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Tuesday, October 11, 2011

Beef and Wild Mushroom Stew ( From Good Housekeeping's "Soups & Stews")

This recipe was so amazing, I took the time to type it up. HIGHLY recommend making this, if you like the ingredients.



Prep: 30 minutes
Cook: 2 hours 15 minutes
Makes 6 servings

2 tablespoons Vegetable Oil
2 garlic cloves, minced
1 pound mushrooms, trimmed and each cut in half
2 tablespoons tomato paste
1 package (1/2 ounce) dried mushrooms
2 medium carrots, peeled and cut lengthwise in half, then crosswise into thirds
2 Pounds beef for stew, cut into 1.5” pieces
½ Can (8 oz) chicken broth (1 cup)
¾ Teaspoon salt
¾ Cup dry red wine
1 Large onion (12 oz), finely chopped
¼ Teaspoon dried thyme
1 Bay leaf

In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add fresh mushrooms and cook until tender and lightly browned and most of the liquid has evaporated, about 10 minutes; transfer to a small bowl. You will not add these until the stew is almost done. Cover and set them aside.

Meanwhile; in a small bowl, pour 1 cup boiling water over dried mushrooms; set aside.

In large bowl, toss beef with salt. In same dutch oven, heat remaining 1 tablespoon vegetable oil over medium-high heat until hot. Add half of beef and cook only until browned, 10 to 12 minutes, using slotted spoon to transfer beef to bowl as it’s browned. Repeat with remaining beef. Reserve drippings.

With slotted spoon, remove mushrooms from soaking liquid. Rinse to remove any grit, then coarsely chop. Strain liquid through sieve lined with paper towels. Set aside mushrooms and liquid.

Preheat oven to 350°F. Add onion and 2 tablespoons water to drippings in Dutch oven, and cook, stirring occasionally, until onion is tender and lightly browned, about 10 minutes. Add garlic and cook 2 minutes longer. Stir in tomato paste; cook, stirring constantly, 1 minute.

Return beef to Dutch oven. Add dried mushrooms and their liquid, carrots, broth, red wine, thyme, and bay leaf; heat to boiling over high heat. Cover and bake for 1 hour 15 minutes longer. Discard bay leaf before serving.


Each serving: about 370 calories, 36g protein, 13g carbohydrate, 18g total fat (6g saturated), 87mg cholesterol, 480mg sodium.


This recipe is from Good Housekeeping’s “Soups & Stews” cookbook. I added a couple of notes above, and below are my notes from my first time making this dish. I personally found this dish amazing, although I didn’t stick completely to the recipe, as remarked below.

I was unable to find dried mushrooms. I ignored these steps completely.

I forgot to get tomato paste. I had just made a spaghetti sauce, and added what little sauce was left over, but realistically it was less than a tablespoon and probably not even noticeable.

I do not have a Dutch oven that I can put in the oven, due to plastic handle. I cooked everything in a large frying pan, and transferred to a 4qt bake ware dish.