Beef and Mushroom Stew

It’s foggy and chilly at my house, but we’ve dodged the polar vortex. It’s beef stew weather, plain and simple.


It’s also another way to take full advantage of wallet-friendly beef shanks and reap the benefits of bone both and slow cooked veggies.

But first, look at the hellagood gel I got on my beef broth. It was epic. Good gelatin and resting bitch face will keep you pretty, my friend.


It’s set up as a 2-step process, but if you have beef broth on hand, go ahead and sear off some stew meat or cubed chuck roast and proceed!

Beef and Mushroom Stew


• 3 beef shanks (3-4 lbs)
• 1/2 onion
• 2 Tbsp apple cider vinegar
• 4-6 c water

• 1 Tbsp olive oil
• 1 Tbsp beef tallow
• 1/2 onion, thinly sliced
• 4 c. sliced mushrooms
• 2 c. diced white potato
• 1 c. diced or baby carrots
• 3 Tbsp red wine
• 1 Tbsp dried parsley
• 1 Tbsp Herbes de Provence
• 1 Tsp thyme

• 2 c. beef broth
• 1/2 tsp salt
• 1 tsp arrowroot starch
• 1 c. water


Prep shanks:
• In crock pot or large covered pot, throw in the beef shanks, vinegar, onion and water.
• Simmer on low for 3-8 hours
When meat is falling apart, remove shanks, let them cool.
• Separate the meat from the bone, connective tissue and broth. Shred and refrigerate.
• Strain both and chill.

Stew starter


• Heat large skillet or Dutch oven over medium heat.
• Scape 1 Tbsp of tallow off of top if gelled broth, add to hot skillet. Add 1 Tbsp olive oil as well
• Add sliced onion and cook until soft.
• Add sliced mushrooms in batches, not crowding the pan.
• Once the mushrooms are cooked until soft, deglaze pan with 3 Tbsp red wine (or water if you prefer).
• Add carrots, potatoes, and herbs.
• Reduce heat to low


•In a separate sauce pan, reduce beef broth and 1/2 tsp salt by nearly half, cooking it on a very low boil from 2 cups to about 1 cup.
• Add to meat and veggies.
• Make a slurry with arrowroot and water, straining out any lumps. Add to pot.

At this point, either transfer stew to a crock pot to cook on low for 4-6 hours, put a lid on Dutch oven and simmer in low heat for 2-3 hours, or put the covered Dutch oven in 300 oven for 2-3 hours.

Serve with cauliflower mash or just straight up in a big bowl!

Bon Apetit!

About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
This entry was posted in Meal plans, Recipes and tagged , , , , , . Bookmark the permalink.

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