Beef and Mushroom Stew


(3 votes) 5 3

Most stews don't use mushrooms, but I have no idea why! Dried mushrooms are a delicious addition to beef stew.

Shared by

Serving Size / Yield

6 servings


  • 1/2 C. dried porcini mushrooms
  • 1 C. warm water
  • 1/4 C. olive oil
  • 3 lbs. beef chuck, cut into 2-inch pieces
  • 2 lg. onions, finely chopped
  • 1 C. dry red wine
  • 2 Tbs. tomato paste
  • 2 bay leaves
  • pinch ground cloves
  • salt
  • pepper
  • 2 C. beef broth

Our Readers Also Loved


Soak mushrooms in water for 30 minutes. Remove mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to remove any fruit. Coarsely chop the mushrooms. Strain the mushroom liquid through a paper coffee filter in a bowl. In a large skillet, heat the oil over medium heat. Pat the beef dry. Add the beef and brown well on all sides, about 10 minutes, transferring the pieces to a plate as they brown.

Add the onions to the pot and cook for about 5 minutes, or until softened. Stir in the tomato paste. Add wine and bring liquid to a simmer. Return the meat to the pan. Add the mushrooms and their liquid, bay leaves, cloves and salt and pepper to taste. Add the broth. Cover and simmer, stirring occasionally, until the meat is tender and liquid is reduced. Should take 2 1/2-3 hours. Remove bay leaves and serve hot.

Around The Web