Slow-Braised Beef Stew with Mushrooms Recipe

Ingredients

4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
1 About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions

Preparation

Step 1

1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.

2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.

3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.

4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.

5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.

6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.
Note:

Don't confuse beef short ribs with back ribs cut from the beef loin.

If you don't have a slow-cooker, put meat in a 2-inch-deep, 4- to 5-quart baking pan (about 9 by 13 in.); heat liquids and flavorings (step 2), pour over meat, and seal with foil. Bake in a 350° oven until meat is very tender when pierced, 2 1/2 to 3 hours. After 1 hour, check liquid and add water up to original level. Reseal pan with foil and return to oven; after 30 more minutes, check and adjust liquid level again. When meat is tender, continue with step 3; leave meat in pan, draining off liquid, or transfer to a casserole.

You can make this dish up to 2 days ahead; let cool, then cover and chill. Bake, covered, in a 350° oven until meat is hot, 20 to 25 minutes. Serve stew with hot cooked rice or mashed potatoes.
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REVIEWS:

Remarkably good and so easy! I left out the Chinese five spice because I didn't have any and it was still terrific! I served it over mashed red potatoes with a salad of mixed greens, roasted tomatoes and fresh orange from the orange you peel for the seasonings.

SO GOOD! Smelled wonderful while it was cooking. Very easy to throw together in the crock pot. However, the finishing steps were a little more complicated that the usual slow cooker recipe. Flavors were amazing - slightly Asian. I imagine you could leave out the orange and 5 spice powder for a completely different, but still great, flavor. Served with a big salad and French bread.

I enjoyed the meal but my mother and sister enjoyed it more.

I was not a big fan of this dish. I thought it was too much work for the outcome, but maybe with a few tweaks it would be better.

Excellent recipe. Worthy of a company dinner and not difficult to make. Everyone I've served this to has raved about it. Also, unusual combination of herbs and spices not usually associated with a beef and mushroom stew. I served it with basmati rice.

Very good and easy! It smells so good while cooking. The beef is so tender. It was the first time I shared my cooking with others, and everybody liked it! I did not do the last step to cook the mushroom; instead I finished the steps in slow cooker only. That made my cooking much easier.

I followed the recipe 100%, even the orange peel and ginger. I can honestly say I was not disappointed. Maybe it could lose the orange peel, maybe not. The depth of flavor created following the recipe is just unbelievable. I won't say this will replace my beef stew favorite recipe but it will be something I will gladly serve guests, not just my family.

This recipe is a great recipe for both family and dinner guests...It is tender and delicious and full of flavor., and the presentation is beautiful....I did not have port or cream sherry, so substituted with red wine. It is always great when you can cook the meat in the crock pot, reducing the need to run the oven for hours.. This is a keeper..

I thought this was really good and fairly easy and my guests liked it too. Use 1/2 short ribs and 1/2 chuck and the meat was tender and tasty. I would probably make this again, although not any time soon.

This was a delicious recipe! NOT easy, which is how I usually like my slow cooker recipes. However, the meat was so beautifully tender and the flavors were delectable. We used a 4 # roast and chopped it up. We served it over mashed potatoes. Followed the recipe to a T and so glad I did. I'll make it again.