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Beef and Mushroom Stew

4 servings


No Added Sugars

Nutritional Facts Per Serving

35.6 g
15.6 g
2.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 368
  • Fat 17.3 g
    • Saturated   4.2 g
    • + Trans 
  • Cholesterol 70 mg
  • Sodium   409 mg
  • Carbohydrate 15.6 g
    • Fibre   2.4 g
    • Sugars  
  • Protein 35.6 g
    • Vitamin A 0 %
    • Vitamin C 8 %
    • Calcium 3 %
    • Iron 35 %


Preheat the oven to 325 degrees F. Season the beef with salt and pepper, and then coat in flour, shaking off excess. Reserve the leftover flour. Heat oil in a Dutch oven or large oven-proof pot set over medium-high heat. Cook beef until nicely browned, then remove and set aside. Add onions, mushrooms and garlic to the pot. Cook, stirring, 3-4 minutes. Sprinkle in reserved flour and mix well. Slowly, stirring constantly, mix in the stock. Add the red wine, herbs and reserved beef to the pot and bring to a simmer. Cover and cook in the oven for 75-90 minutes, or until beef is tender. Adjust seasoning and serve.

Serving Suggestions

This stew would be nice served on bed of mashed potatoes or egg noodles, with a mix of fresh, steamed vegetables near by. The crusty rolls sold in our bakery department work well at soaking up the stews delicious juices.

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