Creamy Garlic Parmesan Beef & Mushrooms
Tender stew meat and mushrooms simmered until soft, then finished with garlic, cream and Parmesan for a rich comforting beef dinner.
🍽 6 servings
⏱ Prep: 20 min
🔥 Cook: 120 min
⏰ Total: 140 min
📊 Medium
Ingredients
- 2 lb Beef stew meat
- 1.5 tsp Kosher salt
- 0.75 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 12 oz Mushrooms, sliced
- 1 small Yellow onion, finely diced
- 5 cloves Garlic cloves, minced
- 2.5 cups Beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 0.5 tsp Crushed red pepper
- 0.75 cup Heavy cream
- 0.75 cup Parmesan cheese, finely grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Lemon juice
Instructions
- Season the beef stew meat with kosher salt and black pepper, then toss lightly with all-purpose flour.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches and remove to a plate.
- Melt the butter in the same pot. Add the sliced mushrooms and brown for about 6 minutes.
- Add the diced onion and cook for about 4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the beef broth, Worcestershire sauce, Italian seasoning, and optional crushed red pepper. Scrape up any browned bits.
- Return the beef to the pot. Cover and simmer gently for 1.5-2 hours until fork-tender.
- Remove the lid. If the sauce is thin, simmer uncovered for a few minutes to reduce slightly.
- Lower the heat. Stir in the heavy cream.
- Gradually stir in the grated Parmesan cheese. Heat gently only until smooth and thickened. Do NOT aggressively boil the Parmesan sauce.
- Finish with chopped parsley and optional lemon juice. Serve over mashed potatoes, egg noodles, or rice.
Chef's Notes
Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. The most important doneness cue is fork-tender beef. Allergens: Contains milk (cream, butter, Parmesan) and wheat (flour). Storage: Refrigerate promptly in airtight containers for up to 3 days. Reheating: Reheat over low heat to reduce splitting. Do not boil the cream sauce aggressively when reheating.