Low-Simmered Beef and Mushroom Stew

Beef and mushrooms slow-cooked in a rich broth until fork-tender, with earthy mushrooms and carrots adding depth to every spoonful.

Cuisine: General

Category: Soups

Prep: 25 minutes. Cook: 120 minutes.

Serves 4.

Ingredients

• 1.5 lbs beef stew meat
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tbsp tomato paste
• 1 cup diced onion
• 1 cup sliced carrots
• 8 oz sliced mushrooms
• 2 cloves minced garlic
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup water
• 1/2 tsp salt

Instructions

1. Step 1: Pat beef stew meat dry and toss with 2 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat a large Dutch oven over medium-high heat, add 1 tbsp oil, and sear beef in batches for 3 minutes per side until browned. Remove and set aside.
3. Step 3: Add diced onion to the pot and cook for 5 minutes until softened. Stir in minced garlic and sliced mushrooms, cooking 3 minutes more.
4. Step 4: Add tomato paste and cook 1 minute until darkened, then stir in 1.5 cups beef broth, 1/2 cup water, dried thyme, bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Return beef to the pot, bring to a gentle simmer, cover, and cook on low heat for 2 hours, stirring occasionally, until beef is tender.