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Beef & Mushroom Stew

with Roasted Potatoes

Customer Favorite
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This hearty, savory beef stew is flavored with aromatic spices (including cayenne, for a touch of heat)—and topped with red potatoes, sliced and roasted under a layer of parmesan.

Beef & Mushroom Stew with Roasted Potatoes
  • 10 oz Diced Beef
  • 4 oz Cremini Mushrooms
  • 2 Scallions
  • 2 stalks Celery
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Soy Glaze
  • ¾ lb Red Potatoes
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Get This Recipe Delivered
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/4-inch-thick rounds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Evenly top with the cheese. Return to the oven and bake 4 to 5 minutes, or until the cheese is lightly browned. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, thinly slice the mushrooms. Medium dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the remaining ingredients:
Cook the beef:
3 Cook the beef:

While the potatoes continue to roast, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the stew:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms, diced celery, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.

Start the stew:
Finish the stew & serve your dish:
5 Finish the stew & serve your dish:

To the pan, add the tomato paste and up to half the spice blend, depending on how spicy you’d like the dish to be (you will have extra spice blend); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the soy glaze and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 5 to 6 minutes, or until thickened. Add the cooked beef and cook, stirring frequently, 30 seconds to 1 minute, or until heated through. Turn off the heat and season with salt and pepper to taste. Serve the finished stew topped with the roasted potatoes. Garnish with the sliced green tops of the scallions. Enjoy!