• Emily Tyler

Port and Mushroom Beef Stew




I used the crock pot for this stew to develop the rich combination of beef and port. If you can't find chuck eye, use boneless beef spare ribs - both are well marbled cuts which is key to keeping the meat tender. Saute the mushrooms and carrots separately and add at the end, to keep their flavor and texture.


3 pounds chuck eye, cut into large 2-3 inch pieces

Kosher salt and pepper

1 28-ounce can whole peeled tomatoes, preferably San Marzano

1 cup port wine

2 bay leaves

1 tablespoon finely minced fresh rosemary

1 teaspoon kosher salt

1/2 cup frozen pearl onions


2 tablespoon potato starch

1 tablespoon honey


2-3 tablespoons butter

3 carrots, peeled and julienne cut (use a julienne peeler or cut by hand)

8 ounces button mushrooms, sliced


sour cream for serving

  • Season the beef well with salt and pepper

  • Heat a cast iron skillet to medium high heat and brown the beef, about 3-4 minutes each side

  • Transfer the beef to a crock pot and cover the beef with the tomatoes and their juice and the port

  • Add the bay leaves, rosemary, salt, and pearl onions

  • Add enough water to cover the beef and vegetables

  • Simmer on high for about 5 hours or until the beef is just fall apart tender

  • Strain the broth from the beef

  • Skim off the fat and reserve

  • In a sauce pan, bring the strained juice to a boil

  • In a small bowl combine 1 tablespoon of the reserved fat mixed into the potato starch and add to the juices

  • Stir until thickened and add back to the beef, stir in the honey and add more salt and pepper to taste

  • In a saute pan, heat 2 tablespoons butter and add the julienned carrots and saute until just tender 2-3 minutes depending on how thick they are cut and set aside

  • In the same saute pan add the sliced mushroom and more butter and saute until golden brown about 5-6 minutes and set aside

  • When ready to serve, fold in the mushrooms and the carrots

  • Serve sour cream if desired

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