Tag Archives: Stew

Shroom’n Good Mushroom Stew

21 Jan

Now that I don’t eat beef or pork I needed to find a substitute for a hearty beef stew and this, my friends, is it. If you don’t like mushrooms then this will not work for you, but if you do, you will love it. It is easy and quick to make, as it doesn’t have to cook for hours like a meat stew and completely fills that need of a hot stew on a cold day.

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The original recipe calls for potatoes. I know this sounds crazy but I don’t like potatoes in my stew. I prefer to serve it with potatoes and I added peas, we love peas in this house. You can use frozen peas or canned but I prefer fresh. Our grocery store now carries organic fresh peas that are delicious, I use them in everything. As for the mushrooms, I like them chopped but not small, nice big pieces make a nice stew, especially since mushrooms shrink so much when cooked.

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Ingredients:

2 Tbs Olive oil

1 10 oz Container button mushrooms, stemmed and chopped

1 10 oz Container baby portobello mushrooms, stemmed and chopped

1 Large Vidalia  or yellow onion, chopped

2 Celery stalks, chopped

2 Carrots, chopped

3 or 4 Garlic cloves, minced

1 Cup dry red wine

1/4 All purpose flour

3 to 4 Cups vegetable broth

2 Tbs Tomato paste

1 Cup peas

3 Tbs Fresh thyme leaves or 2 tsp dry

2 Tbs Fresh chopped rosemary or 1 tsp dry

1 Tbs Bragg Liquid Aminos

Salt and pepper to taste

Directions:

Pour the olive oil into a large pot or Dutch oven and place over medium heat. Add onions, carrots and celery; cook until they begin to soften about 10 minutes, stirring occasionally. Add garlic and cook for 2 or 3 minutes until the garlic becomes fragrant. Add mushrooms, cook until tender, stirring as they cook.

Add red wine and bring to a simmer. Let it simmer until wine is reduced by about half. Stir in flour a little bit at a time until fully incorporated.

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Add 3 cups of broth, tomato paste, peas, Bragg Liquid Aminos, thyme, rosemary and salt and pepper to taste. Stir well and make sure tomato paste gets incorporated. Bring to a low boil, then turn down heat to allow it to simmer for 30 minutes. If it thickens too much add some more vegetable broth.

Serve over egg noodles, mashed potatoes, rice or with a nice crusty loaf of bread!

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* Recipe adapted from Connoisseurusveg

 

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Boeuf Bourguignon: A Fancy French Beef Stew

1 Feb

Here in the Northeast we are in a deep freeze and waiting on another snow storm, so what can I make that is hearty and warming? Beef stew but not just any beef stew, a French stew that is quite easy and very delicious. My husband actually said it was amazing!

Getting prepared...

Getting prepared…

Here’s what you’ll need:

Light olive oil

3 lbs Stew meat, cubed and trimmed

1 lb Carrots, peeled and cut into coins

2 Yellow onions, thinly sliced

10 Cloves of chopped garlic

1/2 Cup Cognac

2 Cups good quality dry red wine

2 1/2 to 3 Cups beef broth

2 TB tomato paste

1 tsp Dried thyme

4 TB Room temp butter

3 TB Flour

1 lb Whole, frozen pearl onions

1 lb Fresh button mushrooms, thickly sliced

3 Bay leaves

Kosher salt

Freshly ground pepper

Chopped fresh parsley

Directions:

Using paper towels, dry the beef cubes thoroughly and sprinkle with evenly with salt and pepper. Heat 2 TB olive oil in a large Dutch oven over medium heat and sear the beef cubes in a single layer, working in batches until they are browned on all sides. Do not crowd the cubes, give them room to cook properly. Set seared cubes aside.

Add carrots, onions, garlic, 1 TB kosher salt, 2 tsp black pepper to the Dutch oven and sauté for about 5 minutes until onions are browned. You may need to add more oil. Once the onions are nicely browned, add the cognac to deglaze the pan and cook another 10 minutes on medium.

Add beef back to the Dutch oven with the juices. Add wine and enough beef broth to almost cover the meat. Add tomato paste, thyme and bay leaves. Bring to a simmer, stir occasionally. Once liquid starts to simmer slightly, cover with lid and cook on low for about 1.5 to 2 hours or until meat is tender when pierced with a fork.

Now, mix the 2 TB butter with the 3 TB of flour in a small bowl, set aside. Saute mushrooms with butter just until mushrooms become soft.

Add the mushrooms, pearl onions, and the flour/butter mixture to the stew. Bring the stew to a boil then reduce to a simmer. Cover and cook for another 30 minutes. Remove bay leaves, add salt and pepper if needed.

Garnish with fresh parsley, serve with crusty French bread, egg noodles or mashed potatoes and of course a nice red wine!

The finished product with mashed potatoes! Bon Appetit!

The finished product with mashed potatoes! Bon Appetit!

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