Description
A delicious and creamy garlic mushroom beef dish that is perfect for a hearty meal.
Ingredients
- 1.5 lb beef stew meat, cubed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups baby potatoes, halved
- 1.5 cups cremini mushrooms, sliced
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream
- 1/2 cup sour cream (or Greek yogurt)
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef, season with salt, pepper, and garlic powder, and sear until browned on all sides. Remove and set aside.
- In the same skillet, sauté onion and garlic for 1–2 minutes until fragrant. Add mushrooms and cook until tender and browned.
- Stir in halved baby potatoes. Return the seared beef to the pan. Pour in beef broth and bring to a gentle simmer.
- Cover and cook for 25–30 minutes until potatoes are fork-tender and beef is cooked through.
- Reduce heat to low. Stir in heavy cream, sour cream, Dijon mustard, and thyme. Simmer uncovered for 5–7 minutes until the sauce thickens.
- Turn off heat. Stir in chopped parsley. Serve hot.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Feel free to add other vegetables like carrots or peas for extra nutrition.
- Serve with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg