Friday, December 27, 2013

Beef, Mushroom, and Carrot Braised Stew


If it's way too cold where you live, this hearty Beef, Mushroom, and Carrot Braised Stew will help. It's pure comfort food and a delicious meal all in one bowl.

Beef, Mushroom, and Carrot Braised Stew
Adapted from Taste of Home

·1 boneless beef chuck roast (2-3 lbs), cut into 1-inch cubes
·¼ tsp salt
·¼ tsp pepper
·3 TBS extra virgin olive oil
·1 lb. fresh mushrooms, sliced
·4 large carrots, sliced
·2 medium onions, sliced
·2 tsp minced garlic
·32oz. beef broth
·1 cup dry red wine
·½ cup port wine or brandy
·1 TBS tomato paste
·¼ tsp each – dried parsley, rosemary, sage, and thyme
·1½ TBS cornstarch
·3 TBS water
·Hot mashed potatoes

Preheat oven to 325˚. Heat olive oil over medium heat in an oven-safe Dutch oven. Add beef, season with salt and pepper, and brown beef. Remove from pan once edges of beef are browned.

In the same pan, add mushrooms, onions, and carrots. Cook until tender. Add garlic and cook for 1 minute, stirring well. Stir in broth, wines, tomato paste, and herbs. Return beef to pan. Bring to a boil.

Bake, covered, 30 minutes. In a bowl, mix cornstarch and water until smooth. Gradually stir mixture into stew. Bake covered for 30 minutes or until sauce is thickened and beef is tender and cooked through. Skim fat and serve with mashed potatoes.