beef-mushroom stew

P1110722P1110723P1110724P1110726P1110730P1110735P1110738P1110740P1110744P1110745P1110747P1110748

celebrating three years together with my partner means, for us, a simple dinner at home. when you don’t have the time to head out to a restaurant for a proper long dinner, you want something hearty and comforting.

I went onto The Pioneer Woman because I love Ree and her photography and recipes, and the fact that she has a manly cowboy as a husband and little boys to feed means she knows what men like to eat.

it was a weekday-night, and so I couldn’t really do anything too complicated, but this stew looked to be the thing! how can you go wrong with simmered mushrooms and beef in wine? when we had it for dinner that night, it was good, but it was much much better the next day as lunch.

I’m leaving my quantities and notes here because I did a half batch and made some substitutions, but head over to Ree’s for more step-by-step photos!

  1. dice 420g of british stew beef meat – usually this refers to some sort of marbled meat that becomes tender with long, slow cooking on low heat. heat 1 tablespoon of olive oil with 1 tablespoon of butter to high heat. sear the meat until it is mainly brown on the outside – but don’t cook it through! transfer to a plate while you get on with the rest.
  2. dice 1 shallot and 2 cloves of garlic and heat up the pan (that you used to sear the beef in – don’t clean it!) and saute the garlic and shallots for two minutes on medium heat. add 120g of brown cremini mushrooms, and cook for 2 more minutes.
  3. pour in about 1/4 cup of red wine – I bought a tiny bottle of jacob’s creek as I don’t drink regularly – as well as 1.5 cups of water and 1/3 of a beef stock jelly. give it a stir, add ground black pepper liberally. add the browned meat back in, as well as 2 sprigs of fresh thyme.
  4. cover and simmer for 40 minutes, and after that make a flour slurry with cold water and pour it into the stew to thicken up the liquid for another 10 minutes on medium heat.
  5. serve over pasta or egg noodles!

this stew tastes very continental – in that I don’t recognize it as british or european, and initially I thought the stew liquid tasted very much like mushroom soup – but in a good way. this is good for the man in your life who likes meat (and which man doesn’t?)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s