Hearty Beef Stew with Mushrooms and Blue cheese

Hearty Meat stew with mushrooms and blue cheese
Serves 4

600 grams of beef suitable for stew (e.g. round, shoulder)
1 yellow onion
2 cloves of garlic
2 parsnips
2 carrots
1+1 Tbsp vegetable oil or liquid/soft margarine
300 mL of water
300 mL red wine
2 beef bouillon cubes
1 teaspoon dried thyme
300 grams mushrooms (champignon, chanterelle or porcini)
50 g blue cheese e.g. Danablu
2 dl cooking cream
1-2 Tbsp cornstarch
Salt and pepper

  • Peel onions and root vegetables and cut them into large pieces.
  • Trim fat from meat and cut in cubes about 20×20 millimeter
  • Heat up oil or liquid margarine in a frying pan and brown the meat quickly.
  • Transfer meat to a Dutch oven and add chunks of onions, parsnips and carrots.
  • Add water, wine, vinegar, thyme, pressed garlic and bouillon.
  • Bring to boil and reduce heat to simmer.
  • Simmer stew on low heat under lid for 90 minutes until meat is tender.
  • Clean mushrooms and dived in large pieces.
  • Heat up oil or liquid margarine in a frying pan and fry mushrooms for about 5 minutes on medium heat.
  • Add the mushrooms to the stew. Crumble blue cheese over and add cream to the stew.
  • Stir and simmer for 5 additional minutes.
  • Thicken stew with cornstarch and season with salt and pepper to taste.
  • Serve stew with steamed rice.


Tip: In Sweden we often serve a meat stew with a jelly from currants or rowan berry. You can also serve with cranberry sauce as the sweetness is well paired with the hearty savory flavors of the stew!

Note: Always cook stews with acids such as wine in an enameled Dutch oven.

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