Beef and Mushroom Stew

My son requested this one…and we are so glad he did. Full of veggies and hearty beef chunks, feel free to make this one without the meat and extra mushrooms instead! I highly suggest a big dollop of horseradish whichever way you choose to make the dish!

Ingredients:

1 lb stew beef, cut in cubes

1 T flour, ½ tsp salt and ½ tsp pepper

3 T olive oil

1 medium onion, chopped

3 carrots, chopped

1 clove of garlic

2 sprigs fresh thyme or 1 tsp dried

1 lb mixed mushrooms

1 package button mushrooms

1 T tomato paste

1 qt beef stock

1 T cornstarch/1 T water, stirred together

Additional Ingredients:

Pasta

Horseradish

Toss cubed stew meat with flour, salt and pepper in a large bowl.

In a large pot, over medium heat, sear the stew meat in the olive oil on all 4 sides. The meat won’t be cooked all the way through yet. Remove it from the pot and set is aside.

In the same pot over medium heat, all in onion, carrots, garlic and thyme. Saute for 3-4 minutes. Add in mushrooms, saute for 4-5 minutes. Add meat back to pot and add tomato paste, beef stock and cornstarch water combination (stir the water and cornstarch together then pour that combination into the pot).

Bring to a boil (high heat for a minute), then lower the heat to a simmer (medium low heat) for at least 20 minutes.

Serve over pasta, rice, zoodles or polenta or just as is. I love a big dollop of horseradish on top.