Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Beef Stew with Mushrooms

beef stew with mushrooms

From Jeanne Kelley at myrecipes.com; recipe adjustments made for Intervale Food Hub members

  • 1 tablespoon olive oil, divided
  • 1 pound small cremini mushrooms (or oyster mushrooms)
  • Cooking spray
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1 cup dry red wine
  • 1 tablespoon chopped fresh thyme
  • 2 (14-ounce) cans less-sodium beef broth (use the beef broth in your basket! "Two cans" equals about 4 cups of broth)
  • 1 bay leaf
  • 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
  • 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh thyme sprigs (optional)

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.