Hey there, friends!
Who doesn’t love a comforting bowl of stew? Today, I’m excited to share one of my all-time favorites: mushroom beef stew.
It’s hearty, packed with flavor, and perfect for those chilly nights.
Trust me, once you try this recipe, it’ll become a regular in your kitchen.
Let’s dive into this deliciousness together!
Suggestions for Ingredient Substitution
Sirloin beef can be replaced with portobello mushrooms or seitan for a vegetarian option. These substitutes provide a meaty texture and umami flavor. Adjust cooking time as needed, as these alternatives may cook faster than beef. For a gluten-free version, use jackfruit as a meat substitute.
Cognac or premium rum can be substituted with red wine or beef stock for an alcohol-free version. Use the same amount of liquid, but reduce cooking time slightly as alcohol evaporates faster than stock. For a deeper flavor, consider adding a tablespoon of balsamic vinegar to the stock.
Flour can be replaced with cornstarch or arrowroot powder for a gluten-free thickener. Use half the amount of cornstarch or arrowroot compared to flour. Mix with cold water before adding to the stew to prevent clumping. Alternatively, puree some of the cooked vegetables to naturally thicken the stew.
| Preparation Time | 20-30 minutes |
| Cooking Time | 90-240 minutes |
| Total Time | 110-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 180-200 g
- Fat: 90-100 g
- Carbohydrates: 20-30 g
Ingredients
- 2 pounds sirloin beef (cut into cubes)
- 1 large onion
- 1 pound mushrooms (baby bella, oyster, shitake, or white)
- 1 bay leaf
- 5 cloves of garlic
- 6 sprigs of thyme or 4 teaspoons dried thyme
- 1 cup cognac or premium rum
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups beef broth
- 1 tablespoon flour
- 1 teaspoon smoked paprika
- Seasoned salt to taste
- Vegetable oil for cooking
Step 1: Prepare the Ingredients
Gather all the necessary ingredients for this flavorful stew: 2 pounds of sirloin beef (cut into cubes), 1 large onion, 1 pound of assorted mushrooms (such as baby Bella, oyster, shiitake, or white), 1 bay leaf, 5 cloves of garlic, 6 sprigs of thyme (or 4 teaspoons dried thyme), 1 cup of cognac or premium rum, 1 teaspoon of salt, 1/2 teaspoon of pepper, 4 cups of beef stock, smoked paprika, flour, and seasoned salt.
Ensure everything is ready before starting to cook.
Step 2: Season and Brown the Beef
Begin by seasoning the beef cubes with seasoned salt, black pepper, and smoked paprika.
Toss the beef well to ensure each piece is evenly coated.
Heat a pot over medium-high heat and add a splash of vegetable oil.
Once the oil is hot and slightly smoking, add the seasoned beef cubes in batches, making sure not to overcrowd the pot.
Brown the beef on all sides, then transfer to a bowl and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onions, thyme, minced garlic, bay leaf, and mushrooms.
Sauté this mixture for about 10 minutes, allowing the mushrooms to cook down and the flavors to meld together.
Season with a pinch of seasoned salt and pepper while stirring occasionally for even cooking.
Step 4: Combine Ingredients and Cook
Add the browned beef and any juices back into the pot with the sautéed vegetables.
Sprinkle 1 tablespoon of flour over the mixture and stir well to combine.
Pour in 1 cup of cognac or rum, allowing it to cook for 3 to 5 minutes to reduce and let the alcohol cook out, while stirring occasionally.
Step 5: Choose Cooking Method
You can cook the stew using one of the two methods:
- Oven Method: Add 4 cups of beef stock to the pot, cover it, and preheat the oven to 325°F (163°C).
Cook for 30 minutes, then reduce the temperature to 275°F (135°C) and continue cooking for an additional 1.5 hours until the meat is tender.
- Crock Pot Method: Transfer the mixture to a crock pot.
Add the remaining garlic cloves, thyme, and another bay leaf.
Pour in the beef stock, cover, and cook on low for 3.5 to 4 hours, checking every hour to ensure the liquid level remains adequate.
Add more beef stock or water if needed.
Step 6: Finish and Serve
Once the stew is done cooking, remove the lid and give it a final stir.
Serve the rich and savory beef and mushroom stew over a bed of rice, garnishing with a sprinkle of fresh herbs if desired.
Enjoy your comforting homemade meal!
