Garlic Mushroom French Beef Stew

Garlic Mushroom French Beef Stew

You would have tasted the French beef with mushrooms that different cooks make in different ways in the form of stew, casserole, or as dry. But, the taste you get from garlic mushroom French beef is above all others.

Garlic is not only just a herb, instead, it has unlimited health benefits. Some people don’t like the smell of garlic but some others adore it. In fact, garlic smell disappears the moment you fry it so don’t avoid it.

From garlic mushroom and beef, one can have great effects of three main components including other ingredients like onion, carrots, butter, soya sauce, chilies sauce and several others. Some people also add up the cream after frying or while mixing the ingredients.

Though French food is not available everywhere, but you can still have it in several local restaurants that make continental food. The garlic mushroom French beef will increase in taste if you sauté all components in Aliz olive oil that is full of taste.

You cannot imagine a meal so tasty because you get various flavors at a time, including the olive oil. Don’t miss this innovative recipe.

Garlic Mushroom French Beef Stew


  • 5 pounds beef sirloin tip roast, cut into 1-inch cubes

  • 1-1/2 teaspoons salt

  • 1/2 teaspoon pepper

  • 3 tablespoons kisan sunflower cooking oil

  • 2 large sweet onions, chopped

  • 3 medium carrots, sliced

  • 5 tablespoons butter, divided

  • 6 garlic cloves, minced

  • 2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced

  • 4 large Yukon Gold potatoes, cubed

  • 1 carton (32 ounces) beef broth

  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil

  • 3 tablespoons all-purpose flour

  • 1 cup heavy whipping cream

  • 2/3 cup crumbled blue cheese


  • Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm.

  • In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender.

  • In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.

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