Braised Beef and Wild Mushroom Stew

Name: Braised Beef and Wild Mushroom Stew
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 2 servings
Cuisine: European
Ingredients: 1 pound beef chuck roast (boneless, cut into 1 1/2-inch cubes); 1 tablespoon olive oil; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1 yellow onion (chopped); 2 clove garlic (minced); 4 ounce cremini mushrooms (quartered); 4 ounce shiitake mushrooms (stemmed and sliced); 2 tablespoon all-purpose flour; 1 cup dry red wine; 2 cup beef broth; 1 tablespoon tomato paste; 1 bay leaf; 2 fresh thymes; 1.5 pound Russet potatoes (peeled and quartered); 0.25 cup heavy cream; 2 tablespoon butter; 2 slice crusty bread; 2 tablespoon fresh parsley (chopped)

Rich, tender beef and earthy wild mushrooms slowly braised in a savory broth with herbs, served over creamy mashed potatoes and with crusty bread.

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Servings: 2
Cuisine: European
Difficulty: Medium
Cost: $17.38/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound beef chuck roast (boneless, cut into 1 1/2-inch cubes)
1 tablespoon olive oil
1.5 teaspoon salt
0.75 teaspoon black pepper
1 yellow onion (chopped)
2 clove garlic (minced)
4 ounce cremini mushrooms (quartered)
4 ounce shiitake mushrooms (stemmed and sliced)
2 tablespoon all-purpose flour
1 cup dry red wine
2 cup beef broth
1 tablespoon tomato paste
1 bay leaf
2 fresh thymes
1.5 pound Russet potatoes (peeled and quartered)
0.25 cup heavy cream
2 tablespoon butter
2 slice crusty bread
2 tablespoon fresh parsley (chopped)

Instructions

Season 1 pound beef chuck roast cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Add 1 chopped yellow onion to the pot and cook until softened, about 5 minutes.
Stir in 2 minced garlic cloves, 4 ounces quartered cremini mushrooms, and 4 ounces sliced shiitake mushrooms. Cook for 5-7 minutes, until mushrooms are softened and browned.
Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir for 1 minute.
Pour in 1 cup dry red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly reduced, about 3-5 minutes.
Stir in 2 cups beef broth, 1 tablespoon tomato paste, 1 bay leaf, and 2 sprigs fresh thyme. Return the browned beef to the pot.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 1/2 to 2 hours, or until the beef is fork-tender.
While the stew braises, prepare the mashed potatoes: Place 1 1/2 pounds peeled and quartered Russet potatoes in a large pot and cover with cold, salted water by 1 inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
Drain potatoes thoroughly. Return to the hot pot over low heat for 1 minute to dry them out. Mash with a potato masher, then stir in 1/4 cup heavy cream, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy.
Remove the bay leaf and thyme sprigs from the stew before serving. Season the stew with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste. Serve the braised beef and wild mushroom stew over creamy mashed potatoes, with slices of crusty bread on the side. Garnish with chopped fresh parsley, if desired.

Notes

You can use a mix of mushrooms (cremini, shiitake, oyster) for more complex flavors. This stew is excellent reheated the next day.

Nutrition (per serving)

Calories: 1150
Protein: 78.5 g
Carbohydrates: 110.1 g
Fat: 45.6 g
Fiber: 15.3 g
Sodium: 2200 mg
Saturated Fat: 23.5 g
Sugar: 12.8 g
Cholesterol: 220 mg