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Beef & mushroom stew: With cold temps returning, why not warm up with a bowl of soup?

MILWAUKEE -- Winter is about to return -- so warm up with a bowl of soup. Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to share her recipe for beef and mushroom stew.

Beef & Mushroom Stew 

Ingredients

  • 4 pounds beef Stew Meat, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 1 head garlic, separated, peeled
  • 1 cup dry red wine
  • 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 envelope (0.9 ounce) onion-mushroom soup mix
  • 1 pound assorted small fresh mushrooms, such as button, cremini and shiitake
  • 8 ounces baby carrots
  • 8 ounces sugar snap peas

Instructions

Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 tablespoon oil in large stock pot over medium heat until hot. Brown 1/4 of beef; remove beef. Repeat three times.

Add onions and garlic to stock pot; cook and stir over medium heat 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix until blended.

Add mushrooms and beef to stock pot; bring to boil. Reduce heat; cover tightly and simmer 45 minutes. Add carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes.

Beef and Green Olive Stew

Ingredients

1-1/2 pounds beef Stew Meat, cut into 1 inch pieces

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup chopped onions
1-1/2 teaspoons dried oregano
1 teaspoon dried fennel seeds
1 cup red wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (14-1/2 ounces) garlic-seasoned diced tomatoes, undrained
1/4 cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained

Instructions

  1. Combine flour, salt, black pepper and cayenne pepper in a medium bowl. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
  2. Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches; adding additional 1 tablespoon oil as necessary. Set aside.
  3. Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.
  4. Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.
  5. Stir in olives. Cook 2 to 3 minutes or until olives are heated through.
  6. Serve with mashed potatoes.

Cook'sTip

To cook in a slow cooker, combine flour, salt, black pepper and cayenne pepper in a medium bowl. Lightly coat beef with flour mixture. Add beef, onions, oregano, fennel, wine, beef broth, tomatoes and tomato paste to 4-1/2 to 5-1/2 quart slow cooker. Stir until combined. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours. (No stirring is necessary during cooking.) Stir in olives and cook for 2 to 3 minutes. Served with mashed potatoes.