Herbaceous Mushroom Beef Stew
This Herb-Infused Mushroom Beef Stew brings together tender beef chunks and a savory mix of mushrooms, all simmered in a rich herbaceous broth. Fresh rosemary, thyme, and parsley create a depth of flavor, enhancing the umami nature of the dish without the need for added salt. Perfect for chilly evenings, this hearty stew is a nourishing delight for the entire family.
ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 oz shiitake mushrooms, sliced
- 4 cups beef broth (low sodium)
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup green peas (fresh or frozen)
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- ½ cup fresh parsley, chopped
- 1 bay leaf
- 1 tsp black pepper
- 1 tbsp tomato paste
steps
- 1.
In a large pot, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides.
- 2.
Remove the beef from the pot and set aside. In the same pot, add onion and garlic; sauté until translucent.
- 3.
Stir in the sliced mushrooms and cook until they release their moisture.
- 4.
Add the seared beef back to the pot along with beef broth, carrots, potatoes, rosemary, thyme, bay leaf, and black pepper.
- 5.
Bring the stew to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours or until beef is tender.
- 6.
Add tomato paste and green peas, stirring gently to combine. Cook for an additional 10 minutes.
- 7.
Remove bay leaf and stir in fresh parsley before serving hot.