Quickie Mushroom Beef Stew
Servings
6Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Serve with Brown and Wild Rice or Brown Rice
Serve with Brown and Wild Rice or Brown Rice
Ingredients
| 4 Tbsp. Enriched all purpose white flour (or gluten-free garbanzo flour)(divided) |
| 1 lb Beef chuck roast (well trimmed, cubed) |
| 4 Tbsp. Olive oil (divided) |
| 1 small White onions (diced) |
| 16 ounces Crimini mushrooms (sliced) |
| 1/4 tsp. Salt |
| 2 clove Garlic, raw (minced) |
| 1/2 cup Red wine |
| 1 15 ounce can No salt added beef stock |
| 1 tsp. Fresh thyme |
| 1 tsp., ground Black pepper (to taste) |
Instructions
Add the onion and garlic to the pan and saute for 2 or 3 minutes over medium low heat, being careful not to burn the garlic. Add the mushrooms and salt and cook for 5 minutes.
Add the wine and the beef broth, add ground pepper to taste, stir and bring to a boil. Return the beef to the pan and reduce the heat to low.
Add the thyme to the pot, cover and simmer for 30 minutes, stirring occasionally. Mix together the remaining 2 tablespoons of flour with a little water and add to the pot, stirring until well incorporated. Remove from the heat and leave covered for a few minutes prior to serving.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Family Friendly tip – instead of purchasing stew beef ready cut at the market, purchase a chuck roast and cut your own. You’ll save money and ultimately calories as you can trim the fat yourself.
Fresh thyme gives this a lovely boost but if your preference is to use dry, two fresh sprigs would be roughly 1 1/2 teaspoons of dried thyme.
While this dish stands well on its own, it really is great served over brown rice, which for half a cup per serving will add approximately 100 calories to the dish.