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Creamy Mushroom Beef Stew with Pearl Onions
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, sliced
  • 1 cup pearl onions, peeled
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt
  • Chopped parsley, for serving

Instructions
 

  • Heat a Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 6 minutes. Remove the beef to a plate and set aside.
  • Lower the heat to medium. Add the butter, then the sliced mushrooms and pearl onions. Cook until the mushrooms release their liquid and begin to brown, about 5 minutes.
  • Stir in the minced garlic and thyme and cook for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
  • Slowly pour in the beef broth while stirring to avoid lumps. Return the browned beef to the pot along with the salt and pepper.
  • Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour until the beef is tender.
  • Remove the pot from the heat. Stir in the Greek yogurt until fully combined and the broth looks creamy. Taste and adjust salt if needed.
  • Ladle into bowls and top with chopped parsley before serving.

Notes

Stir the Greek yogurt in off the heat so it stays smooth and does not separate. If the stew thickens too much on reheating, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and the pearl onions hold their shape nicely.
Course: Soup
Cuisine: American
Equipment: Dutch Oven, Wooden Spoon, Measuring Cups