Mushroom and Potato Beef Stew

Category Entrée
Cuisine American
Prep 10 mins
Cook 30 mins
Ready-in 40 mins
Yields 4-6 servings


12 oz Beef stew meat, diced
2 cups Paisley Farm Marinated Mushrooms, drained
1 cup Yellow onion, diced
½ cup Carrot, diced
½ cup Celery, diced
1 cup Yukon gold potatoes, diced
4 oz Red wine
2 quarts Beef stock
1 tablespoon Cornstarch
2 tablespoons Water
Salt and pepper, to taste


  1. In a large pot, heat 2 tablespoons of oil over medium-high heat. Season beef with salt and pepper and brown in pot. Remove beef and set aside.
  2. Lower heat to medium and add in mushrooms and remaining vegetables. Cook until onions become translucent.
  3. Add red wine to the vegetable mixture and cook until it has reduced to dry. Stir in beef stock and browned meat.
  4. Bring pot to a boil and then reduce to a simmer and cook until potatoes are tender.
  5. In a small bowl, mix together cornstarch and water, creating a slurry. Add to stew and allow to cook until it has thickened slightly.
  6. Season with salt and pepper, and enjoy!

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