Beef Stew with Mushrooms and Summer Vegetables

beef stew with mushrooms and summer veg4

A good stew accomplishes two things, in my world. For one, it stretches out some very expensive grass-fed beef. Perhaps more importantly, though, it allows me to cram whatever vegetables that need eating into a one pot meal filled with delicious, beefy gravy.

But y’all, I just can’t eat another summer squash. Not today and maybe not even tomorrow. Our Tatume squash have been quite prolific this summer, even in our hot and dry Texas summer. And so we have been eating them every single day. They would have made a great addition to this stew, had I not been suffering from zucchini burn out.

So I let the other vegetables do the talking – carrots, green beans, and mushrooms. Enhancing the beef and vegetables with herbs and last year’s canned tomatoes is always a must. Finally, I add my secret beef stew ingredients – paprika and butter.

beef stew with mushrooms and summer veg

There are two certainties about a long-simmered stew. The first is that the longer it cooks, or rests, the better it tastes. The second is that you should take photos of the pretty ingredients as you go. The final dish isn’t nearly as photogenic.

beef stew with mushrooms and summer veg3

Beef Stew with Mushrooms and Summer Vegetables

The Players

The How-To

  1. Heat lard in a Dutch oven over medium-high heat. Once the pot is very hot, add mushrooms. Saute, stirring occasionally, while you chop the onions. Add the onions to the mushrooms, along with a generous pinch of sea salt, and continue to saute until the onions are soft and translucent.
  2. Move the mushrooms and onions to a bowl and return the pot to the heat. While the pot heats up, sprinkle a dinner plate with a generous dusting of your favorite gluten-free flour. Add half of the meat to the flour and turn to coat evenly. Add more lard or tallow to the pot, as needed, making sure the pot is very hot before adding the beef. Shake any excess flour off your beef and add it to the pot. Allow to brown on the first side for a few minutes before turning.
  3. Brown the beef on the other side and then remove to the bowl holding the mushrooms and onions. Repeat breading and frying of the second batch of beef. If there is any flour left on your plate, add it to the fat and second batch of frying beef. Stir to combine with the lard and make a roux.
  4. Add the first batch of beef along with the mushrooms and onions back to the pot. Pour in the canned tomatoes and deglaze the bottom of the pot by scraping the bits off with a wooden spoon. Add the carrots and green beans followed by the bay leaf, thyme, rosemary, and 1 cup of additional liquid. Season with salt and pepper and bring to a simmer.
  5. Turn heat to low, cover, and allow to simmer for at least two hours, stirring occasionally. When the meat is incredibly tender, stir in the paprika and butter. Taste and add salt and pepper as necessary. Serve hot.


  1. Liz says

    I like your recipes but there is no way to print them so I can use them …can you add a print friendly button to your website?

    • says

      I used to have a Print Friendly button on my site, but then the particular plugin I was using for that feature ended up being incompatible with an updated version of a plugin I thought far more important. So, I disabled the Print Friendly plugin and have yet to find a suitable replacement. Sorry about that! For now, readers just have to copy and paste into a document editor like Word.

  2. says

    Have you tried making it without adding the flour to the beef? I just sear mine without the flour and it seems to turn out just fine, but I was wondering whether it tasted better or worked better with the flour. Thanks!

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