Beef Stew with Mushrooms and Potatoes

Name: Beef Stew with Mushrooms and Potatoes
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 700 g beef; 250 g mushrooms; 2 potatoes; 1 onion; 1 carrot; 0.5 red bell pepper; 2 celery stalks; 3 clove garlic; 480 ml beef broth; 120 ml red wine; 60 ml tomato paste; 1 tbsp flour; 1 tsp rosemary; 1 tsp sweet paprika; 10 g parsley; Salt – to taste; Black pepper – to taste; 1 tbsp olive oil

Essen & Genuss on YouTube ↗

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Video frame thumbnail for Beef Stew with Mushrooms and Potatoes

Servings

100

Minutes

Ingredients

1.54 lb beef
8.82 oz mushrooms
2 potatoes
1 onion
1 carrot
1/2 red bell pepper
2 celery stalks
3 clove garlic
2 cup beef broth
8 tbsp red wine
4 tbsp tomato paste
1 tbsp flour
1 tsp rosemary
1 tsp sweet paprika
1/3 oz parsley
Salt – to taste
Black pepper – to taste
1 tbsp olive oil

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Our take: No cut of beef is named; chuck or shin, which stand up to a long simmer, are what we'd reach for.
Technique · Step 3: Leave the beef undisturbed for the full 10 minutes per side; the browned crust is what flavours the wine and broth later.
Technique · Step 8: Stirring the tomato paste and flour into the vegetables before the broth goes in lets the paste deepen and the flour thicken the sauce without lumps.
Scaling · Step 3: Doubling needs a second pan or a much bigger one; crowded beef steams instead of browning.