Beef Mushroom Stew

About this Recipe

I recently learned that the definition of mycophile is a devotee of mushrooms especially : one whose hobby is hunting wild edible mushrooms. My Grandfather was a mushroom hunter and would come to visit with baskets of wild mushrooms that he had foraged. In the past couple of years with the boom of mushroom media happening around the world, I have felt some of that same mycophilia: the love of mushrooms.

Grandmother's Kitchen Tips for Beef Mushroom Stew:

1. Do not wash the frying pan between cooking the beef and the vegetables. The flavors from the beef will be delicious in the rest of the dish.

2. Rather than washing your mushrooms, you can gently brush the dirt off with a mushroom brush.

3. When it comes to beef stew recipes you want to use the right cut of beef, as using the wrong cut of beef will result in beef that won't break down the right way in your beef stew recipe. You'll be left with chunks of tight, dry beef rather than melt in your mouth beef. The cut of beef you should use for your beef stew recipes should always be boneless chuck.

4. Find a good butcher where you live and try and get grass fed beef if it is available. Grass-fed beef comes from grass-fed cattle that usually come from more traditional farming methods which means the beef will be premium quality.


Ingredients

(Print)

Makes: 10 Servings

3 1/2 pounds boneless beef, chuck roast-trimmed works well-cut into 2-inch pieces

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

4 Tablespoons olive oil, divided

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock -(one 946ml box)

6 russet potatoes, medium size - peeled washed and cut into big chunks

3 carrots, peeled and cut into 2 inch chunks

14 mushrooms, large ones - cut into quarters

2 celery sticks cut into pieces about one inch long

salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees F.

2. Prepare the vegetables and set aside.

3. Stir the flour, salt and pepper together in a large bowl.

4. Dab the pieces of meat dry with a paper towel then toss them into the flour bowl and lightly coat each piece.

5. Save the leftover bits of flour.

6. Heat 2 tablespoons of olive oil in a heavy bottom large frying pan over high heat.

7. Add the meat to the pan and saute until brown on all sides, about 10 minutes cooking time. Do not overcrowd the pan. Do in batches if necessary.

8. Transfer the browned meat into a Dutch oven or roasting pan set onto the stove beside the frying pan.

9. Do not wash the frying pan. Turn down heat to medium low. Add the remaining 2 tablespoons oil to the pan. Add the onions and garlic and saute for 5 minutes or until golden brown. Use tongs to transfer the golden onion into the Dutch oven arranging over the beef.

10. Prepare the gravy by adding the left over flour to the frying pan and browning it lightly. Stir while you are doing and be careful not to burn the flour.

11. Add the beef broth to the frying pan and turn up the heat, stirring well and constantly until you form a thickened gravy. Pour the gravy over the beef in the Dutch oven.

12. Add the prepared potatoes, carrots, celery and mushrooms to the pot. Stir in gently.

13. Do a taste test of the gravy and season with a little salt and pepper if needed.

14. Put the stew into the oven and set the timer for 20 minutes. Open the oven and give the stew a stir, then return to the oven and bake for another 40 minutes until the vegetables are tender but still hold together.

ENJOY!

Return to this Beef Mushroom Stew recipe or check out more recipes at Grandmother's Kitchen

This mushroom dish uses the classic white button mushrooms (Agaricus bisporus) that you find most produce aisles any time of year. They are naturally high in vitamin B, and have no sugar or starch of any kind so they are great for diabetics. The seemingly boring white mushrooms is actually very high in nutrients like B vitamins and protein. The proteins of edible mushrooms like Agaricus bisporus, maybe viewed as a natural source of antibacterial agents.(1)

What an animal eats has a direct effect on the overall quality, leanness and nutrition density of the meat. Cows are naturally grass eating vegetarians so grass fed means they are eating a completely natural diet. Grass-fed beef tends to be lower in overall fat content, have a more nutritionally optimum Omega 6: Omega 3 ratio, and grass-fed beef is also higher in precursors for Vitamin A and E and cancer fighting antioxidants such as GT and SOD activity as compared to grain-fed contemporaries.(2)

References

(1) Mohammad Hassan Houshdar Tehrani,*,a,d Elham Fakhrehoseini,b Mohammad Kamali Nejad,b Hadi Mehregan,b and Mojdeh Hakemi-Valac. Search for Proteins in the Liquid Extract of Edible Mushroom, Agaricusbisporus, and Studying their Antibacterial Effects. Iran J Pharm Res. 2012 Winter; 11(1): 145–150.

(2) Cynthia A Daley, Amber Abbott,1 Patrick S Doyle,1 Glenn A Nader,2 and Stephanie Larson2. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutr J. 2010; 9: 10. Published online 2010 Mar 10. doi: 10.1186/1475-2891-9-10



Privacy | Contact

© grandmotherskitchen.net