Beef and Mushroom Stew – Easy meal ready in an hour!

Written by: Elizabeth

I found the original recipe for this dinner on ThePioneerWoman.com. It is a phenomenal recipe as she has it, but a little “fancy” for us, so I changed it up just a little and made it for dinner tonight… Let me just say… YUM! Down to business…

What you need:
2-4 lbs sirloin or low fat stew meat (if you get sirloin it’s more tender, takes less time to cook, and tastes better… the only difference is you have to cut up the sirloin… well worth the effort in my opinion)
Mushrooms, whole uncooked preferred – you can use sliced if you prefer. Baby Portobellos are recommended, however I used button and they were just fine
Green Onions or Shallot
Garlic – fresh, 2 cloves
Butter – 1 stick (or equivalent of low fat substitute…but with so little used, and most of it cooked out — it’s really worth using the real stuff for flavor)
1 can beef consume
1 box fettuccine
flour (apx 1 cup)
sour cream

Gather all ingredients, start water boiling for fettuccine.

Chop onion (or shallot) up to dark green of stalk, make this a fine chop — I save my stalks because they’re awesome in dips, on potatoes, or chopped and sprinkled on top of this dish… 🙂

Peel two cloves of garlic, and chop finely.
Cut your meat into reasonable chunks for stew.
Put 1/2 stick butter in heavy stock pot and heat to high — add a little olive oil.
Place meat in bowl and sprinkle with Salt, Pepper (lots of pepper), and garlic powder. Sprinkle flour over meat and stir to coat meat with spices and flour until meat is well coated.
By this time your oil/butter should be hot — toss the meat in and sear it on one side, about 2 minutes… then flip it on over and sear the other side for about the same time. You can stir a bit to ensure that the meat is browned on all sides… (the original recommends that it be in two batches one good layer on the bottom — but I’m always in a hurry).
Your meat should look something like this:

Remove from pan and set on plate. Toss the onion and garlic in your pot and stir it up to start the browning process. Let this cook for a minute or two, remember to turn down the heat to keep the delicate stuff from burning.
Toss in the mushrooms:

And stir it all together and let the mushrooms get coated well in the good stuff:

Cook for a minute or two and add one can of beef consumme. Stir well and add a can of water, mixing well.

Let the mixture come to a nice rolling boil and add some salt — however much you like. Let the mixture bubble nicely for about 5 minutes and then add your meat, and the juice from the plate… can’t forget that lovely juice!

Now is when you turn it down to simmer, pop a top on the pot, and forget about it for 30 minutes… just let all that good stuff go to work together! During this time, cook your pasta, and prepare and sides… I made green beans with bacon and cheesy garlic biscuits.

When the simmer time is over, put 2 tbs flour in measuring cup, and add 4 tbs water, mix well and add to pot. Leave cover off and allow to cook another 10 or so minutes until nicely thickened.

Spoon over nice bed of pasta, add a dollop of sour cream and a little bit of chopped onion top, plate up the sides and serve!

This served our family of 7 with just a little pasta left over — but two of mine don’t eat pasta. I think it would serve 8 pretty well, with sides or 4 by itself with pasta.

Hope you enjoy!