Beef and Mushroom Stew, Utica-Style Comfort in a Bowl
A hearty, rustic tomato-based beef and mushroom stew inspired by the traditional Utica, NY recipe, simmered low and slow for deep flavor.
Equipment
- Large stock pot
Ingredients
- 1 tbsp olive oil
- 1 lb beef stew meat cubed
- 1 lb beef Italian sausage sliced, hot or sweet
- 2 cloves garlic minced
- 1 large onion chopped
- 2 ribs celery chopped
- 1/2 cup water
- 1/4 cup fresh basil chopped
- 2 tsp oregano
- 1 bay leaf
- 1/4 tsp red pepper flakes optional
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 cans tomato sauce 12 oz each
- 2 large green peppers chopped
- 2 lb mushrooms chopped, portobello, porcini, shiitake, or oyster
Instructions
- Heat olive oil in a large stock pot over medium heat.
- Brown the cubed beef stew meat and sliced beef sausage in the oil until no pink remains. Remove and set aside.
- In the same pot, add garlic, onion, and celery. Sauté for about 5 minutes until vegetables begin to soften.
- Add the water to the pot and stir to deglaze, scraping up any browned bits from the bottom.
- Return the browned meat to the pot along with basil, oregano, bay leaf, red pepper flakes, salt, and pepper. Add the tomato sauce and stir well. Bring to a boil.
- Once boiling, add the green peppers and stir. Bring back to a boil.
- Add the mushrooms once boiling again and stir to combine. Cover, reduce heat, and simmer for 1-2 hours, checking every 30 minutes and adding more water if needed to prevent sticking.
- Serve over slices of crusty Italian bread or pasta, topped with extra basil and Parmesan cheese if desired.
Notes
This is a beef adaptation of a traditional pork-based Utica mushroom stew recipe; beef stew meat and beef Italian sausage replace the original pork loin and pork sausage in equal amounts. Because the protein was changed, nutrition information from the original source no longer applies and is not included. The stew should be soupy, not thick like a sauce - avoid adding tomato paste to thicken, as it can overpower the mushroom flavor. Flavor improves with resting; keeps refrigerated 3-4 days or frozen up to 3 months.
