Beef and Mushroom Stew With Blue Cheese

Jun 09, 2023June 9, 20230 3
Savory Beef and Mushroom Stew with Blue Cheese recipe for a hearty dinner
in Stew

Prep

30 min

Cook

2 hours and 15 min

Ready In

2 hours and 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 carton beef broth , 25 % less sodium
1 cup dry red wine
1 package dried mixed mushrooms
3 tablespoons canola oil , divided
1/4 cup all-purpose flour
1 teaspoon salt , divided
1 teaspoon pepper , divided
1 lb lean stewing beef
1 large onion , chopped
3 garlic cloves , minced
5 teaspoons fresh rosemary leaves , chopped ( plus more for garnish )
5 carrots , peeled and chopped
2 packages whole mini bella mushrooms , trimmed and quartered
1/2 cup crumbled blue cheese

Nutrision Information

Servings Per Recipe
6
Calories
470
Sugar
6g
Fat
31g
This Beef and Mushroom Stew with Blue Cheese is a hearty and flavorful meal that is perfect for a cozy dinner with loved ones. The combination of earthy mushrooms, tender beef, and creamy blue cheese creates a unique and satisfying flavor. This recipe uses a variety of mushrooms, including dried mixed mushrooms and mini bella mushrooms, which adds depth to the stew. The blue cheese is added at the end of the cooking process to give the stew a tangy and salty bite. This stew is perfect for cold winter nights or as a make-ahead meal to enjoy throughout the week.

Instructions

1.In a small bowl, pour 1 cup of hot water over dried mushrooms and let them soak for 30 minutes. Drain and reserve the soaking liquid.
2.Preheat oven to 350°F.
3.Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. In a separate bowl, mix together the flour, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Dredge the stewing beef in the flour mixture and add it to the Dutch oven. Cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
4.Add the remaining tablespoon of oil to the Dutch oven along with onion, garlic, and fresh rosemary. Cook until the onion is softened, about 5 minutes. Add in the chopped carrots and sauté for another 5 minutes.
5.Add the beef back to the pot along with the mini bella mushrooms, soaked dried mushrooms, beef broth, reserved mushroom liquid, and red wine. Salt and pepper to taste.
6.Bring to a simmer and cover with a lid. Transfer to the preheated oven and cook for 2 hours.
7.After 2 hours, remove from the oven and sprinkle blue cheese on top of the stew. Return to the oven and cook for an additional 10-15 minutes until the cheese is melted and bubbly.
8.Serve hot with optional fresh rosemary as garnish.

PROS

This stew recipe is rich and hearty, perfect for a cozy winter dinner.
The combination of beef, mushrooms, and blue cheese creates a depth of flavor that will satisfy your taste buds.

CONS

This stew recipe takes some time to prepare and cook, so it’s not a quick weeknight meal.
Additionally, the blue cheese may not be to everyone’s liking, so it can be omitted or substituted.

HEALTH & BENEFITS

This stew recipe is a good source of protein and fiber from the beef and mushrooms. The rosemary in the recipe has been shown to have anti-inflammatory properties, and the blue cheese adds a boost of calcium to the dish. However, the stew is a high-calorie and high-fat meal, so it should be enjoyed in moderation as part of a balanced diet.

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