another 5 minutes.

  • Return the beef to the pot and add the diced potatoes.

  • Pour in the beef broth and red wine.

  • Add salt, pepper, and dried thyme.

  • Bring the mixture to a boil, then reduce heat to low and simmer for about 1-2 hours or until meat is tender.

  • Serve hot, garnished with fresh parsley if desired.

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