Tuesday, January 8, 2013

Beef & Mushroom Stew

Hello, cold winter night!  I've been waiting for you with this beef stew recipe.  Based on a WW recipe, this stew is both hearty and healthy.  Don't like mushrooms?  Try tossing in some sliced potatoes or sweet potatoes instead!  It makes 6 servings at about 8 pts each.  Here's how Mama makes it:

Beef & Mushroom Stew

- 1 T. olive oil
- 2 lbs. stew beef, cut into bite-sized chunks
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 2 T. minced garlic
- 1 c. red table wine
- 1 T. Worcestershire sauce (not pictured, late addition)
- 1 (12 oz) can tomato paste
- 2 c. water
- 1 beef bouillon cube, crumbled
- 1 lb. button mushrooms, sliced
- 1 small can chopped green chilies
- 1 t. fennel seeds
- 1 t. rosemary
- 1/2 t. black pepper
- 1/2 t. dill weed


1.  Heat oil in a large nonstick pan or dutch oven over medium-high heat.  Add onions, celery, carrots, and garlic and saute until onions are lightly browned.

2.  Add meat and cook, stirring, until well-browned.

3.  Stir in remaining ingredients.  Simmer, covered, for 45 minutes.

crush the bouillon cube

add other spices and stir a little to combine

add spices and green chilies

add mushrooms and stir to distribute

cover and cook so the flavors can combine

4.  Uncover and simmer for about 10 minutes over low heat to allow stew to thicken.

Annalyn loved this one too!
I chopped the ingredients into small pieces for finger foods
and spoon fed her some of the soup.
*Fun fact - babies can eat mushrooms around 8-10 months old
as long as they are cooked well.*

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