Old-Fashioned Beef Stew with Mushrooms

Name: Old-Fashioned Beef Stew with Mushrooms
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms beef chuck, cut into 1-inch pieces; 4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds); 4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces); 118 milliliters all-purpose flour; 8 servings Chopped fresh parsley, for topping; 8 servings Kosher salt and freshly ground pepper; 2 liters beef stock or reduced-sodium beef broth; 6 Tbsps grapeseed or olive oil, plus more as needed; 1 onion, roughly chopped; 237 milliliters hearty red wine, such as shiraz; 567 grams russet potatoes, peeled and cut into 1-inch chunks; 2 sprigs thyme; 1 Tbsp tomato paste; 4 Tbsps unsalted butter; 454 grams mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large

Old-Fashioned Beef Stew with Mushrooms might be just the main course you are searching for. One serving contains 618 calories, 41g of protein, and 36g of fat. This recipe serves 8. This recipe covers 38% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. Head to the store and pick up beef chuck, onion, celery, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper.

Ingredients you will need

Pepper

Beef

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes.

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Cooking Oil

Equipment you will use

Pot

Transfer to a bowl with a slotted spoon.

Equipment you will use

Slotted Spoon

Bowl

Add 2 more tablespoons oil to the pot and reduce the heat to medium.

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Cooking Oil

Equipment you will use

Pot

Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables.

Ingredients you will need

Tomato Paste

Vegetable

Carrot

Celery

Onion

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Wooden Spoon

Pot

Add the wine and bring to a boil.

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Wine

Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top.

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Stock

Beef

Equipment you will use

Pot

Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.

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Thyme

Beef

Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil.

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Vegetable

Beef

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Colander

Bowl

Aluminum Foil

Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot.

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Pot

Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.

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Vegetable

Potato

Carrot

Celery

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (

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Mushrooms

Pour off any extra liquid, if necessary.) Season with salt and pepper.

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Salt And Pepper

Remove from the heat and set aside.

Melt the butter in a saucepan over medium-low heat.

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Butter

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Sauce Pan

Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes.

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All Purpose Flour

Equipment you will use

Whisk

Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.

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Vegetable

Sauce