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Photo for - Bistro Beef and Mushroom Stew

Bistro Beef and Mushroom Stew

A satisfying meal that is worth the time and effort.

  • Yields: 6 servings
  • Preparation: 191 minutes

Ingredients

  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 2 slices bacon, finely chopped (optional)
  • 1 onion, peeled and chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 2 tsp (10mL) dried thyme leaves
  • 1/2 tsp (2mL) salt
  • 1/2 tbsp (2mL) pepper
  • 1/4 cup (50mL) all purpose flour
  • 2 lb (1Kg) cubed stewing beef
  • 1 1/2 cups (375mL) pearl onions, peeled
  • 1/2 cup (125mL) red wine, (optional)
  • 2 cups (500mL) chicken broth
  • 8 oz (250g) small mushroom caps
  • 1 cup (250mL) GAY LEA - Regular Sour Cream
  • 2 tbsp (30mL) fresh parsley, chopped

Instructions

  1. Melt butter in a Dutch oven on medium heat. Add in bacon (if using) and brown, stirring often, for 5 minutes. Add onion, carrot, celery, bay leaf, thyme, salt and pepper. Cook, stirring often, for 5 minutes or until softened.
  2. Pat beef dry with paper towel and toss with flour until evenly coated.
  3. Increase heat to medium high. Add beef a few pieces at a time, and brown on all sides. Add wine (if using) to pan and cook for 1 minute. Add broth to mixture and bring to 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.
  4. Simmer for 30 minutes or until beef is very tender. Just before serving, stir in sour cream and parsley. Reheat, but do not boil. Remove bay leaf before serving.
  • If adventurous, substitute different mushrooms like cremini or shiitake to enhance the flavour profile of this succulent dish.
Photo of - Bistro Beef and Mushroom Stew

Ingredients

  • 2 tbsp (30mL) GAY LEA - Salted Butter
  • 2 slices bacon, finely chopped (optional)
  • 1 onion, peeled and chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 2 tsp (10mL) dried thyme leaves
  • 1/2 tsp (2mL) salt
  • 1/2 tbsp (2mL) pepper
  • 1/4 cup (50mL) all purpose flour
  • 2 lb (1Kg) cubed stewing beef
  • 1 1/2 cups (375mL) pearl onions, peeled
  • 1/2 cup (125mL) red wine, (optional)
  • 2 cups (500mL) chicken broth
  • 8 oz (250g) small mushroom caps
  • 1 cup (250mL) GAY LEA - Regular Sour Cream
  • 2 tbsp (30mL) fresh parsley, chopped