Beef and Mushroom Stew Recipe

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Ingredients:

Serving

1 tbsp unsalted butter
1 tbsp olive oil
2 slices bacon, finely chopped
1 onion, peeled and chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into thick coins
1 stalk celery, thickly sliced
1 tsp worcestershire sauce
1 bay leaf
2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper (you can use less
1/4 cup all-purpose flour
2 lbs stewing beef, in large cubes
1/2 cup red wine
2 cups chicken stock
1 1/2 cups peeled white pearl onions (optional)
1/2 lb button mushroom, cleaned and left whole
1 cup sour cream (lowfat is fine )
2 tbsp chopped fresh flat-leaf italian parsley

Directions:

In a Dutch oven over medium heat, melt butter and add oil.
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
Cook, stirring often, until onion is softened (it takes about 5 minutes).
Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
Add chicken stock and bring to a boil.
Reduce heat to low, partially cover pot, and let simmer for one hour.
Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
Continue to cook on low heat, partially covered, for another hour.
Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	289.05 Kcal (1210 kJ)
Calories from fat	149.78 Kcal
		% Daily Value*
Total Fat	16.64g	26%
Cholesterol	35.04mg	12%
Sodium	761.26mg	32%
Potassium	564.22mg	12%
Total Carbs	23.49g	8%
Sugars	6.57g	26%
Dietary Fiber	2.99g	12%
Protein	10.37g	21%
Vitamin C	7.5mg	13%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	84.2mg	8%

Amount Per 100 g
Calories	89.71 Kcal (376 kJ)
Calories from fat	46.48 Kcal
		% Daily Value*
Total Fat	5.16g	26%
Cholesterol	10.87mg	12%
Sodium	236.26mg	32%
Potassium	175.11mg	12%
Total Carbs	7.29g	8%
Sugars	2.04g	26%
Dietary Fiber	0.93g	12%
Protein	3.22g	21%
Vitamin C	2.3mg	13%
Iron	0.9mg	17%
Calcium	26.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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