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Creamy Garlic Mushroom Beef

Creamy Garlic Mushroom Beef for Cozy Weeknight Dinners

Creamy Garlic Mushroom Beef is a hearty one-pot dinner that embodies comfort food at its finest.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Beef Stew Meat Feel free to substitute with chicken or turkey for a lighter version.
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil for a neutral flavor.
For Seasoning
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Garlic Powder Can be substituted with fresh garlic if desired.
  • 1 medium Yellow Onion White or red onions can be used as alternatives.
  • 2 cloves Garlic Freshly minced.
For the Vegetables
  • 1 pound Baby Potatoes Yukon Gold or red potatoes are good substitutes.
  • 8 ounces Cremini Mushrooms Can be replaced with white button or shiitake mushrooms.
For the Sauce
  • 2 cups Low-Sodium Beef Broth Chicken broth works as a substitute.
  • 1 cup Heavy Cream Can use half-and-half or Greek yogurt for a lighter sauce.
  • 1/2 cup Sour Cream Greek yogurt makes a good replacement.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used as an alternative.
  • 1 teaspoon Dried Thyme Fresh thyme is a great substitute.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the beef stew meat with salt and black pepper, then add to the skillet. Sear for 6-8 minutes until rich and brown, then set aside.
  2. In the same skillet, add diced yellow onion and minced garlic, cooking for 1-2 minutes until fragrant. Add sliced cremini mushrooms and cook for another 5 minutes until tender.
  3. Stir in halved baby potatoes, return seared beef, add 2 cups of beef broth, and simmer for 25-30 minutes until potatoes are fork-tender.
  4. Lower the heat, add 1 cup of heavy cream, 1/2 cup of sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried thyme. Simmer uncovered for 5-7 minutes until sauce thickens.
  5. Remove from heat and stir in chopped fresh parsley. Serve hot, perfect over rice or with crusty bread.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

For a dairy-free alternative, use coconut milk instead of heavy cream, and adjust the seasoning as needed.

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