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Hearty Beef & Mushroom Stew
Hearty Beef & Mushroom Stew

Hearty Beef & Mushroom Stew

8 Review(s)
Cook Minutes 2 Hr 45 Min
Prep : 45 Min Cook: 2 Hr
When there's a chill in the air, nothing hits the spot like a bowl of beef stew. Our oh-so-savoury version includes tender beef, bacon, mushrooms, carrots and pearl onions in a red wine gravy.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
7 slices bacon, cut into 1-inch pieces
2 lb. (900 g) stewing beef, cut into 2-inch pieces
1 lb. (450 g) fresh mushrooms
1 yellow onion, chopped
4 cloves garlic, minced
1 cup dry red wine
2 cans (10 fl oz/284 mL each) Heinz Beef Gravy
2 bay leaves
3 sprigs fresh thyme
4 carrots, quartered lengthwise, then cut into 1-inch pieces
1 pkg. (284 g) pearl onions, peeled
1 Tbsp. each corn starch and water
1 Tbsp. Lea & Perrins Worcestershire Sauce
1/4 tsp. freshly ground black pepper
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Step 1
Heat oven to 325°F.
Step 2
Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
Step 3
Add half the beef to reserved drippings in Dutch oven; cook 6 min. or until evenly browned, stirring occasionally. Transfer to bowl; cover to keep warm. Repeat with remaining beef, adding each batch of browned beef to meat in bowl and reserving the drippings in the Dutch oven.
Step 4
Add mushrooms, yellow onions and garlic to reserved drippings; cook 8 min. or until onions are softened, stirring occasionally. Stir in wine. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Cook and stir 2 min. Return beef to Dutch oven along with the gravy, bay leaves and thyme; stir. Bring to boil, stirring occasionally; cover. Place in oven.
Step 5
Bake 2 hours until beef is very tender, stirring in carrots and pearl onions after 1 hour.
Step 6
Transfer Dutch oven to stove top. Mix corn starch and water until blended; stir into stew. Bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Add Worcestershire sauce, black pepper and bacon; mix well. Cook 1 min., stirring constantly. Remove and discard bay leaves and thyme stems before serving.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with hot creamy mashed potatoes.
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Variation
Substitute beef broth for the wine.
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Substitute
Substitute 1 tsp. dried thyme leaves for the fresh thyme.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 10 g
13 %
Saturated fat 4 g
20 %
Cholesterol 95 mg
Sodium 690 mg
30 %
Total carbohydrate 17 g
6 %
Dietary fibre 2 g
7 %
Sugars 5 g
Protein 34 g
Vitamin A
50 %
Vitamin C
15 %
Calcium
4 %
Iron
35 %
Servings
8 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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