Mushroom Beef Stew
Cooks all over the world rely on the simplicity of gently simmering and transforming tough, flavorful cuts of meat into tender meals. Here’s how to create your own tender stew and add some of your own personality while you’re at it!
Ingredients
2 pounds stewing beef, cut in large cubes
sprinkle or two salt
lots freshly ground pepper
2 large onions cut in 8
1 head garlic, peeled and chopped
2 pounds any fresh mushroom assortment (button, Cremini, Portobello, Enoki)
1 bottle (750 ml) hearty red wine
5 1/2 oz can tomato paste
1 tablespoon dried rosemary
2 bay leaves
1 tablespoon vinegar
sprinkle or two salt
lots freshly ground pepper
2 large onions cut in 8
1 head garlic, peeled and chopped
2 pounds any fresh mushroom assortment (button, Cremini, Portobello, Enoki)
1 bottle (750 ml) hearty red wine
5 1/2 oz can tomato paste
1 tablespoon dried rosemary
2 bay leaves
1 tablespoon vinegar
Instructions
Add a splash of oil to the pot and toss in enough meat to make one single layer. Patiently sear the meat on all sides, turning with a fork to ensure all sides are nicely browned. This step is important as it creates the all-important deep brown flavor base for your stew! Repeat with the remaining beef until it’s all browned then return it all to the pot.
Now pile the onions, garlic and mushrooms all in the pot together. Pour in your red wine and stir in the tomato paste. Add the bay leaves and rosemary and bring the pot to a simmer.
Cover the pot with a tight fitting lid and adjust your heat to the lowest possible setting that will maintain a simmer. We want all that juicy goodness to stay right in the pot. Your stew is done when the meat is tender, which will take an hour or two.
Finish your stew by stirring in the vinegar. Dish it up and share over baby spinach, your favourite pasta, potatoes or bean sprouts!
Recipe from Chef Michael's Kitchen
© Chef Michael Smith
Now pile the onions, garlic and mushrooms all in the pot together. Pour in your red wine and stir in the tomato paste. Add the bay leaves and rosemary and bring the pot to a simmer.
Cover the pot with a tight fitting lid and adjust your heat to the lowest possible setting that will maintain a simmer. We want all that juicy goodness to stay right in the pot. Your stew is done when the meat is tender, which will take an hour or two.
Finish your stew by stirring in the vinegar. Dish it up and share over baby spinach, your favourite pasta, potatoes or bean sprouts!
Recipe from Chef Michael's Kitchen
© Chef Michael Smith
Comments
Leave a Reply
Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Freestyle Twist: It’s easy to bring the flavours of the world to this heartwarming stew. For a Mediterranean twist leave out the mushrooms, toss in some dried apricots, raisins, or figs and some nuts. To bring an Asian flair add ginger, green onion, soy sauce and Chinese 5-spice. And if your tastes run Southwestern some dried tomatoes, black beans and chili peppers will do the trick. Whatever your mood, a good stew is the perfect place to twist in some personalized flair!
Thanks for this recipe! This was my first time making a stew. It smelled great, but I think I didn’t choose the right red wine. It turned out too sour and a bit bitter… What’s a good and affordable red wine for cooking?
I’m always on the lookout for a great stew idea. I really like the combination of seasonings you’ve used. Putting this on my dinner rotation for this week! BTW, your recipe for roast chicken with apples is one of my all time favourites!
One of my most favourite stews! I’m wondering if this stew would freeze well?