Beef Stew with Mushrooms, Carrots and Potatoes Recipe

Beef Stew with Mushrooms, Carrots and Potatoes


1200 gr boneless beef chuck, cut into 20 mm pieces
100 gr all purpose flour
5 gr fresh thyme
5 gr paprika
100 ml olive oil
200 gr brown onions, shredded
50 gr garlic cloves, peeled and sliced
300 gr shitake mushrooms, cut into 4
300 gr tomatoes, skinned and deseeded
300 gr carrots, peeled and cut into 20 mm pieces
300 gr small potatoes, scrubbed
900 ml beef stock
Salt and Pepper (to taste)


How to make Beef Stew with Mushrooms, Carrots and Potatoes

  1. Place beef in large bowl.
  2. Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; toss to coat.
  3. Heat amounts of the oil in heavy large pot over medium-high heat.
  4. Working in batches, add beef and sauté until brown, about 6 min
  5. Place beef to a large pot after each batch; reserve any flour in bowl.
  6. Sauté the prepared onions and garlic in an amount of oil. When slightly colored add to pot with the beef.
  7. Sauté the prepared mushrooms for 2 min, add to a pot with the beef.
  8. Add reserved flour mixture to pot.
  9. Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low.
  10. Cover and simmer until beef is almost tender, about 60 min.
  11. Add prepared carrots and potatoes, simmer uncovered, until beef and vegetables are tender and sauce thickens, about 30 min. Adjust seasoning
Prochef360Blog - a networking site for chefs from all over the world.

Register or login to add a comment!