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Beef Stew with Carrots and Mushrooms
Beef Stew with Carrots and Mushrooms

Portions: 8  Serving size: 1 cup


1 cup white potato, peeled and cubed
2 tablespoons olive oil, divided
1 cup shitake mushrooms, sliced
2 cups onion, chopped
3 garlic cloves, minced
1 cup dry red wine
1/3 cup all-purpose white flour
2 pounds lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon  Mrs. Dash® Original herb seasoning blend, divided use
1/2 tablespoon dried thyme
4 cups low-sodium beef broth
1 bay leaf
2 cups carrots, sliced
1/2 teaspoon black pepper


  1. Place potato in a large pot with warm water and soak to reduce potassium.
  2. In a large Dutch oven heat 2 teaspoons olive oil over medium-high heat.
  3. Add onion and cook until tender; add mushrooms and thyme; stir and cook for 5 minutes. Add garlic and sauté 1 minute.
  4. Add red wine to mixture and stir.
  5. Coat beef in flour. In a large frying pan heat 2 teaspoons oil over medium heat. Add half of beef mixture and sprinkle with 1/8 teaspoon Mrs. Dash® seasoning blend. Cook until browned on all sides. Repeat with remaining 2 teaspoons oil, beef mixture and 1/8 teaspoon Mrs. Dash seasoning blend.
  6. Add browned beef to mushroom mixture.
  7. Add thyme, broth and bay leaf to mixture. Bring to a boil.
  8. Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender.
  9. Drain potatoes. Stir potatoes and carrot into pot with beef. Simmer uncovered for 1 hour, stirring occasionally as sauce thickens.
  10. Stir in remaining 1/2 teaspoon Mrs. Dash and black pepper. Discard bay leaf and serve.