I recently bought a 4.5 lb. pack of stew meat from CostCo, so I have been searching for new recipes to try that use beef stew meat. Well, I can always count on Pioneer Woman to post a good recipe right when I need one! Her beef stew with mushrooms was absolutely delicious.Not to mention the kitchen smelled wonderful while it was cooking. I loved the flavor and it was such a warm, comforting food for a chilly winter night. I was worried while it was cooking that it wasn't going to thicken up, but at the end of cooking, you add a little flour-water mixture and it thickens right up! This is the perfect dish to try as the temperatures get colder and the snow begins to fall! Serve over egg noodles or pasta and enjoy!here at Pioneer Woman
2 pounds Beef Stew Meat (Sirloin cut into cubes)
2 T. flour
4 T. butter
2 T. olive oil
2 whole shallots, minced
3 cloves garlic, minced
8 ounces, weight Cremini or White Button Mushrooms
1/2 cup red wine
1/2 can Beef Consomme (I substituted beef broth because my grocery store did not carry beef consomme)
Salt and pepper (to taste)
Pasta or Egg noodles (cooked and drained)
2 sprigs Fresh Thyme
2 T. flour
4 T. water
Sprinkle 2 T. four over meat in a large bowl. Toss to coat.
Melt butter and olive oil in a large, heavy pot. Sear meat over high heat in batches; remove to a plate/bowl when brown. Add shallots and garlic to the pan (without cleaning the pan); saute for 2 minutes over medium-low heat.
Add mushrooms and cook for 2 minutes. Pour in wine and consomme/broth. Add salt and pepper to taste, and stir.
Bring to a boil, then add browned meat. Reduce heat to low. Add thyme sprigs to pot.
Cover and simmer for 30 to 45 minutes. After that time, mix 2 T. flour with about 4 T. water in a small bowl until lumps disappear. Pour into the stew and stir. Allow to cook and thicken for ten more minutes.
Turn off the heat and allow to sit for 15-20 minutes before serving.
***Recipe from The Pioneer Woman