HEARTY BEEF & MUSHROOM STEW
Is it soup and stew season? Try this Hearty Beef & Mushroom Stew. Reminiscent of beef burgundy, this beef and mushroom stew will warm the cockles of your heart.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield 8 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Heat oven to 325°F.
- Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan. Reserve bacon for later use.
- Add half the beef to reserved drippings in pan; cook 6 min. or until evenly browned, stirring occasionally. Spoon browned beef into large bowl; cover to keep warm. Repeat with remaining beef, reserving meat drippings in pan after removing second batch of browned beef from pan.
- Add mushrooms, yellow onions and garlic to reserved drippings; cook 8 min. or until onions are softened, stirring occasionally. Add broth. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Cook and stir 2 min. Return beef to Dutch oven along with the gravy and bay leaves; stir. Bring to boil, stirring occasionally; cover. Place in oven.
- Bake 2 hours until beef is very tender, stirring in carrots and pearl onions after 1 hour.
- Transfer Dutch oven to stove top. Mix cornstarch and water until blended; stir into stew. Bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Add Worcestershire sauce, black pepper and reserved bacon; mix well. Cook 1 min., stirring constantly. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
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