Description
A rich and comforting stew featuring tender chunks of beef, earthy mushrooms, and savory vegetables in a thick, flavorful gravy.
Ingredients
Scale
For the Crust:
- 2 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and brown on all sides. Remove the beef and set aside.
- In the same pot, add the onion, garlic, mushrooms, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Add the thyme and bay leaf.
- Return the browned beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the beef is very tender.
- Remove the bay leaf before serving. Season with additional salt and pepper if needed.
Notes
You can customize the seasonings to taste.