Beef and Mushroom Stew
Hearty Beef and Mushroom Stew is an easy stew recipe that tastes like it cooked for hours, but it's ready in about an hour.
Equipment
- frying pan
Ingredients
- 1-2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 stalk celery diced
- ½-1 medium onion finely chopped
- ½ pound boneless beef chuck steak cut into pieces
- ½ cup pancetta chopped
- ¼ cup wine (dry white)
- ½-1 cup vegetable broth (low salt)
- 3 tablespoons tomato paste
- ¼-½ teaspoon salt
- 1-2 dashes black pepper or hot pepper flakes
- ½ teaspoon oregano
- 1 tablespoon Italian parsley minced
- 1 cup carrots (sliced, approximately 2 medium carrots)
- 3½ cups sliced mushrooms
Instructions
- In a large frying pan add the olive oil, garlic, celery and onion, cook for 1-2 minutes on medium heat. Add the beef and brown 2-3 minutes. Add the pancetta and wine, raise the heat to high and cook until the fumes evaporate, approximately 2 minutes.
- Add the tomato paste, broth (start with ½ cup) and spices gently stir to combine. Cook on low heat for approximately 20 minutes then add the sliced carrots and mushrooms, cook approximately 30 minutes until thickened, stirring occasionally. If needed add more broth, you want a little sauce not too much. Taste for salt. Enjoy!
Notes
Careful with the salt depending on how salty your broth is. It's better to taste it at the end and adjust if necessary.
Nutrition
Serving: 1bowlCalories: 299kcalCarbohydrates: 11gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 55mgSodium: 622mgPotassium: 819mgFiber: 3gSugar: 6gVitamin A: 5738IUVitamin C: 9mgCalcium: 46mgIron: 2mg
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