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Hearty Beef and Mushroom Stew

Hearty Beef and Mushroom Stew
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WebMD Recipe from

Mushroom stew combined with hearty beef and simmered gently for hours in stock, herbs, and wine, is a satisfying dish – robust and warming and utterly perfect for those colder months.

  • 1 tablespoon
    clarified butter
  • 4 ounces
    bacon, chopped fine
  • 1 pound
    beef stew meat
  • shallots, peeled and chopped fine
  • 1 large
    leek, white parts only, sliced thinly
  • carrots, peeled and chopped
  • 1 pound
    fingerling potatoes, kept whole if small, chopped if large
  • 2 pounds
    mixed mushrooms, shiitake, button, cremini, chanterelle, porcini etc, cleaned and chopped
  • bay leaves
  • 1 small bunch
    fresh thyme
  • 2 cups
    dry red wine
  • 3 quarts
    homemade beef stock
  • 1 small bunch
    fresh parsley, trimmed and chopped
    sea salt and black pepper, to taste
  1. Heat a tablespoon of clarified butter in a Dutch oven or heavy-bottomed stock pot over a medium-high flame until it melts.
  2. Render four ounces chopped bacon in the hot fat until it crisps, then remove from the pan, add one pound beef stew meat, browning on all sides, about three or four minutes. Remove the browned meat from the pot, adding chopped shallots and sliced leek. Cook the leek and shallots until they release their fragrance and begin to caramelize a bit around the edges.
  3. To reduce the fat in this recipe, drain the majority of the bacon drippings off at this point, leaving enough to lightly coat the pan. This will leave enough fat to give the additional ingredients the flavor, but not the fat content.
  4. Toss chopped carrots, celery, and mushrooms into the pot with two bay leaves and the leaves of one bunch fresh thyme. Cook for two to three minutes, before deglazing the pot with 2 cups dry red wine and 3 quarts homemade beef stock.
  5. Add browned beef back into the pot along with one pound small fingerling potatoes. Note: To reduce additional calories, pat down the browned beef with a paper towel to remove excess bacon fat before adding it back into the mixture.
  6. Bring the pot to a boil, then reduce the heat and simmer the mushroom stew slowly for about an hour and a half to two hours until potatoes and meat are tender.
  7. Remove the stew from the heat, stir in crisp bacon and chopped parsley. Season the mixture to taste with unrefined sea salt and coarsely ground black pepper as it suits you.
Nutritional Information

Makes: 12 servings
  • Calories321
  • Carbohydrates26.4 g
    • Dietary fiber7.5 g
  • Cholesterol47 mg
  • Fat8.1 g
    • Saturated fat3.1 g
  • Protein25.2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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