Gay Lea Recipes - Bistro Beef and Mushroom Stew (A hearty family dinner.)

Bistro Beef and Mushroom Stew

(A hearty family dinner.)

Preparation time: 30-40 Minutes

A satisfying meal that is worth the time and effort.

Ingredients:

2 tbsp Gay Lea Butter 30 mL

2 strips bacon, finely chopped (optional) 2

1 onion, peeled and chopped 1

1 each carrot and celery stalk, chopped 1

1 bay leaf 1

2 tsp dried thyme leaves 10 mL

1/2 tsp each salt and pepper 2 mL

1/4 cup all-purpose flour 50 mL

2 lb. cubed stewing beef 1 kg

1 1/2 cups peeled pearl onion 375 mL

1/2 cup red wine (optional) 125 mL

2 cups chicken broth 500 mL

8 oz. small mushroom caps 250 g

1 cup Gay Lea Sour Cream 250 mL

2 tbsp chopped fresh parsley 30 mL

Instructions:

Melt butter in a Dutch oven set over medium heat. Stir in bacon (if using) and brown, stirring often, for 5 minutes. Stir in onion, carrot, celery, bay leaf, thyme, salt and pepper. Cook, stirring often, for 5 minutes or until softened. Pat beef dry with a paper towel and toss with flour until evenly coated.

Increase heat to medium-high. Add beef in small batches to pan, cooking until each addition is browned. Add wine (if using) to pan and cook for 1 minute, stirring to scrape up any cooked-on bits. Add broth to mixture and bring to a boil. Reduce heat to low and simmer, partially covered, for 1 hour. Stir in pearl onions and continue to cook for 1 hour. Add mushroom caps and remove lid.

Simmer for 30 minutes or until beef is very tender. Just before serving, stir in sour cream and parsley. Reheat but do not boil. Taste and adjust salt and pepper if necessary. Remove bay leaf before serving.
Yield: 6 servings. Bake time: 2 hour and 30 minutes.