Wild Mushroom Beef Stew

On those cold January and February days of winter, when it is dark when leaving for work and dark when returning back home, there is sometimes a desire for food that can only be described as “hearty.”  And, not necessarily good for your heart, in terms of health, but good for your heart because it warms the heart, warms your innards, as we sometimes like to say.  This wild mushroom beef stew did all of those things for me.  And, it’s taken a little while for me to post because I have a dog now and it seems nothing happens on the timeframe on which I want it to happen.  Somehow, when she was playing in the snow, I found myself able to start making this stew.


But, as is often the case, Meg says hello:


This recipe came from Cooking Light and has been slightly adapted.


Wild Mushroom Beef Stew (adapted from cooking light)
8 1 1/2 cup servings

5 cups water
3 cups chicken broth
1 cup dried porcini mushrooms
2 tbsp all-purpose flour*
1 tsp salt
2 garlic cloves, minced
2 pounds FF beef (whatever cut you like for stew)
1 tbsp canola oil, divided
Cooking spray
2 (8-ounce) packages button mushrooms, sliced
1 pound cremini mushrooms, sliced (about 10 cups)
1/4 cup tomato paste
4 cups coarsely chopped red onion
1/2 tsp dried rosemary (2 tsp fresh)
1/2 tsp black pepper
2 tbsp chopped fresh flat-leaf parsley

Bring water and broth to a boil in a saucepan. Add porcini; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini; set aside.

Combine flour, salt, garlic, and beef, tossing well to coat. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half of beef mixture; sauté 4 minutes or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining beef mixture. Wipe pan clean ; coat with cooking spray. Add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Preheat oven to 450°.

Combine remaining 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.

Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley.


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