Wild Mushroom Beef Stew

Local & Sustainably Raised Pennsylvania Beef

What better way to kick off soup season than with a hearty, fall-evening-ready, beef stew? Our friends at the Pennsylvania Beef Council have gifted us the perfect recipe: Wild Mushroom Beef Stew.

This comforting, soul-warming soup features chunks of tender beef, potatoes, garlic, and a variety of mushrooms. (Choose your favorites!) Cook it to-order or, save yourself some time and post-work stress by throwing the stew together in a pressure cooker.

Picking the Right Beef

Versatility makes stew meat ideal for this recipie. Perfect for breakfast, dinner, and everything in-between, stew meat is full-of-flavor and great for slow-cooking.

Wild Mushroom Beef Stew

Ingredients

2 pounds beef Stew Meat, cut into 1-inch pieces

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

3/4 cup reduced-sodium beef broth

1/4 cup tomato paste

1/4 cup dry red wine

2 teaspoons minced garlic

1 pound baby red-skinned potatoes, quartered

8 ounces assorted mushrooms, such as shiitake, cremini, and oyster, cut into quarters

1 cup baby carrots

Chopped fresh parsley leaves, for garnish

Instructions

Combine beef Stew Meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.

Combine broth, tomato paste, wine, and garlic in a small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms, and carrots; mix well.

Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

Alternative Method: This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef in the pressure cooker. Combine broth, tomato paste, wine, and garlic in a small bowl; mix well.

Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms, and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew, or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use the quick-release feature to release pressure; carefully remove the lid.

Stir well before serving. Garnish with parsley, if desired.

(This recipe variation was tested in an electric pressure cooker at a high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

For more information about stew meat and for additional recipes, visit pabeef.org.

This post was sponsored by the Pennsylvania Beef Council, a nonprofit working on behalf of the 18,000 beef, dairy, and veal farmers in Pennsylvania.