Hearty Vegetable-Beef Stew

Hearty Vegetable-Beef Stew

Dried porcini mushrooms add rich flavor to this beef stew. 

Hearty Vegetable-Beef Stew
Makes about 8 servings
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  1. ¼ cup unsalted butter
  2. 2 pounds beef stew cubes
  3. 2 teaspoons kosher salt, divided
  4. 1 medium yellow onion, diced
  5. 3 cloves garlic, minced
  6. 1 (32-ounce) carton beef broth
  7. 1 (28-ounce) can plum tomatoes, drained
  8. 1 (12-ounce) can lager beer*
  9. 1 cup dried porcini mushrooms
  10. 1 tablespoon Worcestershire sauce
  11. ½ teaspoon paprika
  12. ½ teaspoon ground black pepper
  13. 1 cup roughly chopped carrots
  14. 1 cup roughly chopped parsnips
  15. 1 (8-ounce) bag green beans, trimmed and halved
  16. Garnish: chopped fresh parsley
  17. *We used Pabst’s Blue Ribbon.
  1. In a large Dutch oven, melt butter over high heat. Add beef and 1 teaspoon salt; cook until browned, about 3 minutes. Remove beef.
  2. Add onion; cook until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add browned beef, broth, tomatoes, beer, mushrooms, Worcestershire, paprika, pepper, and remaining 1 teaspoon salt. Crush tomatoes slightly. Cover, reduce heat to low, and simmer until meat is tender, about 1½ hours.
  3. Add carrots and parsnips; continue to simmer until vegetables are tender, about 30 minutes. During last 10 minutes of cooking, add green beans. Garnish with parsley, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/



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