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Beef & Mushroom Stew with Blue Cheese
Makes 8


Step 1

Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 min. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.

Step 2

Heat 2 tbsp (30 mL) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 tsp (2 mL) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside. Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 min. or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 min.

Step 3

Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with 1 tbsp (15 mL) blue cheese and rosemary.


Freeze it After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn. Then cover tightly and freeze up to 3 months. Reheat it If frozen, transfer to a microwave-safe dish and heat on MEDIUM for 10 to 15 min. Or defrost overnight in the refrigerator and simmer in a saucepan for 15 to 20 min. Garnish with blue cheese crumble before serving.

1 carton (900 mL) reduced sodium beef broth
1 cup (250 mL) dry red wine
1 pkg (15 g) dried mixed mushrooms
3 tbsp (45 mL) canola oil, divided
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) each salt and pepper, divided
2 lbs (1 kg) lean Sterling SilverĀ® Premium Stewing Beef
1 large onion, chopped
3 cloves garlic, minced
5 tsp (25 mL) chopped fresh Rosemary leaves, plus more for garnish
5 carrots, peeled and chopped
2 pkgs (454 g) Whole Mini Bella Mushrooms, trimmed and quartered
1/2 cup (125 mL) crumbled blue cheese, divided