Beef and Mushroom Stew
During these cold snowy days of winter a beef stew is appreciated and serves well in warming the whole family. Naturally a beef stew takes on a more complex rich flavor with the addition of earthy type of mushrooms, and that would be Porcini, Since Porcini when found, are extremely expensive, use the dried packets and the addition of Portobello and or cremini ( baby portobello) to flavor the stew. You may also add any other vegetables you desire only add them at the beginning of step 2, just cut them into smallish cubes.
Serve with crusty Italian bread and a glass of robust red wine which will make this a memorable meal.
1 pound sirloin, trimmed of fat, cut into cubes
⅓ cup all-purpose flour
1 tablespoon olive oil
1 packet dried Porcini – reconstituted in hot water
6 cup chopped cremini or portobello mushroom caps chopped
2 cups frozen pearl onions, thawed and patted dry
2 tomatoes, chopped or canned petit chop
2 cups frozen cut broad green beans, thawed
2 carrots thinly sliced
2-3 Potatoes peeled and cubed
1 can reduced sodium beef broth
¾ cup red wine
2 teaspoon chopped fresh thyme or ½ teaspoon dry
½ teaspoon salt
¼ teaspoon fresh pepper
Place the steak pieces in a large bowl and sprinkle with flour, tossing to coat
Heat the oil in a large saucepan over medium heat and add the steak pieces (reserving any excess flour) and sauté, stirring once or twice, until browned on all sides and somewhat pink in the middle, about 3-4 minutes
Transfer steak cubes to a plate and cover – tent like - with foil to keep warm
Once you remove all the beef pieces add the mushrooms, onions, and tomatoes, and any other vegetables at this stage, to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3-4 minutes
At this point sprinkle the reserved flour over the vegetables, stirring to coat and add the green beans, broth, wine, thyme, salt, and pepper.
Increase the heat to high and bring to a boil, stirring often and reduce the heat to a simmer and cook, until the broth has thickened, about 10 - 12 minutes
Add the reserved steak and any accumulated juices and cook, stirring often, until heated through, about 4 - 5 minutes
Photo borrowed from www.cooking-at-home.com
Serve with crusty Italian bread and a glass of robust red wine which will make this a memorable meal.
1 pound sirloin, trimmed of fat, cut into cubes
⅓ cup all-purpose flour
1 tablespoon olive oil
1 packet dried Porcini – reconstituted in hot water
6 cup chopped cremini or portobello mushroom caps chopped
2 cups frozen pearl onions, thawed and patted dry
2 tomatoes, chopped or canned petit chop
2 cups frozen cut broad green beans, thawed
2 carrots thinly sliced
2-3 Potatoes peeled and cubed
1 can reduced sodium beef broth
¾ cup red wine
2 teaspoon chopped fresh thyme or ½ teaspoon dry
½ teaspoon salt
¼ teaspoon fresh pepper
Place the steak pieces in a large bowl and sprinkle with flour, tossing to coat
Heat the oil in a large saucepan over medium heat and add the steak pieces (reserving any excess flour) and sauté, stirring once or twice, until browned on all sides and somewhat pink in the middle, about 3-4 minutes
Transfer steak cubes to a plate and cover – tent like - with foil to keep warm
Once you remove all the beef pieces add the mushrooms, onions, and tomatoes, and any other vegetables at this stage, to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3-4 minutes
At this point sprinkle the reserved flour over the vegetables, stirring to coat and add the green beans, broth, wine, thyme, salt, and pepper.
Increase the heat to high and bring to a boil, stirring often and reduce the heat to a simmer and cook, until the broth has thickened, about 10 - 12 minutes
Add the reserved steak and any accumulated juices and cook, stirring often, until heated through, about 4 - 5 minutes
Photo borrowed from www.cooking-at-home.com
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