Beef and Mushroom Stew by Sophia Cosentino Pezzuti
2
Points®
Total time: 3 hr 10 min • Prep: 10 min • Cook: 3 hr • Serves: 8 • Difficulty: Easy
Ingredients
Uncooked lean and trimmed beef chuck roast (arm pot roast)
3 pound(s), cut into 1-inch cubes
Extra virgin olive oil
2 Tbsp
Table salt
2 tsp, divided
Black pepper
¼ tsp, divided
Cremini mushroom
1 pound(s)
Carrots
1 medium, diced
Onion
1 medium, diced
Garlic
3 clove(s), finely chopped
Beef broth
4 cup(s)
Red wine
5 fl oz
Italian seasoning
1 tsp
Bay leaf
1 leaf/leaves
Fresh parsley
½ cup(s), finely chopped
Instructions
1
Preheat oven to 350F.
2
Heat 1 tbsp olive oil in a large Dutch oven or oven safe pot on high. Season the beef with 1 1/2 tsp salt and 1/8 tsp of the pepper. In batches, sear the chuck roast until browned on most sides, about 5 minutes per batch. Do not crowd the beef when searing. Transfer browned meat to a bowl or plate.
3
To the same pot, add the remaining 1 tbsp olive oil and reduce heat to medium. Add mushrooms, onion, carrot, and garlic. Season vegetables with remaining 1 tsp salt and 1/8 tsp pepper. Cook until vegetables are tender, stirring often.
4
Return beef to the pot. Stir in the broth, wine, Italian seasoning, and bay leaf.
5
Heat to a boil on high, then cover and place in the oven. Cook for 2 hours or until beef is fork tender and sauce is reduced. If sauce seems too thin, remove the lid for the last 30 minutes of cooking.
6
Garnish with the parsley.
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