Beef Stew With Mushrooms

Here’s a yummy, comfort meal to warm you during this cold weekend.  I wish I could claim it as my own, but it came from The Pioneer Woman.  It was totally worth the time put into preparing.  Enjoy!

Ingredients:

• 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
• 2 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 whole Shallots, Minced
• 3 cloves Garlic, Minced
• 8 ounces, weight Cremini Or White Button Mushrooms
• ½ cups Red Wine
• ½ cans Beef Consomme
• Salt And Pepper (to Taste)
• Pasta – Cooked And Drained
• 2 sprigs Fresh Thyme
• 2 Tablespoons Flour

Directions:

Sprinkle flour over meat. Toss to coat.

Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.
Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat.

Add mushrooms and cook for 2 minutes. Pour in wine and consomme. Add salt and pepper to taste, and stir.

Bring to a boil, then add browned meat. Reduce heat to low. Add thyme sprigs to pot.

Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes.

Turn off heat and allow stew to sit for 15 to 20 minutes before serving. (if you can stand to wait!)

Serve over egg or fettuccine noodles with crusty break.  YUM!

Tagged as: beef stew with mushrooms, comfort, easy, pioneer woman, recipe