Best Beef Stew With Onions Tomatoes And Mushrooms Recipes

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS

Steps:

• Heat olive oil in heavy large pot over high heat.
• Sprinkle beef with salt and pepper.
• Working in batches, add to pot and saute until browned on all side, about 6 minutes.
• Transfer beef to bowl.
• Add 2 cups onions to same pot; saute 2 minutes.
• Add garlic; saute 1 minute.
• Add wine; boil until reduced by half, about 3 minutes.
• Return beef and any accumulated juices to pot.
• Add broth and next 6 ingredients; bring to boil.
• Reduce heat to medium-low and simmer 1 hour.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
• Transfer to bowl.
• Melt 1 tablespoon butter in same skillet over medium-high heat.
• Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
• Transfer onion mixture and taro mixture to pot with beef.
• Simmer until beef is almost tender, about 40 minutes.
• Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
• Whisk into stew.
• Simmer until beef is very tender and juices thicken, about 10 minutes longer.
• Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
• Sprinkle stew with parsley and serve.

BEEF STEW WITH MUSHROOMS, ROSEMARY AND TOMATOES

Steps:

• Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated.
• Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker.
• Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine and cook, scraping the pan, until liquid comes to a simmer. Pour contents of skillet over meat. Add broth, carrots, tomatoes and herbs to slow cooker. Cover and cook on LOW for 8 hours or until beef is tender when pierced with a fork.
• When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes.
• Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.

BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS

Steps:

• Heat olive oil in heavy large pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and saute until browned on all sides, about 6 minutes. Transfer beef to bowl. Add 2 cups onions to same pot; saute 2 minutes. Add garlic; saute 1 minute. Add wine; boil until reduced by half, about 3 minutes. Return beef and any accumulated juices to pot. Add broth and next 6 ingredients; bring to boil. Reduce heat to medium-low and simmer 1 hour. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add remaining 1 cup onions, carrots, and celery; saute 4 minutes. Transfer to bowl. Melt 1 tablespoon butter in same skillet over medium-high heat. Add taro, daikon, and shiitake mushrooms; saute 4 minutes. Transfer onion mixture and taro mixture to pot with beef. Simmer until beef is almost tender, about 40 minutes. Mix remaining 1 tablespoon butter and flour in small bowl until well combined. Whisk into stew. Simmer until beef is very tender and juices thicken, about 10 minutes longer. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Sprinkle stew with parsley and serve. *Available at Asian markets and in the Asian foods section of some supermarkets.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

BEEF STEW WITH MUSHROOMS AND TOMATOES

Steps:

• Cut the beef into cubes 1-2 cm (approximately 1/2 inch). Peel the onions and garlic and dice finely. Heat the oil in a large saucepan and fry the beef on all sides, over medium heat, in portions. Put all of the beef back into the pot, add the tomato puree, and sweat briefly. Stir in the onions and garlic and sauté for a few minutes. Season with paprika, pepper, salt, lemon zest, cumin, bay leaves and cinnamon. Sprinkle with the flour and pour in the red wine, broth and tomatoes. Cover and let the stew simmer, over low heat for 1 hour, stirring occasionally.
• Meanwhile, rinse the red pepper, clean, cut in half, remove seeds, remove white interior membranes, and cut into small cubes. Clean the mushrooms, and cut in half, depending on the size, or cut into slices. Place the peppers and mushrooms into the stew and simmer everything for another 30 minutes, until the meat is tender. Pour in more broth, if necessary. Season, as desired, and serve.