Beef and Mushroom Stew
This is simply the best Beef and Mushroom Stew I have ever made. The sauce is just too good and is equally good in the vegan Mushroom Stew version. The meat was so tender, the mushrooms very meaty and the sauce rich and thick. Sautéing the vegetables, searing the meat and slow cooking the ingredients, meld the flavors together into a dinner fabulous for guests and perfect for your family. See recipe below.
See recipe below.
Foodie Lit
Beth told me, “I love making challah! I love getting my hands sticky in the bowl of dough....I love sharing extra challah with neighbors and friends and seeing the joy that it brings them. All of this I am grateful for, and happier as a result.” Beth discovers peace and happiness in making challah and in her medical practice, finds that baking challah reduces stress in her patients. Therefore she “prescribes” this baking, realizing that medication is not enough to make people well. Baking challah is Beth’s journey to find wellness.
Beef and Mushroom Stew
Serves 6
⅔ cup olive oil
2 leeks, sliced
5 large garlic cloves, minced
3 medium carrots, diced
2 celery ribs, diced
3 tablespoons tomato paste
2 tablespoons flour
1 cup dry red wine
2 cups stock
1 pound beef stew meat, cut into bite size pieces
1 pound assorted mushrooms, chopped
Several sprigs of fresh thyme, parsley, rosemary
1 cup red onions, sliced
Salt and pepper to taste
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Add several tablespoons to a large skillet and sauté leeks and garlic until golden. Remove from skillet and place in a bowl.
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Add carrots and celery to same pan, raise the heat a bit and sauté for about 10 minutes or until vegetables are soft.
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Add 2 tablespoons more olive oil to skillet. Add tomato paste and flour and stir constantly until the tomato paste is combined and smooth. Add wine, stock and herbs. Simmer for 45 minutes. Liquid will be reduced and vegetables soft. Remove from skillet and reserve.
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Add more olive oil to skillet. Add beef in batches to skillet and cook over medium heat until browned. Remove from skillet and reserve.
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Sauté mushrooms in batches until slightly browned. Remove from skillet and reserve.
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Sauté onions in the skillet until translucent onions to the mushroom mixture. Add the beef, mushrooms and wine sauce to the skillet.
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Stir to coat beef and mushrooms with sauce. Cover pan and simmer for 1 hour. You may also place the mixture in an oven-proof covered pan in a 350 oven for 1 hour.
Adapted from Joy of Kosher
Expandthetable suggestions
Vegan: Omit beef. Use a vegan broth. Use 2 1/2 pounds of mushrooms rather than 1 pound.
Gluten Free: Use potato starch in place of flour. Dissolve potato starch in 2 tablespoons water and then add to tomato paste.
