Beef Mushroom Stew

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 10 Servings

3 1/2 pounds boneless beef, chuck roast-trimmed works well-cut into 2-inch pieces

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

4 Tablespoons olive oil, divided

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock -(one 946ml box)

6 russet potatoes, medium size - peeled washed and cut into big chunks

3 carrots, peeled and cut into 2 inch chunks

14 mushrooms, large ones - cut into quarters

2 celery sticks cut into pieces about one inch long

salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees F.

2. Prepare the vegetables and set aside.

3. Stir the flour, salt and pepper together in a large bowl.

4. Dab the pieces of meat dry with a paper towel then toss them into the flour bowl and lightly coat each piece.

5. Save the leftover bits of flour.

6. Heat 2 tablespoons of olive oil in a heavy bottom large frying pan over high heat.

7. Add the meat to the pan and saute until brown on all sides, about 10 minutes cooking time. Do not overcrowd the pan. Do in batches if necessary.

8. Transfer the browned meat into a Dutch oven or roasting pan set onto the stove beside the frying pan.

9. Do not wash the frying pan. Turn down heat to medium low. Add the remaining 2 tablespoons oil to the pan. Add the onions and garlic and saute for 5 minutes or until golden brown. Use tongs to transfer the golden onion into the Dutch oven arranging over the beef.

10. Prepare the gravy by adding the left over flour to the frying pan and browning it lightly. Stir while you are doing and be careful not to burn the flour.

11. Add the beef broth to the frying pan and turn up the heat, stirring well and constantly until you form a thickened gravy. Pour the gravy over the beef in the Dutch oven.

12. Add the prepared potatoes, carrots, celery and mushrooms to the pot. Stir in gently.

13. Do a taste test of the gravy and season with a little salt and pepper if needed.

14. Put the stew into the oven and set the timer for 20 minutes. Open the oven and give the stew a stir, then return to the oven and bake for another 40 minutes until the vegetables are tender but still hold together.

ENJOY!

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