Looking for a comforting and satisfying meal that is perfect for chilly weather? Look no further than this delicious beef and mushroom stew! Made with tender beef, flavorful mushrooms, and hearty vegetables in a savory broth, this stew is sure to become a new favorite.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch pieces
- 1 pound mushrooms, sliced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
- Remove the beef from the pot and set aside. Add the mushrooms, carrots, celery, onion, and garlic to the pot and cook until the vegetables are tender, about 10 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Add the beef back to the pot, along with the beef broth, red wine, and bay leaves. Bring to a simmer and then reduce the heat to low.
- Cover the pot and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or over mashed potatoes.
