Best Beef And Mushroom Stew Recipes

SLOW COOKER BEEF, BARLEY, AND MUSHROOM STEW

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
• While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
• Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
• Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

INSTANT POT® BEEF AND MUSHROOM STEW

Steps:

• Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads "Hot". Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.
• Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.
• Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.
• Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
• Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
• Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.

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.

BEEF AND MUSHROOM STEW

Steps:

• In a Dutch oven over medium heat, melt butter and add oil.
• Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
• Cook, stirring often, until onion is softened (it takes about 5 minutes).
• Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
• Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
• When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
• Add chicken stock and bring to a boil.
• Reduce heat to low, partially cover pot, and let simmer for one hour.
• Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
• Continue to cook on low heat, partially covered, for another hour.
• Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
• Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
• Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
• I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

SLOW COOKED BEEF AND MUSHROOM STEW

Steps:

• Put on a high heat slow cooker and add the beef stock to the slow cooker.
• Put all of the flour, mustard powder and pepper in a bowl and use to completely coat the diced beef. Add any left over coating add to slow cooker.
• Fry the coated beef with the rapeseed oil until browned off. Put seared beef in slow cooker.
• Using the pan from the beef, fry mushrooms and onions until onions are slightly browned and translucent, then add to slow cooker.
• Put diced carrots, turnip and Parsnips in slow cooker, with crushed garlic, Worcester sauce and tomato purée. Mix up and add bay leafs and thyme Turn down heat to medium and leave to cook
• Remove bay leafs and thyme stalks before serving. Serve on its own or with creamy mash potato and cabbage.

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.

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.

PRESSURE-COOKER MUSHROOM AND BEEF STEW

Steps:

• Toss meat with 2 Tbsp. dressing. Add 1 Tbsp. flour; mix lightly.
• Heat 2 Tbsp. of the remaining dressing in electric pressure cooker using SAUTÉ setting. Add meat, in batches; cook 6 to 8 min. or until evenly browned on all sides, stirring occasionally. Spoon browned meat into bowl; set aside.
• Add 1 Tbsp. of the remaining dressing to pressure cooker; heat using SAUTÉ setting 1 min. Add vegetables; cook 7 min., stirring constantly. Add water, bouillon cube, and remaining dressing and flour; mix well. Bring to boil, stirring frequently. Add meat; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position.
• Cook 35 min. using MANUAL/HIGH PRESSURE COOK setting. After 20 min., cook noodles in saucepan as directed on package, omitting salt.
• Use Quick Pressure Release to release steam from pressure cooker when timer goes off. Remove lid. Drain noodles; serve topped with 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.

BEEF,ALE AND MUSHROOM STEW

Steps:

• first of all skin your shallots.cut bacon into strips.heat1 tbsp of olive oil and 10g of the butter in a large frying pan,add the shallots and bacon.cook over a medium heat until shallots are browned and the bacon has just started to crisp.remove from the pan and place in a large oven proof casserole dish.
• place beef in a large bowl,add flour,season and mix well.heat a further tbsp of oil in the frying pan and add one thuird of the beef.brown quickly over a high heat and spoon the meat into the casserole dish.repeat with the remaining meat.
• once all of the meat has browned,return the frying pan to a high heat and add the ale and beef stock.bring to the boil,stirring with a wooden spoon,and pour into the casserole.tie the bay leaf,thyme,parsley and celery together with kitchen string to make a bouquet garni and add to the pot.season,bring to the boil,cover with a lid and cook on the middle shelf of the oven for 1 hour.
• melt the remaining 30g butter in a frying pan and cook the mushrooms until browned,add to the casserole and contiue to cook for a further 20 mins.remove from the oven.leave to cool,cover and chill overnight before making the dumplings.
• preheat the oven to 150c/300f/gas 2.
• using a slotted spoon,remove all the meat and vegetables from the casserole and set aside.place the casserole dish and sauce over a medium heat and bring slowly to the boil.mix the remaining 1 tsp of butter and flour together to form a paste.add a little at a time to the casserole,whisking constantly until slightl thickened.you may not need it all.return the meat and vegetables to the casserole dish.
• dumplings; in a bowl,mix together all the dumpling ingredients and season.add enough water to bind,and shape into 8 dumplings.place on top of the casserole and return to the oven for a further 30-35 minutes.serve with baked or mashed potatoes.

