Simple and Easy Beef, Mushroom and Vegetable Stew
Simple and Easy Beef, Mushroom and Vegetable Stew
Credit Alberto Conde Kitchen in the Med
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Table of Contents
What I Like About this Recipe
- It is very easy to make, anybody can do this.
- I like rich flavor dishes and mushrooms. This recipe has both.
- It is surprisingly not a heavy dish.
- You can customize it to your liking.
- You can make it ahead of time, it actually gets better.
What is this recipe?
This is a hearty and flavorful beef and mushroom stew.
Where does it come from?
It is an original Italian recipe, but slight variations can also be found in Spain and other northern Mediterranean countries.
Ingredients
Ingredients
Credit Alberto Conde Kitchen in the Med
- 1 lb boneless beef chuck steak cut in cubes or pieces.
- 1 cup chopped pancetta, bacon, or smoked ham.
- 1 cup of your favorite wine. Remember, good wine gives a good taste; mediocre wine, not so much.
- Diced celery
- 3 cloves of minced garlic
- Your favorite mushroom mix. I suggest you are generous in quantity, about 6 cups.
- 2 medium onions, minced or finely chopped.
- 2 to 3 cups of vegetable broth.
- 6 tablespoons of concentrated tomato paste.
- 5 tablespoons of olive oil.
- 3 medium or 4 small sliced carrots.
- Minced Italian parsley and oregano to taste. I used 2 tbsp for each.
- 2 small chopped Italian peppers.
- Salt and pepper to taste.
Diced veggies on the Pan
Credit Alberto Conde Kitchen in the Med
Instructions
- Prepare the ingredients to avoid last-minute surprises.
- Use a large frying pan on medium heat. Add the olive oil and cook the onions, garlic, and celery for three minutes.
- Add the beef and stir for three minutes.
- Add the pancetta and stir for a minute.
- Add the wine and simmer until the liquid has evaporated.
- Add the broth, spices, carrots, and the tomato paste concentrate. Cook on low heat for 30 minutes.
- Add the mushrooms and cook for another 25-30 minutes.
- This recipe is best with a thicker sauce, so don’t add too much broth.
Add the Beef and stir.
Credit Alberto Conde Kitchen in the Med
Suggestions for Serving
Serving Suggestions
- Pairings: Serve with mashed potatoes, rice, egg noodles, or crusty bread.
- Toppings: Garnish with chopped parsley, grated Parmesan, or a dollop of sour cream.
- Side Dishes: Pair with a fresh green salad or roasted vegetables for a balanced meal.
Add mushrooms and cook for 30-35 minutes
Credit Alberto Conde Kitchen in the Med
Tips and ideas
Cooking Tips
- Sear the Meat: Always sear the beef to lock in juices and enhance flavor. Use high heat, and don’t overcrowd the pan.
- Deglaze the Pan: Use wine or broth to scrape up the browned bits for added depth after browning.
- Cook Low and Slow: For tender beef, simmer the stew on low heat for an extended period or use a slow cooker.
- Thicken the Sauce: Add a slurry of cornstarch and water at the end if you want a thicker sauce.
Ingredient Ideas
- Experiment with vegetables: Substitute and/or add your favorite vegetables.
- Herb Options: Fresh thyme, rosemary, or bay leaves are great, but dried herbs can work in smaller amounts.
- Spice it Up: Add a pinch of smoked paprika, chili flakes, balsamic vinegar, soy sauce, or Worcestershire sauce.
Cook on low until the sauce thickens
Credit Alberto Conde Kitchen in the Med
Simple and Easy Beef, Mushroom and Vegetable Stew FAQ
1. Can I use a different type of meat?
Yes, you can substitute the beef with lamb, pork, or chicken thighs, although the cooking time may vary.
2. Can I make this stew ahead of time?
Yes! This stew tastes even better the next day as the flavors develop.
3. What can I use instead of pancetta?
You can use bacon, prosciutto, smoked ham, or vegetarian options like smoked tofu or mushrooms with smoked paprika.
4. Can I use canned mushrooms instead of fresh?
Yes, but fresh mushrooms are recommended for better flavor and texture. Drain and rinse them first.
5. What can I serve with this stew?
It pairs perfectly with mashed potatoes, rice, polenta, or crusty bread to soak up the delicious sauce.
6. Can I freeze leftovers?
Yes, this stew freezes well for up to 3 months.
7. How do I adjust the recipe for a slow cooker?
Sear the beef and sauté the onions and mushrooms first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
8. Can I add more vegetables?
I highly recommend you do. I love green peas. Experiment, add, and/or substitute.
9. How can I make the stew richer?
For deeper flavor, add a splash of red wine, a dollop of tomato paste, or a bit of Worcestershire sauce.
10. What if I don’t have fresh herbs?
You can use dried thyme and rosemary instead, but reduce the amounts to avoid overpowering the dish (about 1/3 of the fresh herb quantity).
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Simple and Easy Beef, Mushroom and Vegetable Stew
Hover the mouse over number of servings to get your desired amount.
Ingredients
- 1 lb boneless beef chuck steak cut in cubes or pieces
- 1 cup pancetta chopped
- 1 cup wine a good red or white wine you enjoy
- 3 cloves garlic minced
- 6 cups mushrooms your favorite mushroom mix
- 2 onions finely chopped
- 3 cups vegetable broth
- 6 tbsp concentrated tomato paste
- 5 tbsp olive oil
- 3 carrots medium or 4 small
- 2 tbsp Italian parsley
- 2 tbsp oregano
- 2 Italian (cubanelle) peppers
- Salt and pepper to taste
Instructions
- Prepare the ingredients to avoid last-minute surprises.
- Use a large frying pan on medium heat. Add the olive oil and cook the onions, garlic, and celery for three minutes.
- Add the beef and stir for three minutes.
- Add the pancetta and stir for a minute.
- Add the wine and simmer until the liquid has evaporated.
- Add the broth, spices, carrots, and the tomato paste concentrate. Cook on low heat for 30 minutes.
- This recipe is best with a thicker sauce, so don’t add too much broth.
Nutrition
