Gravy-Smothered Beef and Mushrooms

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"Spoon this chunky, gravy-rich stew over baked potato wedges and top with cheese curds to make the most divine homemade poutine imaginable. Or serve the stew straight-up over smooth mashed potatoes for a yummy comfort food dinner."

Prep time 1 hour
Total time 2-1/2 hours
Portion size 8 servings


  • 2 cups (500 mL) boiling water
  • 2 pkg (each14 g) dried exotic mushrooms, chopped
  • 1/4 cup (60 mL) butter
  • 2 sweet onions, thinly sliced
  • 4 cloves garlic, minced
  • 900 g stewing beef cubes
  • 3/4 tsp (4 mL) each salt and pepper
  • 2/3 cup (150 mL) all-purpose flour
  • 2 tbsp (30 mL) vegetable oil
  • 1 pkg (900 mL) sodium-reduced beef broth
  • 1/2 tsp (2 mL) dried thyme
  • 2 bay leaves
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 pkg (each 227 g) cremini mushrooms, thinly sliced

In bowl, pour boiling water over dried mushrooms; set aside. In Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until golden, about 25 minutes. Stir in garlic; cook, stirring, for 1 minute. Scrape into separate bowl; set aside.

Toss beef with half each of the salt and pepper; toss in 3 tbsp of the flour. In same pan, heat oil over medium-high heat; cook beef, in batches and stirring occasionally, until browned, about 7 minutes. Stir in onion mixture, 3 cups of the broth, 2 cups water, thyme, bay leaves, soaked mushrooms and soaking liquid, and remaining salt and pepper.

Bring to boil; reduce heat, cover and simmer just until beef is tender, about 1-1/2 hours. Discard bay leaves; stir in mustard and Worcestershire sauce.

Meanwhile, in skillet over medium-high heat, melt remaining butter; cook cremini mushrooms, stirring occasionally, until softened, about 5 minutes. Stir in remaining flour; cook, stirring occasionally, until flour is golden, about 3 minutes. Whisk in remaining broth until smooth. Stir into stew; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Makeahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

Cook's Notes: If you don't have the dried mushrooms just follow the recipe without them, possibly without the extra 2 cups of water and the liquid you would have soaked the mushrooms in. That would be a *ton* of gravy and I think the water would dilute it too much - as such I didn't use as much as 2/3 cups of flour.

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