Beef Stew with Red Wine and Mushrooms

Beef Stew with Red Wine and MushroomsSirloin steak, red wine, mushrooms, tomatoes, carrots, and fresh herbs combine to create a delicious beef stew served in ornate butternut squash bowls.

Beef Stew with Red Wine and Mushrooms
Makes 6 servings
  • 3 tablespoons vegetable oil, divided
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1½ pounds sirloin steak, cut into 1-inch pieces
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 cups beef broth
  • ½ cup dry red wine (such as Cabernet Sauvignon)
  • 3 bay leaves
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 (8-ounce) package whole white mushrooms, quartered
  • 1 cup coarsely chopped carrots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1 tablespoon red wine vinegar
  • Butternut Squash Bowls (recipe follows)
  • Garnish: thyme sprigs
  1. In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion and celery to pan; cook for 2 minutes or until vegetables begin to soften. Remove from pan, and set aside. Heat remaining 2 tablespoons oil in pan.
  2. Season beef with 1 teaspoon salt and ½ teaspoon pepper. Add half of beef to pan; cook for 3 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan. Add broth, wine, bay leaves, tomatoes, and mushrooms. Cover, and simmer over medium-low heat for 1 hour or until beef is almost tender. Stir in remaining 1 teaspoon salt, remaining ½ teaspoon pepper, carrots, parsley, and thyme. Cover, and simmer for 30 minutes or until beef and carrots are tender.
  3. In a small bowl, place flour; whisk in water. Stir into beef mixture. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 3 minutes or until thickened. Stir in vinegar. Discard bay leaves. Serve stew in Butternut Squash Bowls. Garnish with thyme sprigs, if desired.

Beef Stew with Red Wine and Mushrooms
Makes 6 bowls
  • 6 medium butternut squash
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  1. Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray. Set aside.
  2. Remove narrow portion of each squash; reserve for another use. Discard seeds from squash. Brush inside of squash with oil, and sprinkle with salt. Place squash cut side down on prepared baking sheet. Bake for 25 minutes or until a knife can be easily inserted into squash.
Kitchen Tip: Choose squash that are about 4½ to 5 inches at the base.

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