Beef Stew with Mushrooms

by Mary Sacks

One of the most attractive features of stews and braises is while they take extra time to prepare, once done, they keep well and need only to be reheated to serve. Try our quick and easy beef stew recipe.

Ingredients

1 Tbsp. vegetable oil
1½ lbs. stewing beef, cut into ½" cubes
½ cup chopped onion
½ cup sliced celery
3 cups water
3 tsp. RC Low Sodium Supreme Beef Base
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
1 16 oz. can mushrooms
2 Tbsp. flour
2 Tbsp. cold water
salt and pepper, to taste

Directions

Brown the beef cubes in vegetable oil in a large saucepan. When ready, toss in the chopped onion and celery. After about 5 minutes, pour in water and RC Low Sodium Supreme Beef Base. Increase the heat and bring the mixture to a boil. Then, lower heat, cover the pan and leave to simmer for about 1½ hours. Add the carrots and potatoes, then simmer until the vegetables are tender. Then add mushrooms. Cook for another 10 minutes. Add flour dissolved in a little water to thicken the stew. Season with salt and pepper to taste. Garnish with fresh rosemary (optional). Serve with cornbread or hot biscuits.