Beef Stewganoff

4.4
(9)
9 Reviews
5 Photos

This recipe was made up when my kitten broke a jar of braising sauce and I had 3 pounds of stew meat to do something with. It turned out so delicious! Serve with a dollop of sour cream. Crusty bread and a salad make a great side to the meal as well. Replace any portion or all of the beef stock with red wine if you wish.

Submitted by kellymbarrett
Published on June 8, 2018
5
5
5
Prep Time:
25 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 tablespoon olive oil

  • 8 slices bacon, diced

  • 2 ½ pounds cubed beef stew meat, or to taste

  • 1 pinch salt and ground black pepper to taste

  • 2 onions, chopped

  • 2 carrots, chopped

  • 3 stalks celery, chopped

  • 2 bay leaves

  • ½ pound small potatoes, chopped, or to taste

  • 3 cloves garlic, chopped

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon tomato paste

  • 1 (32 ounce) carton beef stock

  • 1 (10.75 ounce) can cream of mushroom soup

  • ¾ cup sour cream

  • 2 tablespoons chopped fresh rosemary

  • 1 tablespoon paprika

  • 1 teaspoon dried thyme

  • 1 (10 ounce) package frozen peas

Directions

  1. Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.

  2. Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.

  3. Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.

  4. Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine.

  5. Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve.

27 home cooks made it!

Nutrition Facts (per serving)

351 Calories
17g Fat
20g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 351
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 33%
Cholesterol 76mg 25%
Sodium 555mg 24%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 29g 58%
Vitamin C 22mg 24%
Calcium 76mg 6%
Iron 4mg 23%
Potassium 734mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.