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Used this recipe to inspire a pressure cooker venison stew. All the same ingredients (re-hydrated dried mushrooms instead of fresh) with the addition of peas (would have preferred green beans but went with what I had in the house) for extra color. The mushrooms, wine, garlic, all worked really well together and the white beans made for a nice change over potatoes for a stew. I’ll be making it again!
I made this tonight and it came out so good! I will have to try some more recipes from this site.
My husband and I have made this a couple times now. Our picky toddler gobbles it up! We have found that using a nice, heavy dark ale instead of wine gives it a more traditional pub-style stew flavor. Thank you so much for the fast, easy, DELICIOUS recipe!!
I usually make the Irish stew, but have tried all the ones here and they are all GREAT! I’m thinking of cooking the meat separate, then adding the other stuff hours later.
LovelyLauren- I didn’t have the canned tomatoes on hand so I used fresh tomatoes and toshed them in a bit of garlic salt and onion powder before I added them to the pan. I found the flavors to be well balanced.
Thanks for a lovely recipe Elise =] I’m putting it in my monthly rotation.
Any way to make this with generic stew meat? That’s all I’ve got, but I wanted to try this recipe. suggestions for cook time, alterations?
I would look up another beef stew recipe on the site. Regular stew meat is tough and requires a long cooking time. ~Elise
I enjoyed this, but I found the tomatoes a little overpowering. If I used fresh tomatoes and added some beef stock to make up for the liquid content, would the tomato flavor be a little more understated?
It’s worth a shot! ~Elise
Made this last night and it was fantastic! I used a lot of mushrooms of many different sorts – king oysters, porcinis, white button – and they were spectacular dry-fried and added in with the beef. The only change I will make the next time is to cut the beef into smaller chunks and add it in at the very last minute. We like our beef rare, and I would hate to let it overcook because the sirloin was *so* good. Also, the beans and the tomatoes made it much meatier and less soupy that it might have been cooking for such a short time. Definitely a winner!!
I made this last night as written however I used just plain diced canned tomatoes as I couldn’t find any canned with onion and garlic. Minor point. Next time I will season the meat before searing because even if you salt after you remove it from the stove it still tasted like it was under-seasoned. Also, I really seasoned it well afterward, including a small amount of grill seasoning and generous amount of black pepper to round out the flavor. I used red wine and highly recommend that over white for its flavor profile. Next time I will add a little more carrot as it seemed to get lost in the other abundant ingredients. I served with swiss chard and brown rice.
Surprisingly delicious for such a quick recipe.
I love beef stew but not the time it takes to cook and get the meat tender. I made it with beef sirloin by accident last year. I thought I had bought round steak, but I had picked up the sirloin instead. What a happy goof! I usually marinate my beef before hand in red wine, garlic and oil (because beef round is tough) Even with the sirloin I still do because the flavor is so good. I haven’t tried it with added beans. What a great addition. Thanks, Elise.
This dish looks amazing. I love all the ingredients (especially cremini mushrooms). Only problem is that I’m a vegetarian. I do eat seafood, though. So, I was wondering if this would work with some type of fish. Maybe something like a swordfish that has a steak-like consistency? Any thoughts on this?
My go-to fish stew recipe is my dad’s awesome fish stew. That’s what I would recommend for seafood. It’s quick and easy too. ~Elise
Looks delicious. Wonder if this recipe works with other meats as well?
I’ve been looking for a quick and delicious stew recipe like this one! Making this for next week. Thanks for sharing!
This is a fantastic recipe! I really like that the meat is seared and allowed to rest prior to last-minute re-incorporation to the stew. My mushrooms were bigger than crimini and I used more so I sweated them before adding. I think it is a mistake to dice the onions (referring to another tip) – the recipe is spot on with the recommended cut. I added two cloves of garlic to the pan with the carrots as well as a 1/4 cup red wine to the whole lot after adding mushrooms.
I would happily eat this even before putting the beef back in! What’s especially fantastic is that, because of how the beef is added back in, you can cook this stew before hand and just pop in the beef right before serving.
Hey there Elise! I came across your site a couple of months ago and since then I am proud to say that I have tried a variety of the recipes and have loved every single one. I’m sort of new to the whole cooking and baking scene, but I’m enjoying making recipes from this site and learning.
Anyway, I just wanted to know if you had a suggestion for a side to go along with this dish.
Hi Crystal, welcome to the site! Our sides are usually pretty basic when we do a stew. We would probably have a couple green vegetables (broccoli, green beans, peas) and a salad. ~Elise
I am a massive fan of this site and have regularly used recipes from this site as staples in my home with great success. Practically everything we made for Thanksgiving and Christmas was from this site and was wonderful. However, this is the first thing I have made that really didn’t hit the mark. Was pretty bland and even with extra seasoning nothing special. Would recommend the irish beef stew or some other great beef recipes from the site instead of this one.
This was an easy dinner recipe to prepare — almost too good to be true. However, my family all agreed it was rather bland. It needs something to make it more flavourful — spices, but what?
Wow, I can’t believe how easy and good this was. I used butter beans and substituted white grape juice instead of wine. Mmmm… My husband loved this. Very flavorful and tender. Thanks for the recipe.
This is one of my first american recipe and I (and my fiance) was very happy. It was quick and very tasty. Next time, I will double the white beans.I will now follow this blog and try new recipes! I also like the short story with the recipe.Thanks!