Beef Mushroom Stew

Posted on Posted in Cooking

On a cold cloudy winter day having beef stew for dinner with a glass of red wine will make the evening splendid! Especially on Sunday’s I like staying at home, chilling out, watching Netflix, listening jazz music and start cooking late afternoon. It’s simple and will take some time but definitely worthwhile for a delicious meal, some cooking pleasure, drinking wine and good music 🙂 Hope you like this stew and can share me your thoughts.

Cooking time: ~2:30 hours. Serve 4 portions

 

 

 

Ingredients & Tools

What to do?

  • 500 gram beef stew meat
  • All purpose flour
  • Sea salt & pepper
  • Olive oil
  • Handful toasted unsalted almond
  • 4x carrots
  • (also nice to add is 4x stalks celery, chop ~1cm)
  • 1x shallot
  • 1x toe garlic
  • 2,5x beefsteak tomato
  • 4x laurel leaves
  • 6x sprigs thyme
  • Handful chopped parsley
  • 1x glass dry red wine
  • 300 gram mixed mushroom such as cremini, chanterelle, oyster, stemmed shiitake
  • Spaghetti or rice or bread

 

Tip:

  1. You can pack the extra portions in the freezer but let it cool down first completely.
  2. This recipe also goes well with veal meat. Cooking time will be 1 hour instead of 1:30 hours.

Prepare Beef (25min)

  1. Cut beef in cubes, remove fat.
  2. Sprinkle some ground salt on beef and mix well.
  3. Dip beef in flour. It’s easy to put some flour on a large flat plate on one side, dip meat in flour and then put beef on the other side of plate. I use chopsticks to dip, not touching the meat and hygienic.
  4. Fry the meat briefly in olive oil.
  5. Then put meat in a big pan and add the almonds.

Prepare sauce (15min)

  1. Cut carrot in slices ~0,5cm.
  2. Chop shallot.
  3. Mince garlic.
  4. Dice tomato.
  5. Chop parsley.
  6. Firstly fry shallot and garlic in olive oil.
  7. Then add carrot, thyme, laurel and tomato in frying pan. Cook on low-medium heat until tomatoes get soft.
  8. Then add a pinch of ground salt, pepper, red wine and parsley in pan. Cook on low heat for 10min.
  9. Decant the sauce into the big pan with the meat and almonds.
  10. Cook the big pan on low heat for 15min.

Prepare mushrooms (10min)

  1. Brush/peel mushrooms.
  2. Slice mushroom or quarter if large.
  3. Fry mushroom briefly in olive oil.
  4. Add mushroom in big pan.

Lastly (1:30 hours)

  1. Stir ingredients in pan.
  2. Cook big pan on low heat for 1:30 hours.
  3. Remove any foam off the top.
  4. Stir occasionally and take out any liquid surplus. This will make the gravy thicker and improve the stew flavour.
  5. Pre-taste stew and add salt or pepper if required.

Eat the stew with spaghetti, rice or with bread. Cook/prepare this 15min before the stew is finished.

If you opt for spaghetti: cook spaghetti al-dente with the stew together for a few minutes before serving.

Finally, serve stew on dish and garnish with a bit of chopped parsley, bon appetite!

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