Beef & Wild Mushroom Stew

Beef & Wild Mushroom Stew
Beef & Wild Mushroom Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    pound medium mushrooms, each cut in half

  • 1

    package dried mushrooms (1/2 ounce)

  • 2

    pounds beef for stew, cut into 1 1/2-inch chunks

  • 3/4

    teaspoon salt

  • 1

    large onion, diced

  • 2

    garlic cloves, minced

  • 2

    medium carrots, each cut lengthwise in half, then crosswise into thirds

  • 2

    tablespoons tomato paste

  • 1

    cup chicken broth

  • 3/4

    cup dry red wine

  • 1/4

    teaspoon dried thyme leaves

  • 1

    bay leaf

Directions

1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add mushrooms and cook until tender and lightly browned and most of liquid evaporates, about 10 minutes; transfer to small bowl. 2. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling water. Set aside. 3. Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil. Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch; transfer to bowl. 4. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Set aside mushrooms and liquid. 5. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with 2 tablespoons water until onion is tender and lightly browned, about 10 minutes, stirring occasionally. Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly. 6. Return beef to Dutch oven; add dried mushrooms with their strained liquid, carrots, chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat. Cover Dutch oven and bake 1 1/4 hours. Add sautied mushrooms; bake 15 minutes longer or until beef is tender. Discard bay leaf before serving.

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