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Beef Stew with Red Wine & Vegetables

User Rating 5 Star Rating (2 Reviews)

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Beef and Mushroom Stew

Beef and Mushroom Stew

S. Wongkaew

Warm yourself on a cold night with a bowl of beef stew.

I find this stew the perfect combination of indulgent and earthy.

Shitake mushrooms add their delicious, full-bodied flavor to the stew, while the marjoram adds flavors that are floral and fresh. Marjoram can be substituted with fresh thyme and shitakes with crimini mushrooms.

Ingredients:

  • 1/2 cup of all-purpose flour
  • 2 Tbsp butter
  • 4 Tbsp olive oil
  • 1 kg (2 pounds) boneless beef chuck (cut into large cubes)
  • 1 large brown onion, diced
  • 1/4 cup of tomato paste
  • 2 cups of dry red wine
  • 1 cup of water
  • 4 cups of low sodium beef stock
  • 1 Tbsp of dark brown sugar
  • 1 tsp of sea salt
  • 4 medium yellow potatoes, cut into quarters
  • 4 medium carrots, cut into thick slices
  • 15 Shitake mushrooms, stemmed and caps cut into thick slices
  • 2 Tbsp of fresh marjoram or thyme
  • Freshly ground black pepper

Preparation:

  1. Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
  2. Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat. Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
  3. Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
  4. Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
  5. Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
  6. After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
  7. Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.
  8. Allow stew to cool just a little before serving.
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