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Beef & Mushroom Stew

Oct 30, 2012 05:22AM ● By Anonymous







2 pounds beef stew meat
2 tablespoons olive oil
8 ounces tomato sauce
1/2 bottle lager
1/4 cup balsamic vinegar
1 onion, sliced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon oregano
1 teaspoon paprika
8 ounces mushrooms, sliced
2 cups spinach


Preheat the oven to 225 degrees.

Heat the olive oil in a Dutch oven over medium-high heat. Add the stew meat and brown on both sides; remove from the pan. Add the onions (and a little extra oil, if need be) and mushrooms and sauté. Return the meat to the pan, along with the tomato sauce, lager, balsamic vinegar, Worcestershire sauce, oregano, and paprika.

Remove the pot from the stove and place it into the preheated oven. Let it cook for about two hours, or until the meat is tender. Return it to medium heat on the stove and add the spinach, letting it wilt.

Adjust the consistency, if desired, by creating a cornstarch slurry and adding it.