The BEST Portobello Beef Stew
Skip the dirty dishes and make this cozy one-pot stew Instead! The caramelized onion and bacon broth is an absolute game changer and replaces the long cooking times needed for traditional stews. The flavor is better the next day, so feel free to make it ahead of time and serve the next day!
Equipment
- Dutch Oven or Large Pot
Ingredients
- 1 lb cubed stew meat I use beef chuck, but other meat like lamb can also work.
- 4 strips bacon, finely chopped
- 4 portobello mushrooms, chopped
- 12 mini golden potatoes, halved No need to peel the skin. Red potatoes also work well.
- 4 carrots, peeled and roughly chopped
- 4 sticks celery, roughly chopped
- 3 yellow onions, peeled and roughly chopped
- 4 cloves garlic, peeled and crushed
- ½ cup frozen peas
- 6 cups beef broth or water
- 4 tbsp flour (Gluten Free options include cornstarch and potato starch)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 strip of orange peel
- 1 tbsp onion powder
- 1 bay leaf
- 1 tsp thyme
- ⅛ tsp nutmeg
- salt and black pepper, to taste
- chopped parsley, for garnish
Instructions
- In a shallow dish, dredge the stew meat in 2 tablespoons of flour or starch and set aside.
- In a Dutch oven or large pot, heat the olive oil over high heat until shimmering.
- Add the stew meat and sear until the outside of the meat is browned. (The meat does not have to be all the way cooked through yet!) Remove from the Dutch oven and set aside.
- In the same Dutch oven, melt the butter over medium heat. Add the bacon, mushrooms and half of the onions. Cook, stirring occasionally, until deep brown and caramelized.
- Add the meat, potatoes, celery, carrots, garlic and remaining onions.
- Add in the spices, orange peel, and beef stock. Stir to combine.
- Cover and simmer the stew on low for 45 minutes or until the meat and potatoes are tender. If the meat is still tough after 45 minutes, simmer for longer until desired tenderness.
- Whisk together the remaining flour (or starch) and some stew broth in a small bowl to create a slurry* (See Note Below). Mix well to eliminate any lumps.
- Pour the slurry into the stew and stir gently to combine. Let the stew bubble for a few minutes to thicken and cook off the raw taste of the flour. If it looks too thin, create some more slurry and add gradually.
- Add in the frozen peas and warm through. Ladle into warmed bowls and top with parsley if desired. Serve immediately.
Notes
*Note: A slurry is a mixture of water and a thickening agent, in this case it is flour or starch. It is used to thicken soups, stews, and sauces.
Tried this recipe?Let us know how it was!