Beef & Mushroom Stew
Beef & Mushroom Stew
Rated 5.0 stars by 1 users
Category
entree
Cuisine
comfort
Servings
6
Prep Time
20 minutes
Cook Time
135 minutes
Growing up, I was never a fan of stews or soups but as I got older and had a chance to play around with flavors and consistencies of different types of foods, I realized I do like them just not from a can. So here's my take on a beef and mushroom stew.
Many times you'll come across recipes that use red wine to deglaze and I tried them all! But I am just not a red wine fan. Honestly, I'm not a huge alcohol fan except for to cook with so I knew I'd have to find another option. That option is Southern Comfort. It adds a warm and slightly sweet kick to the dish.
Enjoy!
Ingredients
- 1.5 lbs beef stew meat (cubed)
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2 tbsp Pryme Thyme seasoning
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2 tbsp To Taste seasoning, divided
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1/4 cup all-purpose flour
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2 tbsp butter (divided)
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1 tbsp olive oil
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2 cups beef broth (homemade if possible)
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1/4 cup Southern Comfort (optional)
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1 tbsp Worcestershire sauce
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1 medium onion (chopped)
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3 cloves garlic (minced)
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2 cups mushrooms (sliced; cremini or button mushrooms)
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1 bay leaf
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Fresh parsley (optional, for garnish)
Directions
- • In a large bowl, season the cubed beef generously with Pryme Thyme.
- • Sprinkle the flour over the beef, tossing to coat the meat evenly.
- • In a large pot or Dutch oven, heat 1 tbsp butter and olive oil over medium-high heat.
- • Add the flour-dusted beef in batches (to avoid overcrowding) and brown on all sides, about 4-5 minutes. Set the browned beef aside.
- • In the same pot, melt the remaining 1 tbsp butter.
- • Add the chopped onions and garlic, cooking for 2-3 minutes until soft and fragrant.
- • Add the sliced mushrooms and cook for another 4-5 minutes, until they release their liquid and begin to brown.
Once the mushrooms are cooked, pour in the Southern Comfort and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes to burn off the alcohol and infuse the stew with its flavors.
• Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- • Add the browned beef back into the pot along with the bay leaf, and another sprinkle of Pryme Thyme and To Taste to enhance the flavor.
- • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.
• Check the seasoning. Add 1 tsp of To Taste as needed.
• Remove the bay leaf, and ladle the stew into bowls. Garnish with fresh parsley if desired. We love eating this over garlic mashed potatoes or buttered noodles