What better way to kick off soup season than with a hearty, fall-evening-ready, beef stew? Our friends at the Pennsylvania Beef Council have gifted us the perfect recipe: Wild Mushroom Beef Stew. This comforting, soul-warming soup features chunks of tender beef, potatoes, garlic, and a variety of mushrooms. (Choose your favorites!) Cook it to order or save yourself some time and stress by throwing the stew together in a pressure cooker. Versatility makes stew meat ideal for this recipe. Perfect for breakfast, dinner, and everything in between, stew meat is full of flavor and great for slow cooking.
What is the Best Type of Beef for Beef Stew?
Beef Stew with Wild Mushroom
Description
A cozy and warming dish for the wintertime.
Ingredients
- 2 pounds of beef stew meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 teaspoons minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces of assorted mushrooms, such as shiitake, cremini, and oyster, cut into quarters
- 1 cup baby carrots
- Chopped fresh parsley leaves, for garnish
Instructions
- Combine beef stew meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
- Combine broth, tomato paste, wine, and garlic in a small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms, and carrots; mix well.
- Cover and cook on high for 5 to 6 hours, or on low for 8 to 9 hours, or until beef and vegetables are tender. No stirring is necessary during cooking. However, stir well before serving. Garnish with parsley, if desired.
Alternative method:
- This recipe can also be made in a 6-quart electric pressure cooker. Combine beef stew meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef in the pressure cooker. Combine broth, tomato paste, wine, and garlic in a small bowl; mix well.
- Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep them whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms, and carrots; mix well. Close and lock the pressure cooker lid. Use beef, stew, or high-pressure setting on the pressure cooker; program for 25 minutes on the pressure cooker timer. Use the quick-release feature to release pressure; carefully remove the lid.
- Stir well before serving. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at a high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Recipe by Maggie Weaver
For more information about stew meat and for additional recipes, visit pabeef.org.
This post was sponsored by the Pennsylvania Beef Council, a nonprofit working on behalf of the 18,000 beef, dairy, and veal farmers in Pennsylvania.
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