Ingredients

The following ingredients have 4 Servings
  • 1 lb. beef stew meat (cut into bite-size chunks)
  • 1 large onion (diced)
  • 1-2 garlic cloves (minced)
  • 8 ounces mushrooms (quartered)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3-4 medium carrots (sliced diagonally)
  • 1 .6 oz. pkg. Knorr Au Jus gravy mix
  • 1/2 cup Marsala cooking wine
  • 1-1/2 cups water
  • 2 tablespoons corn starch
  • 1 lb. petite red potatoes
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder

Instruction

  • Season stew meat with salt and pepper. Heat olive oil in a dutch oven over medium heat. Add 1 tablespoon butter and stir quickly until melted. Place half the stew meat in the dutch oven and brown on all sides. Remove to a plate and repeat with the remaining beef.
  • Add mushrooms to the dutch oven and saute for 1-2 minutes, just until golden. Remove to a plate and set aside to add to the stew with the carrots during the last 30 minutes of cooking.
  • Add onions and garlic to the pan and cook for 3-4 minutes until soft. Return meat to the pan and sprinkle with the Au Jus mix. Add water and Marsala cooking wine and stir. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes.
  • Add carrots and mushrooms to the stew and continue cooking for 30 minutes or until the carrots are tender. For a thicker broth, mix 2 tablespoons cornstarch with 1/4 cup water and add to the stew; cook and stir for another minute or until the broth is thickened.