Beef and Mushroom Stew
Source: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Help measure dried ingredients, wash mushrooms and help slice mushrooms with a kid-friendly knife (if you have one).

Time saving tip: Double up the stew recipe (except the salt) and freeze one batch for the busy week ahead. It takes hardly any extra time and you’ll be glad you did! Cook in two heavy pots to keep the cooking time the same.
Ingredients
  • ⅓ cup (75 mL) all-purpose flour
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) dried thyme leaves (or 1½ tsp (7 mL) fresh thyme)
  • ¼ tsp (1mL) pepper
  • ¼ tsp (1 mL) crushed dried rosemary leaves (or 1 tsp (5 mL) fresh rosemary)
  • 1 lb (500 g) Stewing Beef Cubes or Shank, Short Ribs or Simmering Steak, cut into 1-inch cubes
  • 2 tbsp (30 mL) olive oil
  • ½ cup (125 mL) chopped leeks, onion or shallot
  • 1 garlic clove, minced
  • 4 cups (1 L) coarsely chopped mushrooms
  • ½ cup (125 mL) dry red wine
  • 2½ cups (625 mL) beef broth or stock
  • 1 tbsp (15 mL) tomato paste
Instructions
  1. Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat cubes lightly with flour mixture, reserving any remaining flour mixture to thicken sauce.
  2. Heat oil over medium heat in deep heavy skillet or saute pan. Working in batches, brown beef cubes on all sides; remove from pan.
  3. Add leeks, garlic and mushrooms to pan; cook, stirring often until vegetables have softened, about 5 minutes.
  4. Gradually stir in wine, scraping up brown bits from bottom of pan. Cook until reduced by half. Stir in broth and tomato paste; bring to boil. Add browned beef and reduce heat; cover and simmer for 1½ hours or until meat is tender.
  5. Remove meat from pan; keep warm. Gradually stir in 3 tablespoons (45 mL) cold water into reserved seasoned flour mixture until smooth. Gradually whisk into bubbling sauce. Cook and stir until sauce thickens.
Notes
Lunch from leftovers
MAKE A SOUP! Coarsely chop leftover stew and veggies; add enough no-salt added beef broth to make a soup. Add in any cooked grains on hand (pasta, rice, barley, quinoa, farro) and frozen peas if you like too. Heat until piping hot. Pour soup into a warmed thermos to pack for lunch. Remember to pack a spoon!

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/beef-and-mushroom-stew-with-glazed-carrots-and-puffed-pastry-crouton/