How To Make Beef Mushroom Stew
Serve a hearty dish with this beef and mushroom stew made with seared chuck roast cooked in broth with thyme, honey, and Dijon mustard.
Serves:
Ingredients
- 2tbspvegetable oil
- 3lbschuck roast,cut into 1-inch chunks and trimmed
- ¼cupflour
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 2yellow onions,diced
- 16ozCrimini mushrooms,sliced
- 4cupsbeef broth
- 1tspthyme,dried
- 2tspDijon mustard
- 1tsphoney
Instructions
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Preheat oven to 325 degrees F.
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Add vegetable oil to a large pot or dutch oven on high heat.
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Toss beef with flour, salt, and pepper.
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Add to the pot and sear for about 6 to 8 minutes until browned on all sides.
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Remove beef and add in onions, cooking for 4 to 5 minutes until softened.
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Add the beef back into the pot along with the mushrooms, beef broth, thyme, Dijon mustard, and honey, and stir until combined.
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Cook, covered, in the oven for 2 to 2½ hours until beef is tender or on medium-low heat for 90 minutes (if cooking on the stovetop, stir every 20 minutes).
Nutrition
- Calories: 315.86kcal
- Fat: 12.85g
- Saturated Fat: 3.92g
- Trans Fat: 0.45g
- Monounsaturated Fat: 7.11g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 10.81g
- Fiber: 1.08g
- Sugar: 3.70g
- Protein: 40.61g
- Cholesterol: 108.86mg
- Sodium: 617.25mg
- Calcium: 50.02mg
- Potassium: 1216.23mg
- Iron: 5.24mg
- Vitamin A: 5.44µg
- Vitamin C: 2.48mg
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