SPICY BEEF AND WILD MUSHROOM STEW

Steps:

• 1) Oven to 400 2) Place the cubed beef in a large bowl and dust with the flour 3) Heat the oil in a large oven-safe pot or Dutch oven and gently fry the beef for 2 to 3 minutes, until browned all over. Work in batches, if necessary. Remove from pan and set aside. 4) Add the onions and pancetta to the pot and cook for 5 minutes, stirring occasionally. Add the mushrooms, garlic, and carrot to continue to cook for another 5 minutes. Pour in the wine and bring to a boil. 5) Return the beed to the pot, stir in the tomato paste and gently mix together well. Oour in the stock a little at a time stirring as you do so, to create a sauce, Bring to a boil. 6) Toss in the rosemary and the bay leaf on top of the stew, cover the pot, and transfer to the middle of the oven to let bake for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken slightly. 7) Before serving, season with salt and pepper and allow the stew to rest out of the oven for 10 minutes.

BEEF, BROWN RICE AND MUSHROOM STEW

Steps:

• Preheat the oven to 350ºF.
• Spray a large casserole or oven-safe saucepan with nonstick cooking spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
• Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
• Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
• Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
• Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.

BEEF, BROWN RICE AND MUSHROOM STEW

Steps:

• Preheat the oven to 350.
• Spray a large cassserole or oven-safe saucepan with nonstick spray and set over medium heat. Add the meat (working batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
• Spray again with non-stick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
• Stir in the thyme, caraway seeds, salt and pepper, cook until aromatic, about 15 seconds.
• Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
• Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.

BEEF, GUINNESS AND MUSHROOM STEW

Steps:

• Pre-heat the oven to 170°C
• Toss the beef lightly in seasoned flour.
• Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole.
• Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too.
• Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato puree and sugar.
• Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper.
• Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water.
• Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and sauté the mushrooms, then stir into the casserole and return to the oven for 5 minutes.
• Discard the bouquet garni, adjust the seasoning and serve.

BEEF AND MUSHROOM STEW IN RED WINE

Steps:

• Start by creating the oil you will brown the beef in, and the best for a really rich, smoky flavor is bacon fat. Dice the bacon and cook in your stew pot over medium-high heat. Once the bacon bits are crispy and have rendered all their fat, remove bacon with a slotted spoon and set aside. Then pour out all but a tablespoon of the fat and keep the rest handy.
• Combine flour, rosemary, thyme and salt with black pepper to taste and shake with beef cubes until covered.
• Brown half of the beef in the fat, browning on both sides - add fat if it isn't browning properly. Remove the first batch of beef and brown the second, including any left over flour mixture. Add fat as needed, then remove from the pot and set aside.
• Reduce the heat to medium, mince garlic and add to pan, adding a little fat if needed. Once garlic becomes fragrant, add quartered mushrooms and cook briefly.
• Add red wine, stir to deglaze the pan, pour in broth and throw in the cubed carrots and crispy bacon bits. Bring to a boil then reduce to a simmer.
• Cover and cook on the stove-top until meat is tender, about 1 1/2 to 2 hours.

CROCK POT BEEF AND MUSHROOM STEW

Steps:

• Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
• Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
• Serve with Recipe #332377 or Recipe #221438.

MUSHROOM, BEEF, AND BACON STEW

Steps:

• Preparation 1. Cook bacon in a heavy 5- to 6-qt. pot over medium heat. Transfer bacon to a large bowl. Pour off all but 1 tbsp. bacon fat from pot, add 1 tbsp. oil, and cook larger sliced mushrooms until beginning to crisp on edges, about 10 minutes; transfer to a second bowl. 2. Dry beef on paper towels if wet, then season with 1 tsp. salt and the pepper. Add another 1 tbsp. oil to pot. Brown meat in 3 batches over medium-high heat until nicely browned all over, 20 to 30 minutes total. Add meat to bacon. 3. Add remaining 1 tbsp. oil and flour to pot. Cook over medium heat, stirring often, until flour is a shade darker, 2 to 4 minutes. Stir in remaining 1 1/2 tsp. salt, the thyme, allspice, and tomato paste. Pour in ale and broth; scrape up any browned bits from bottom of pot. Add reserved beef and bacon and accumulated juices. Bring to a boil, covered, then reduce heat to maintain a gentle simmer. 4. Simmer, stirring occasionally, 1 1/2 hours. Meanwhile, peel shallots and separate into lobes. Peel carrots and cut into 1- by 1/2-in. sticks. 5. Add shallots, cooked and raw mushrooms, potatoes, and carrots to beef and simmer, covered, 1 hour, or until beef is meltingly tender. Sprinkle with chives.