Beef Stew with Carrots and Mushrooms

Beef Stew with Carrots and Mushrooms

Beef Stew with Carrots and Mushrooms. Do you feel bored with how to cook beef just like that? Although the names of different recipes but it's still the same? We have a solution recipe that stirs your appetite. Beef stew with carrots and mushrooms, should be included in the list of your favorite menu. The menu is rich in flavor, assorted spices contained therein. With added carrots and mushrooms, hmmm  ... it was definitely delicious.

The menu is often the main menu in the restaurants famous in Europe and America. Your family must have really liked this one the menu. If your child is very difficult to eat vegetables, making it difficult to receive a balanced nutritional intake, try to serve this menu, because the mixture of carrots and mushrooms may be the beginning of your child who loves vegetables.

The time needed to cook it probably is a bit long. Is not it never hurts to take time for the family? So prepare the ingredients and follow the instructions below.

Presenting Suggestions

Ingredients

• 1 tablespoon olive oil, divided
• 1 pound small cremini mushrooms
• Cooking spray
• 2 cups chopped onion
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 pounds lean beef stew meat, cut into bite-sized pieces
• 3/4 teaspoon salt, divided
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme
• 2 (14-ounce) cans less-sodium beef broth
• 1 bay leaf
• 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
• 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
• 1/2 teaspoon freshly ground black pepper
• Fresh thyme sprigs (optional)

Direction

Presenting Suggestions

1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
2. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
3. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
4. Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Beef stew with Carrots and Mushrooms Review