BEEF AND MUSHROOM STEW

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Beef and Mushroom Stew image

The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company.

Provided by Lennie

Categories     Stew

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 tablespoon unsalted butter
1 tablespoon olive oil
2 slices bacon, finely chopped
1 onion, peeled and chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into thick coins
1 stalk celery, thickly sliced
1 teaspoon Worcestershire sauce
1 bay leaf
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (you can use less, if you wish)
1/4 cup all-purpose flour
2 lbs stewing beef, in large cubes
1/2 cup red wine
2 cups chicken stock
1 1/2 cups peeled white pearl onions (optional)
1/2 lb button mushroom, cleaned and left whole
1 cup sour cream (lowfat is fine)
2 tablespoons chopped fresh flat-leaf Italian parsley

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.

Nutrition Facts : Calories 623.9, Fat 46, SaturatedFat 19.8, Cholesterol 130.8, Sodium 503.9, Carbohydrate 14.5, Fiber 1.6, Sugar 3.6, Protein 34

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