BEEF MUSHROOM STEW

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Beef Mushroom Stew image

When cold winds blow here in Minnesota, there's nothing like sitting down to a steaming plate of savory stew.-Marilyn Schroeder, St. Paul, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2-1/2 to 3 bounds beef top round steak, cut into cubes
2 tablespoons canola oil
1 cup burgundy or beef broth
3/4 cup water
1 jar (8 ounces) whole mushrooms, drained
1/2 cup chopped onion
2 bay leaves
1 garlic clove, minced
1 tablespoon dried parsley flakes
Cooked rice or noodles

Steps:

  • Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles.

Nutrition Facts :

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