main dishes

Tuscan Beef Stew with Mushrooms

A beef stew inspired by the flavors of Tuscany – tender beef cubes, cremini mushrooms and carrots slow simmered with tomatoes and rosemary.
20m
PREP TIME
1hr 45m
COOK TIME
287
CALORIES
13
INGREDIENTS

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Ingredients 8 Servings

  • 2 pounds beef stew meat, trimmed and cut into 1-inch cubes
  • 4 tablespoons flour, divided
  • 2 tablespoons olive oil, divided
  • 1 (16 ounces) baby carrots
  • 1 (16 ounces) cremini mushrooms, (baby bella) quartered
  • 1/2 pound small red potatoes, quartered
  • 1 medium onion, cut into wedges
  • 1 teaspoon McCormick Gourmet Garlic Powder California
  • 1 teaspoon McCormick Gourmet Rosemary, Crushed
  • 1/2 teaspoon McCormick Gourmet Black Pepper, Coarse Ground
  • 2 McCormick Gourmet Bay Leaves, Turkish
  • 2 cups Kitchen Basics® All Natural Unsalted Beef Stock
  • 1 can (14 1/2 ounces) diced tomatoes, drained

INSTRUCTIONS

  • 1 Coat beef with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to Dutch oven.
  • 2 Stir in carrots, mushrooms, potatoes, onion and seasonings. Mix stock and remaining 2 tablespoons flour until blended. Add to Dutch oven along with tomatoes.
  • 3 Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove bay leaves before serving.

NUTRITION INFORMATION

(per Serving)

Bread, Rolls, and Muffins

Salad and Dressings

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