Wild Mushroom Beef Stew

Wild Mushroom Beef Stew

  • Roasts

  • Stew

Raring to reach those post-holiday health goals? We’re right there with ya, partner. And we’ve got a decadent-tasting, resolution-keeping, slow-cooked stew that’s fragrant, filling, and friendly for those looking to serve up meals that are nutritious without sacrificing on the delicious. Tender mushrooms and simmering gourmet flavors are paired with SunFed Ranch 100% Grass Fed Beef for a hearty-meets-healthy dinner that deserves a spot in your weekly rotation.

Need more reasons to try this one out? This dish…

  • Is great to make in batches for meal prepping
  • Features 100% Grass Fed & Grass Finished Beef
  • Supports rotational grazing & regenerative farming
  • Has a beefier flavor & greater nutritional benefits than grain fed beef
  • Features Beef that’s free from antibiotics and added hormones
  • 10 Minutes

  • 420 Minutes

  • 7 Hours 10 Minutes

  • 4


  • 2 lbs. beef stew meat, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • 3/4 cup reduced-sodium beef broth
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine
  • 2 teaspoons minced garlic
  • 1 lb. baby red-skinned potatoes, quartered
  • 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
  • 1 cup baby carrots
  • Garnish: Chopped fresh parsley leaves


  1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to -1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.
  2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
  3. Cover and cook on HIGH 3 to 4 hours, or on LOW 6 to 8 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.


This recipe can be made in a 6-quart electric pressure cooker.

  1. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker.
  2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef.
  3. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well.
  4. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer.
  5. Use quick-release feature to release pressure; carefully remove lid.
  6. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)


This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.

Recipe adapted from information provided by The Beef Checkoff Program.

Nutrition Information

Nutrition information per serving: 273 Calories; 55.8 Calories from fat; 6.2g Total Fat (2.5 g Saturated Fat; 0.3 g Trans Fat; 0.6 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 84 mg Cholesterol; 611 mg Sodium; 22.3 g Total Carbohydrate; 2.9 g Dietary Fiber; 31.7 g Protein; 4 mg Iron; 925 mg Potassium; 6.6 mg NE Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.7 mg Zinc; 35.8 mcg Selenium; 112.5 mg Choline.

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