Beef And Mushroom Stew with Mashed Potatoes


Beef Mushroom Stew

Beef And Mushroom Stew

ACTIVE: 35 min TOTAL: 50 min

This hearty beer-spiked beef stew is best served with creamy mashed potatoes for a shepherd’s pie vibe.


11/2 pounds yellow potatoes, scrubbed and cut into 2-inch pieces

1/2 cup low-fat milk

Two tablespoons butter

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

One tablespoon extra-virgin olive oil

1 pound lean ground beef

8 ounces cremini mushrooms, quartered

One medium onion, diced

Four cloves garlic, minced

Two tablespoons all-purpose flour

16 ounces stout (see Tip)

1 cup low-sodium beef broth

One tablespoon Worcestershire sauce

1 cup frozen peas and carrots

Chopped fresh parsley for garnish

How To Make Beef And Mushroom Stew

1. Put potatoes in a big saucepan with water to cover by 1 inch. Wait till boiling. Set heat to keep a nice simmer and cook until tender; it takes 30 minutes. Drain the remaining water and return to the pan. Add milk, butter, half a teaspoon of salt, and ¼ teaspoon of pepper. Mash to desired consistency. Cover to keep warm.

2. Meantime, heat oil in a big skillet over medium-high temp. Add beef and keep cooking, breaking into large chunks and occasionally flipping, until browned on all sides, about 6 minutes. Sprinkle with the remaining ¼ teaspoon of pepper. Transfer to a clean plate.

3. Toss mushrooms in, onion, and garlic to the pan and cook, occasionally stirring, until just starting to brown, 5 to 8 minutes.

Sprinkle with flour and the remaining ¼ teaspoon of salt

and cook, frequently stirring, for 60 seconds. Put the beef back in the pan and mix in beer, broth, and Worcestershire sauce; remove any browned bits.

Bring it down to a modest simmer. Put the cover back on and cook till the beef and vegetables are very soft, about 20 min usually.

Add carrots and peas, increase heat to medium, and occasionally cook, stirring until the stew is somewhat thickened, taking around 5 minutes. 

Serve along with the mashed potatoes, sprinkled with parsley, if desired.

SERVES 4: 1¼ cups stew & 1 cup potatoes each

Cal 571 Fat 22g (sat 9g) Chol 92mg Carbs 53g

Total sugars 6g (added 0g) Protein 32g

Fiber 5g Sodium 627mg Potassium 1,398mg.

Enjoy and share this recipe with your friend if you like it.

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