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Idaho Mushroom Beef Stew

Beef Mushroom Stew
  • Serves: 6
This Idaho Mushroom Beef Stew features locally grown mushrooms and Idaho-raised beef. Made with fresh, farm-to-table ingredients, this stew is a celebration of the bountiful produce and high-quality meat that Idaho has to offer. With tender chunks of beef, a medley of wild mushrooms, and a savory broth infused with herbs and spices, this dish is sure to warm you up on even the coldest of days. Plus, by using local, farm-fresh ingredients, you can feel good about supporting your community and enjoying a meal that’s both delicious and nutritious.

Categorized: Entrées


  • 2 pounds Idaho beef Stew Meat, cut into 1-inch pieces
  • 1/4 cup all-purpose Idaho flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • 3/4 cup reduced-sodium beef broth
  • 1/4 cup tomato paste
  • 1/4 cup dry red Idaho wine
  • 2 teaspoons minced garlic
  • 1 pound baby red-skinned Idaho potatoes, quartered
  • 8 ounces assorted Idaho mushrooms, such as shiitake, cremini and oyster, cut into quarters
  • 1 cup baby carrots


  • Chopped fresh parsley leaves


  • Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.

  • Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.

  • Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

  • Alternate Cooking Method