Beef & Mushroom Stew with Blue Cheese
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 50 m
- Serves
- 8
Ingredients
- 1 carton
- reduced sodium beef broth
- 900 mL
- 1 cup
- dry red wine
- 250 mL
- 1 pkg
- dried mixed mushrooms
- 15 g
- 3 tbsp
- canola oil, divided
- 45 mL
- 1/4 cup
- all-purpose flour
- 60 mL
- 1 tsp
- each salt and pepper, divided
- 5 mL
- 2 lbs
- lean Sterling Silver® Premium Stewing Beef
- 1 kg
- 1
- large onion, chopped
- 3 cloves
- garlic, minced
- 5 tsp
- chopped fresh Rosemary leaves, plus more for garnish
- 25 mL
- 5
- carrots, peeled and chopped
- 2 pkgs
- Whole Mini Bella Mushrooms, trimmed and quartered
- 454 g
- 1/2 cup
- crumbled blue cheese, divided
- 125 mL
Directions
Step 1
Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 min. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.
Step 2
Heat 2 tbsp (30 mL) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 tsp (2 mL) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside. Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 min. or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 min.
Step 3
Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with 1 tbsp (15 mL) blue cheese and rosemary.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 380
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 14 g
- Fibre:
- 2 g
- Cholesterol:
- 95 mg
- Protein:
- 42 g
- Sodium:
- 800 mg