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Beef Stew with Mushrooms and Penne Pasta

Beef Stew with Mushrooms and Penne Pasta is a hearty meal that can serve a crowd. Rich, meaty flavors, healthy mushrooms, rich red wine, and beef consumme come together over a filling bowl of penne pasta to fill hungry bellies and keep smiles on happy faces. Serve with crusty bread by a roaring fire.

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  • 2-pounds beef stew meat, cut into cubes
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 whole shallots, minced
  • 3 cloves garlic, minced
  • 8 -ounces, cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef consomme
  • salt and pepper to taste
  • 1 (16-ounce) box penne pasta, cooked and drained
  • 2 sprigs fresh thyme
  • 2 tablespoons flour
  • water


Servings 8
Preparation time 30mins
Cooking time 95mins
Adapted from


Step 1

Sprinkle flour over meat. Toss to coat.

Melt butter with olive oil in heavy stock pot with lid. Sear meat over high heat in batches; remove to a plate when brown.

Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat. Add mushrooms and cook for 2 minutes. Pour in wine, consomme, and a 1/2 cup water. Then add salt and pepper to taste, and stir. Bring to a boil, then add back into the mix the browned meat. Reduce heat to low. Add thyme sprigs to pot.

Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a 1/4 cup water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving. Serve over cooked and drained pasta.


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