Beef Stew with Mushrooms


  • 2 pounds Beef Stew Meat (grass fed sirloin Cut Into Cubes)
  • 2 Tablespoons Flour
  • 4 Tablespoons Organic Butter
  • 2 Tablespoons Olive Oil
  • 2 Shallots, Minced
  • 3 cloves Garlic, Minced
  • 1/2 lb Mushrooms (cremini or baby portabello)
  • ½ cup Red Wine
  • ½ can Organic Beef Consomme
  • Salt And Pepper, to taste
  • Pasta - Cooked And Drained
  • 2 sprigs Fresh Thyme
  • 2 Tablespoons Flour


  • Sprinkle flour over the beef and toss to coat.
  • In a heavy pot or dutch oven, melt butter with olive oil and sear the meat in batches; remove to a plate when brown.
  • Don't remove the drippings (read flavor)!  Add shallots and garlic to the pan and saute for 2 minutes over medium-low heat.
  • Add mushrooms and cook for 2 more minutes.
  • Pour in the wine and consomme, stir and bring to a boil
  • Add the browned meat and reduce the heat to low.
  • Add thyme sprigs; cover and simmer for 30 - 45 mins
  • After 45 mins, mix 2 tablespoons flour with a little water and pour into the stew. Allow it to cook and thicken for ten more minutes.
  • Turn off heat and allow stew to sit for 15 to 20 minutes before serving.

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Grass Fed Beef is high in Omega 3's

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