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Beef Stew with Mushrooms and Sundried Tomatoes

Prep Time 10 minutes
Cook Time 2 hours 15 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 lb beef chuck cut into 1 inch chunks
  • 1/2 cup flour
  • 1 tbsp salt
  • 2 tsp freshly ground pepper
  • 1 large onion
  • 2 lb baby bella mushrooms
  • 2 lb small potatoes
  • 3 cloves garlic
  • 1 tbsp oil from sundried tomatoes
  • 1/4 cup sundried tomatoes chopped
  • 2 cups red wine
  • 2 cups beef broth unsalted
  • 1 tbsp fresh rosemary chopped
  • salt and pepper

Instructions

  1. Preheat oven to 300.

  2. In a large ziplock bag, add the flour, salt and pepper and mix together. Add in the beef cubes, zip closed and shake to coat.

  3. Heat 2 tbsp of olive oil over high heat in a large dutch oven. Once hot, shake off the excess flour from the meat and add in one layer of beef, careful not to overcrowd the pan. Allow to brown on 1 side for 2-3 minutes and then flip and brown on the other side for 2-3 minutes. Remove the meat from the pan, place on a plate and repeat with remaining meat, adding more oil to the pan if needed.

  4. While the meat is browning, chop the onion, mushrooms, potatoes and garlic.

  5. Once the meat is browned and removed, add in 1 tbsp of olive oil and 1 tbsp of oil from the sundried tomatoes to the pot. Add in the onions, mushrooms, potatoes and garlic and season with salt and pepper. Stir and allow to cook for 5-7 minutes until softened, stirring occasionally.

  6. Add in the sundried tomatoes, stir and cook for 1 minute.

  7. Pour in the wine and use a wooden spoon to scrape all the brown bits off the bottom of the pan.

  8. Add in the beef broth and rosemary, and season with salt and pepper.

  9. Place the meat back into the pot along with any juices on the plate.

  10. Bring the mixture to a boil, cover, and place in the oven. Cook for 2 hours.

  11. If after 2 hours the mixture is a little too watery, you can add in a cornstarch slurry - mix together 1 tbsp corn starch and 2 tbsp water. Pour into the stew, stir and allow to cook in the oven for an additional 20 minutes.

  12. Pour into bowls and serve hot.