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!
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
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