Beef and Mushroom Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
Italian
Beef and Mushroom Stew
Description
This Beef and Mushroom Stew starts by sautéing minced garlic, diced celery, and onion in olive oil before browning beef chunks. Adding pancetta and white wine enhances the depth with smoky and acidic elements. Tomato paste and vegetable broth create the stew’s base, seasoned with oregano, parsley, salt, and pepper. The stew simmers first to blend flavors, then sliced carrots and mushrooms are added for sweetness and earthiness, cooking further until thickened.
The stew yields a thick sauce that coats tender beef and vegetables, with a balanced texture that avoids mushiness. Careful control of broth amount during cooking prevents excessive liquidity and preserves vegetable integrity.
This robust stew serves well as a warming main dish on cooler days, chainming flavors of wine, pancetta, and herbs.
Use low-sodium broth to control saltiness and adjust seasoning after simmering. Leftover stew stores well refrigerated for several days or frozen up to three months. When reheating frozen stew, thinning with broth may be necessary as it thickens on cooling.
Ingredients
- 1-2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 talk celery diced
- ½-1 medium onion finely chopped
- ½ pound beef chuck steak boneless, cut into pieces
- ½ cup pancetta chopped
- ¼ cup white wine dry
- ½-1 cup vegetable broth low salt
- 3 tablespoons tomato paste
- ¼-½ teaspoon salt
- 1-2 dashes black pepper or hot pepper flakes
- ½ teaspoon oregano
- 1 tablespoon Italian parsley minced
- 1 cup carrot sliced, approximately 2 medium carrots
- 3½ cups mushroom sliced
*If you prefer you can use red wine.
**Depending on how salty your broth is you may want to salt the dish when it is almost cooked, taste the sauce and salt if necessary.
Instructions
- In a large frying pan add the olive oil, garlic, celery and onion, cook for 1-2 minutes on medium heat. Add the beef and brown 2-3 minutes. Add the pancetta and wine, raise the heat to high and cook until the fumes evaporate, approximately 2 minutes.
- Add the tomato paste, broth (start with ½ cup) and spices gently stir to combine. Cook on low heat for approximately 20 minutes then add the sliced carrots and mushrooms, cook approximately 30 minutes until thickened, stirring occasionally. If needed add more broth, you want a little sauce not too much. Taste for salt. Enjoy!
Notes
- Use low-salt broth to better control seasoning and avoid overly salty stew.
- Start with only half a cup of broth and add more as needed to keep sauce thick without vegetables getting mushy.
- Adjust salt at the end after simmering to avoid over-seasoning.
- Leftovers keep refrigerated for several days in airtight containers or freeze for 2–3 months.
- Reheat frozen stew and thin with broth if the sauce thickens too much when cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 622mg | 26% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5738IU | 115% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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