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Hearty Beef and Mushroom Stew Recipe

Rustic Beef and Mushroom Stew

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Beef chuck roast Cut into 1-inch cubes
  • 1 lb Cremini mushrooms Halved or quartered
  • 1 cup Pearl onions Peeled
  • 1/2 cup Sun-dried tomatoes Chopped
  • 2 sprigs Fresh rosemary
  • 4 cups Beef broth Low-sodium
  • 2 tbsp Olive oil Divided
  • 1/4 cup All-purpose flour
  • 1/4 cup Fresh parsley Chopped, for garnish
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Instructions
 

  • In a large bowl, toss the beef cubes with the flour, salt, and black pepper until evenly coated.
  • Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to a plate.
  • Add the pearl onions and mushrooms to the pot. Sauté for 5 to 7 minutes until lightly browned and slightly softened.
  • Stir in the sun-dried tomatoes and pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Return the seared beef and any resting juices to the pot. Nestle the fresh rosemary sprigs into the broth.
  • Bring the stew to a boil, then immediately reduce the heat to low. Cover and simmer for 2 hours, or until the beef is completely tender.
  • Remove and discard the rosemary sprigs. Garnish the stew with freshly chopped parsley and serve warm.