This delicious recipe for Tuscan Beef Stew with Mushrooms pairs perfectly with Elance Cellars 2017 Reserve Cuvée.




  • 2 Pound(s) Beef stew meat, trimmed and cut into 1-inch cubes
  • 4 Tablespoon(s) Flour, divided
  • 2 Tablespoon(s) Olive oil, divided
  • 1 (16 ounces) Baby carrots
  • 1 (16 ounces) Cremini mushrooms, (baby bella) quartered
  • 1/2 Pound(s) Small red potatoes, quartered
  • 1 Medium onion, cut into wedges
  • 1 Teaspoon(s) McCormick Gourmet Garlic Powder California
  • 1 Teaspoon(s) McCormick Gourmet Rosemary, Crushed
  • 1/2 Teaspoon(s) McCormick Gourmet Black Pepper, Coarse Ground
  • 2 McCormick Gourmet Bay Leaves, Turkish
  • 2 Cup(s) Kitchen Basics® Unsalted Beef Stock
  • 1 Can (14 1/2 ounces) diced tomatoes, drained


1. Coat beef with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to Dutch oven.

2. Stir in carrots, mushrooms, potatoes, onion and seasonings. Mix stock and remaining 2 tablespoons flour until blended. Add to Dutch oven along with tomatoes.

3. Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove bay leaves before serving.

*Recipe and Photo Courtesy of McCormick & Company, Inc.