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Beef Stew With Onions, Tomatoes, & Mushrooms

Here's how you make Beef Stew With Onions, Tomatoes, & Mushrooms
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  • Servings: 6
  • Prep: 20m
  • Cook: 2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/4 cup olive oil
  • 3 pounds beef chuck roast (cut into 1-inch cubes
  • 3 cups chopped yellow onions
  • 2 garlic cloves, minced
  • 1 cup dry red wine
  • 8 cups beef broth
  • 3/4 cup diced tomatoes (drained)
  • 1/4 cup crushed tomatoes (canned)
  • 2 bay leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 4 tablespoons butter (1/2 stick)
  • 1/2 cup chopped carrots (1-inch cubes)
  • 1/2 cup chopped celery (1-inch cubes)
  • 1 cup chopped taro root (1-inch cubes)
  • 1 cup chopped daikon (1-inch cubes, Japanese white radish)
  • 6 shiitake mushrooms (stemmed, caps sliced)
  • 1 tablespoon all-purpose flour
  • 1/4 cup chopped fresh Italian parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat olive oil in heavy large pot over high heat.

  • Step 2: Sprinkle beef with salt and pepper.

  • Step 3: Working in batches, add to pot and saute until browned on all side, about 6 minutes. Transfer beef to bowl.

  • Step 4: Add 2 cups onions to same pot; saute 2 minutes. Add garlic; saute 1 minute.

  • Step 5: Add wine; boil until reduced by half, about 3 minutes.

  • Step 6: Return beef and any accumulated juices to pot. Add broth and next 6 ingredients; bring to boil. Reduce heat to medium-low and simmer 1 hour.

  • Step 7: Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add remaining 1 cup onions, carrots, and celery; saute 4 minutes. Transfer to bowl.

  • Step 8: Melt 1 tablespoon butter in same skillet over medium-high heat.

  • Step 9: Add taro, daikon, and shiitake mushrooms; saute 4 minutes.

  • Step 10: Transfer onion mixture and taro mixture to pot with beef.

  • Step 11: Simmer until beef is almost tender, about 40 minutes.

  • Step 12: Mix remaining 1 tablespoon butter and flour in small bowl until well combined. Whisk into stew.

  • Step 13: Simmer until beef is very tender and juices thicken, about 10 minutes longer.

  • Step 14: Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).

  • Step 15: Sprinkle stew with parsley and serve.

We hope you enjoy this recipe!

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