Savory Beef Stew Recipe With Mushroom & Port Wine (2024)

• 1 tbsp Extra-Virgin Olive Oil
• 2 lbs Beef Chuck Roast (well trimmed & cut into approx. 1 ½ inch cubes)
• 20 Cipollini or Pearl Onions
• 1/2 lbs Button Mushrooms cut into quarters (or sixth if big mushrooms)
• 2 tbsp Garlic, minced
• 2 cups Tomatoes (peeled, seeded, and chopped) or one can of peeled and chopped Tomatoes
• 1 can Cherry Tomatoes (optional)
• ½ cup Tomato Puree
• 1 tsp Fresh Thyme, minced
• 1 tsp Fresh Rosemary, minced
• 1 cup good quality Port Wine
• 5 cups Beef Stock Reserve 1 cup to adjust consistency at the end
• 1 Bay Leaf
• ½ cup Flour
• Salt and Black Pepper to taste
• 1 tbsp Cornstarch, to thicken if necessary dissolved in 2 tablespoons water (ONLY if necessary)
• 2 tbsp Chopped Parsley

• In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.)Brown the meat well on all sides, remove each batch as it browns and set them aside.It may be necessary to add a little olive oil.

• When all of the beef has been browned and removed, add the onions in the pot and cook, stirring occasionally, until they are golden brown.Add the mushrooms and cook until they have release most of their water, add the garlic and stir.When the garlic is fragrant(about 1 minute), add the tomatoes, the port wine andbrowned beef cubes.Add tomato puree, thyme, rosemary, bay leaf & beef stock, bring to a gentle boil.Immerge a fine mesh strainer in the pot and add the flour and using a whisk incorporate the flour (add more flour if needed it).

• Reduce heat to low, let simmer for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender.Adjust the thickness with corn starch if necessary or use the extra stock if needed to adjust consistency.

  Sprinklefreshly choppedparsley.

• NOTE:You can also cook separatelyBaby Carrot, Brussel Sprout, and Small Potatoesand add them to the cooked stew.

Click here for the Beef Stock

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