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Mushroom Beef Stew

Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal. —Nancy Latulippe, Simcoe, Ontario
  • Total Time
    Prep: 35 min. Cook: 2 hours
  • Makes
    9 servings


  • 1 carton (32 ounces) beef broth
  • 1 ounce dried mixed mushrooms
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 boneless beef chuck roast (2 pounds), cubed
  • 3 tablespoons canola oil
  • 1 pound sliced baby portobello mushrooms
  • 5 medium carrots, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Hot cooked egg noodles, optional
  • 1/4 cup crumbled blue cheese


  • Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
  • Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
  • Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
  • Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese.
    Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.
Nutrition Facts
1 cup (calculated without egg noodles): 298 calories, 16g fat (5g saturated fat), 68mg cholesterol, 780mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 25g protein.

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  • Summersh
    Jun 9, 2017

    Loved it. Makes the perfect amount to feed my family and freeze half for another night. I also skipped the dried mushrooms and blue cheese

  • _nlfPA
    Jan 20, 2017

    This is a great comfort food and so good on a cold winter's night.I didn't use the Bleu cheese because my family doesn't care for it and I just used button mushrooms instead of the portabello and dried mushrooms.

  • jbug827
    Oct 16, 2012

    Outstanding!! The perfect dish for a chilly fall evening. Loved, loved, loved the addition of the blue cheese! Thanks for the great recipe!

  • loubaby
    Dec 6, 2011

    fabulous...loved it

  • ejshellabarger
    Nov 5, 2011

    The blue cheese really brings this recipe together. The dish was a bit rich for me but my husband raved about the meal and was sad when leftovers were, the recipe is a definite "keeper"!

  • HeidiWahlstrom
    Nov 5, 2011

    I have made this recipe twice in the last 2 months. Great leftovers. I did not boil dried mushrooms, just cut up the portobello mushrooms.

  • reciperoadrunner
    Nov 1, 2011

    I ordered my free trial and wasn't going to order, then I made this recipe and it sold me...the other ones on the same page look great too. Love the blue cheese addition. I served it over barley and it was a huge hit.

  • matteliz
    Oct 26, 2011

    I did not bother straining the mushroom broth. I don't think it is necessary, and the stew turned out great without it.

  • matteliz
    Oct 26, 2011

    This recipe is delicious! The dried mushrooms make great broth. The blue cheese goes unexpectedly well, too!

  • DarlaUlm
    Sep 26, 2011

    Great recipe. It is a KEEPER!