Portabella and Beef Burgundy Stew Recipe
Hearty Portabella and Beef Burgundy Stew with tender beef and rich mushroom flavor. Perfect for a comforting dinner!
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Cooking tools:
- Chef's knife
- Cutting board
- Dutch oven
- Stove
- Wooden spoon
- Measuring cup
- Mixing bowl
- Plate
- Ladle
- Measuring spoon
- Colander
Ingredients
- 1 lb beef top round steak, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 tablespoon oil
- 6 oz portabella mushroom caps, gills and stems removed, cut into 1-inch pieces
- 2 medium onions, cut into thin wedges
- 2 cups ready-to-eat baby-cut carrots
- 1 can (14 oz) beef broth
- 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
- 1 cup Burgundy or Pinot Noir wine, or nonalcoholic red wine
- 1/4 teaspoon pepper
- 3 tablespoons water
- 1/4 cup all-purpose flour
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