Stewed Beef with Mushroom and Carrot

Recipe by Teresa Johnson


Teresa Johnson is a certified holistic health practitioner, self-taught cook, and creative based in New York City. She hosts monthly plant-based community dinners through her project, Veggie Mom Club. Teresa’s work is rooted in her passion for preventive care, farming and agriculture, women's health, and nutrition.
Teresa shares her recipe for stewed beef with shiitake mushrooms and carrots. The dish was inspired by a recipe that her mother would typically make during the holidays.

Stewed Beef with Mushroom and Carrot

Recipe by Teresa Johnson


¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound beef stewing meat, trimmed and cut into inch cubes

5 tsp vegetable oil

2 tbsp red wine vinegar

1 cup red wine

3 ½ cups beef broth, homemade or low-sodium canned

2 bay leaves

1 medium onion, peeled and chopped

5 medium carrots, peeled and cut into 1/4-inch rounds

1 head of garlic 

2 tsp salt 

1 cup shiitake mushrooms

Step one

Trim the beef of any extra fat and season generously with salt and pepper.


Step two

Heat oil in a large stock pot and brown the meat in batches. Set the meat aside once it’s all been browned.


Step three

Add the onions, garlic, and balsamic vinegar to the pot. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor. Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.


Step four

Add the beef back into the pot and sprinkle with the flour. Stir until the flour is dissolved, and add the wine, broth, water, thyme, bay leaves, and sugar.


Step five

Bring to a boil, then cover and braise in the oven for 2 hours.


Step six

After 2 hours, add the carrots and return to the oven for one more hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.


Step seven

Add sauteed mushrooms at the end, and enjoy.