Beef and Mushroom Stew

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“The sour cream is an unusual add-in for a beef stew, but it adds a lovely richness. This stew is definitely homey, but good enough for company.”
3hrs 25mins

Ingredients Nutrition


  1. In a Dutch oven over medium heat, melt butter and add oil.
  2. Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
  3. Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
  4. Cook, stirring often, until onion is softened (it takes about 5 minutes).
  5. Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
  6. Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
  7. When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
  8. Add chicken stock and bring to a boil.
  9. Reduce heat to low, partially cover pot, and let simmer for one hour.
  10. Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
  11. Continue to cook on low heat, partially covered, for another hour.
  12. Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
  13. Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
  14. Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
  15. I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

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