This Easy Beef and Portobello Mushroom Stew is comfort food at its finest! The gravy is divine and the stew is delicious no matter which vegetables you use! We love vegetables and already have lots of vegetables coming in from our garden which means we have lots that need to get used up!
This recipe for Beef and Portobello Stew is perfect because it gives us the opportunity to use anything and everything we need to.
The delicious broth or gravy or sauce or whatever you want to call it is what makes this Easy Beef and Portobello Mushroom Stew recipe fabulous.
For a while I was in a portobello mushroom phase and made all kinds of things with them, including this stew.
I couldn’t get enough of them I made them filled with eggs for breakfast and as pizzas for dinner! Everything I could think of!
I was happy when I included them in this stew even though the aren’t required in order for you to enjoy this Easy Beef and Portobello Mushroom Stew. The sauce is what is amazing!
The sauce goes with every vegetable you can think of. Feel free to switch the vegetables if you want to use your favorites! You will not be disappointed!
Easy Beef and Portobello Mushroom Stew
- 1 ½ - 2 pounds stewing beef, cut in 1 inch chunks
- 2-3 tablespoons olive oil or another vegetable oil -
- ¾ cup onions, chopped
- 3 cups portobello mushrooms, chopped into 1 inch chunks
- ¾ cup sugar snap peas, trimmed
- ¾ cup green beans, fresh, trimmed, cut
- 2 cups russet potatoes, or, yukon gold potatoes, peeled, chopped
- 2-3 stalks celery ribs, sliced
- ¾ cups baby carrots or carrots, large, sliced
- 2 tablespoons garlic, minced more or less to taste
- ½ cup all-purpose flour -
- 1 teaspoon salt -
- 1 teaspoon pepper -
- 1 tablespoon thyme, dried, ground or leaves
- 5 cups beef broth -
- 1 cup dry red wine -
- 2 cans (5.5-6 oz) tomato paste -
- In a re-sealable bag combine flour, salt, thyme, and pepper. Coat beef cubes with flour mixture, reserving any remaining flour mixture to thicken your stew later. In a large pot, heat oil over medium heat until it shimmers or when a drop of water flicked in it dances. Brown beef cubes on all sides, in batches if necessary, until browned. Dump into a large bowl and set aside for the moment. Add garlic, onions and mushrooms and sauté until vegetables are soft and tender, about 5 minutes. Gradually add in broth stirring and scraping up brown bits from the bottom of the pot. Add wine and tomato paste and stir until well blended. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 ½ to 2 hours. Add the 75 minute mark, of you want to thicken the stew, whisk ¼ cup of cold water into reserved flour mixture until smooth. There should be between 2 and 3 tablespoons of flour. Add more flour if you need to. Add flour mixture gradually into stew. Stir flour mixture into the stew. Continue to cook until vegetables, potatoes especially, and beef are tender. Season with salt and pepper if desired. Enjoy!