Pioneer Woman Beef Stew with Mushrooms

Pioneer Woman beef stew with mushrooms turns sirloin cubes, cremini mushrooms and red wine into a rich, tender stew in 55 minutes. Save this easy comfort food dinner for cold weeknights, Sunday dinner, game day or cozy fall gatherings, because it's a one-pot recipe.

Sear the floured beef in small batches over high heat, because that browned crust is where most of the deep flavor comes from. Crowd the pot and the meat steams gray, so the sauce ends up thin and flat.

Instead of carrots and potatoes, this stew is all beef and mushrooms in a wine and consomme gravy, and it gets spooned over noodles. Letting it sit off the heat for 15 to 20 minutes before serving also makes the meat more tender.

Pioneer Woman Beef Stew with Mushrooms

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

380

kcal

Floured sirloin cubes brown in butter and olive oil, then simmer with mushrooms, shallots and red wine until the beef turns fork-tender. A quick flour slurry thickens the gravy so it clings to every noodle.

Ingredients

• 2 lb. Beef Stew Meat (sirloin Cut Into Cubes)
  

• 2 tbsp. Flour
  

• 4 tbsp. Butter
  

• 2 tbsp. Olive Oil
  

• 2 whole Shallots, Minced
  

• 3 cloves Garlic, Minced
  

• 8 oz. weight Cremini Or White Button Mushrooms
  

• 1/2 c. Red Wine
  

• 1/2 can Beef Consomme
  

• Salt And Pepper, to taste
  

• Pasta, Cooked And Drained
  

• 2 sprigs Fresh Thyme
  

Directions

• Flour the beef: Sprinkle 2 tablespoons flour over 2 pounds beef stew meat and toss to coat. Then melt 4 tablespoons butter with 2 tablespoons olive oil in a heavy pot.
• Sear the meat: Sear the beef over high heat in batches, so the cubes stay in a single layer. Once each batch is brown, move it to a plate.
• Cook the aromatics: Add 2 minced shallots and 3 minced garlic cloves to the same pan without cleaning it. Saute them for 2 minutes over medium-low heat, then stir in 8 ounces cremini or white button mushrooms and cook for 2 minutes.
• Add the liquids: Pour in 1/2 cup red wine and 1/2 can beef consomme, plus an extra half can of water. Then season with salt and pepper and stir.
• Simmer the stew: Bring the pot to a boil, then add the browned meat back in. Reduce the heat to low, add 2 sprigs fresh thyme, cover and simmer for 30 to 45 minutes.
• Thicken the gravy: Mix 2 tablespoons flour with a little water and pour it into the stew. Let it cook for 10 more minutes while the gravy thickens.
• Rest and serve: Turn off the heat and let the stew sit for 15 to 20 minutes, since the meat keeps getting more tender. Then spoon it over cooked, drained pasta.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use beef broth instead of consomme?

Yes, broth works fine here. Consomme is a little richer and more gelatinous, so the sauce will taste slightly lighter with broth.

What can I serve this beef stew over?

Fettuccine noodles, egg noodles and mashed potatoes all work well. Each one soaks up the mushroom gravy nicely.

Can I use onions instead of shallots?

Yes, minced onion is an easy swap. Shallots have a deeper, slightly sweeter flavor, so they are worth trying when you can find them.

Can I make this stew ahead of time?

Yes, and the meat only gets more tender as it sits. Cool it, store it in an airtight container in the fridge and reheat gently on the stovetop.

What is the most common mistake with this stew?

Crowding the pot while searing is the biggest one. The beef steams instead of browning, so you lose the crust that builds the flavor.