Burgundy Mushroom Beef Stew
Since the wind is whipping 80 miles an hour and they were predicting possible snow flurries yesterday. Which became reality!! SERIOUSLY…when is Spring going to arrive?! It’s Stew weather in April!
A few months ago I was gushing over my friend Ree’s Burgundy Mushrooms, and another good friend mentioned she aways wondered what those catastrophically delicious mushrooms would be like if they were in a stew.
Ree I love you, but if I had to choose between you and your mushrooms, well um HmmHmmm lets just say it would be a hard choice.
So I salivated all over my keyboard for a little while thinking about how I might make the Burgundy Mushroom recipe into a beef stew recipe. Then I decided to consult Hyacinth since she started the whole thing! She is trouble that one! We went back and forth on the details of the recipe. Carrots or no carrots? What order in which to cook the meat, yadayadayada, and this is what I came up with.
It looks like a fair amount of ingredients to gather up, but most likely you have it all in your pantry. Nothing too fancy here. But oh it tastes fancy!
If you prefer you can buy stew meat already cut up for you or you can buy 4-5 pounds of top round roast and cut it into bite sized pieces, about and 1 1/2 inches each.
I cut the roast up put it in a plastic bag or a bowl works too, give a good sprinkle of Lawry’s season salt and set it aside. Clean the mushrooms.
Heat 1-2 tablespoons of olive oil in a 6-8quart dutch oven. Dredge the meat in flour, brown in oil.
This step will need to be done in shifts, don’t over crowd the pan. Brown then remove to a dish as you add more meat. Add more oil as needed. Turning pieces with a fork or tongs to get all sides nice and brown.
Continue until all the meat has been browned. The meat doesn’t have to be completely cooked.
All the meat is browned and set aside and now you have all these beautiful bits of flavor left in your pan. LEAVE THEM THERE. Do not wash the pan or wipe it out or anything crazy like that.
Skip to the wine. I mean skip ahead to the wine in the recipe. You don’t need to skip to go get your bottle of wine although I do on occasion. Now that you have your bottle of red wine opened, any dry red wine will do, pour yourself a little sip. Taste. Now proceed with your cooking. You are welcome.
Add the cleaned mushrooms, bag of onions, butter, and the whole bottle of red wine (minus a sip or two) to the pot. Turn up the heat to medium and bring it to a boil.
I had a helper. She unwrapped to pesky bouillon cubes for me. Those little foil wrappers are like nails on a chalk board for me. know I have some weird hang ups. I could tell you I’m working on them, but I’m not. So get used to it.
Add the remaining ingredients, except the roasted taters, and the browned meat.
Cook on stove top for 20-30 minutes. Preheat oven to 300 degrees.
My apologies it’s extremely hard to get an appetizing picture of half cooked meat.
Add the browned meat back into the pot. Give it a stir so it can get friendly with all those luscious mushrooms.
Now cover your pan and pop it in the 300 degree preheated oven and go watch West Side Story or Fiddler on the Roof, a movie that will make you sing. Or how about Mama Mia? That will make you dance too, which you might want, so you can burn some calories before eating this stew. Cook in oven for 3 hours, leave it alone, you don’t need to check it or stir it, just go relax.
After your movie is done, then you can roast your potatoes. 5-6 Idaho potatoes or Redskin Potatoes would be good too. Preheat oven to 425. Clean and cut potatoes into chunks, lay on baking sheet, drizzle with olive oil and lightly season with salt and pepper. You can use a heavier hand with the pepper if you like, but be careful with the salt you wouldn’t want your stew to be too salty.
Roast potatoes for 30 minutes, using a spatula to turn once or twice. So they become browned on all sides.When you remove your stew from the oven, remove the lid and add the roasted potatoes. Serve with a crusty loaf of bread to sop up the gravy. This is comfort food at its finest.
I did just so happen to win the Best Stew prize at our church with this recipe! My prize was a ladle with a ribbon. I will cherish this for all of my life.
Burgundy Mushroom Stew with roasted potatoes
This hearty stew is worth the effort, and the leftovers (if there are any) are divine!
Equipment
- 1 6-8 quart dutch oven4
Ingredients
- 41/2 pounds top round roast or stew meat cut into 1 inch cubes
- 1 tsp Lawrys season salt or whatever brand you prefer
- 4 tbsp olive oil
- 1 cup flour
- 48 ounces white button mushrooms cleaned and dried, if large cut in half
- 1 pound frozen white pearl onions
- 1 cup butter
- 1 tbsp Worcestershire sauce
- 1 bottle Burgundy wine Zinfandel or Merlot work as well, needs to be a dry red wine
- 1 tsp ground pepper
- 4 chicken bouillon cubes
- 4 beef bouillon cubes
- 1 tbsp chopped fresh dill a heaping tablespoon is preferred
- 1 tsp garlic powder
- 2 cups boiling water
Roasted Potatoes
- 6 Idaho potatoes cleaned and cut into 1 inch cubes
- 2 tbsp olive oil
Instructions
- Cut up beef, place in a plastic bag or large bowl and sprinkle with season salt, set aside.
- This step will need to be done in stages:Place dutch oven on stove and add oil to pan, turn to medium high heat. While pan is heating up, place flour in a bowl, dredge cubes of beef in flour and add to hot oil in pan. Do not over crown pan with meat, brown the meat in shifts as meat becomes browned and a little crispy on all sides remove to a plate, and add more meat, do this until all your meat has been browned. If you need to add a little more oil to the pan or adjust the heat feel free to do so.
at this point preheat oven to 300°
- Do not remove the delicious brown bits from the pan, leave them, they are good! Now add mushrooms, onions, butter, bouillon cubes, pepper, garlic powder, Worcestershire sauce, bottle of wine (minus a small glass for the cook!), boiling water. Bring to a boil, then turn heat down to low, cover, and let simmer for 30 minutes.
- Add meat back into the pan. cover pan with lid and put in preheated 300° oven for 3 hours. Remove from oven after 3 hours and turn up the temp to 425°
- Toss potatoes in oil and spread out on baking sheet bake in oven for 30 minutes. Turning occasionally with a spatula so potatoes brown on all sides.
- When potatoes are done add to the stew, fold them in.
Notes
This is delicious served with a side of pureed squash, or roasted carrots.
A loaf of crusty bread to sop up the delicious gravy is a non-negotiable!
Tried this recipe?Mention @eat2gather or tag #eat2gather!
I hope whereever you are you can’t see your breath outside and the wind is not whipping your car door open and slamming it into the car parked next to you.
Hope you enjoy this Stew as much as my church family did. They ate it so fast I couldn’t get a end picture of it. If you are a visual person, sorry you will have to use your imagination, or make it for yourself and send me a photo!
Enjoy!
Sheila♥
I have this on the stove cooking right now! The house smells awesome and I followed all directions exactly other than adding the dill (I don’t like it). I will take a picture and post it on facebook for you when it is done. I cannot wait to eat!
Karla,
Yum! Thanks so much for stopping in to say Hi! It’s super duper cold here right now, perfect stew weather! Enjoy, Sheila
Oh so good! Love all the step by steps photos. I do a stew similar to this one and i love using mushrooms in it. Gives such an earthy flavor! Beautiful and Delicious Girl!
Mason Family, I think you could leave the onions out without affecting the flavor too much. If you don't care for onions anyway, then it will most likely be a plus for you. Hope you enjoy
Congrats on your big win. I think I am going to try it, but what if I leave out the pearl onions. How would that effect it?
that sounds so delish! my crowd of littles i doubt would like it but it sounds like something i could make for my mommy group!