Beef and Wild Mushroom Stew

Total Time:
3 hr 10 min
Prep:
30 min
Cook:
2 hr 40 min

Yield:
3 quarts
Level:
Intermediate

Ingredients
  • 6 strips bacon, diced
  • 2 pounds beef shoulder, excess fat removed, cut into 1-inch cubes
  • 1 tablespoon salt
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 pound mixed wild mushrooms, such as wood ear, chanterelle, morels, shiitake and porcinis, cleaned and cut medium dice
  • 1 cup onion, cut into small dice
  • 1/2 cup carrot, peeled and cut into small dice
  • 1/2 cup celery, cut into small dice
  • 1/2 cup parsnip, peeled and cut into small dice
  • 1/2 cup leek, white only, cut into small dice
  • 2 teaspoons minced garlic
  • 1 cup dry red wine
  • 1 (12-ounce) bottle of beer (preferably an amber)
  • 2 1/2 quarts veal stock
  • 2 tablespoons Worcestershire sauce
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 teaspoon allspice
  • 2 tablespoons tomato paste
  • 1 1/2 pounds russet potatoes, peeled and cubed
  • 1/2 cup chopped fresh parsley leaves
Directions

In a large pot or Dutch oven over medium-high heat, render the bacon until crispy, about 4 to 5 minutes. While the bacon is cooking, season the beef with the salt and black pepper, then dredge in the flour. Remove the bacon from the pan using a slotted spoon and set aside on a paper-lined plate to drain. Add the oil to the rendered bacon drippings in the pot and once hot, add the floured beef, in batches. Sear the beef on all sides until evenly browned, about 8 to 10 minutes, then remove from the pan. Repeat the process with the remaining beef.

Add the mushrooms. Cook the mushrooms for 7 to 8 minutes, stirring occasionally, and add the onions, carrots, celery, parsnips and leeks. Cook the vegetables for 5 minutes. Add the garlic to the pan and cook for an additional 30 seconds. Deglaze with the red wine and scrape the browned bits from the bottom of the pan with a wooden spoon. Add the beer and scrape the pan again to remove any bits on the bottom of the pan. Add the veal stock, Worcestershire sauce, thyme, bay leaves, allspice and tomato paste. Bring the pot to a boil, and reduce the heat to a simmer.

Cook the stew for 1 1/2 hours, stirring occasionally to ensure that the stew does not stick to the bottom of the pan. Add the potatoes to the pan and cook until the potatoes are soft, about 40 minutes. Stir in the reserved bacon and chopped parsley, re-season if necessary, and serve immediately.


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    9 Reviews
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    This is a wonderful, rich recipe. We made it with two-year-old frozen bison and it was still luscious! It is rich and delicious and has become a staple in our household!
    My husband loves stew, but complains that most are too thin. This one was perfect! I did do some modifications: I used leg of lamb instead of beef. I omitted the mushrooms as I'm allergic but just added more veggies. Also, to make it thicker, once I cooked the veggies, I added flour and cooked that for about 5 minutes. I also used just 2 quarts of beef stock instead of veal. I simmered it a bit longer than he called for, and it was perfect! Will be making this again and again this winter!
    I used just 2 qt. of beef stock (couldn't find veal) instead of the full amount, and the dish came together well. I added the beef back in with the stock, right before the first long simmer.
     

     
    Like others have mentioned, it seemed like a lot of liquid until I added the potatoes. They nearly broke down completely after 40 minutes of boiling and thickened everything up. The spuds also tamed the bitter taste that I always worry about with beer in the mix.
     

     
    In the end, it was a good, solid stew -- just the thing on a stormy winter night. I'll be making it again.
    We've been not feeling well in our house for the last week. Time for some comfort food. Beef Stew sounded right. We read this recipe and decided this was it. We read the reviews. Hum, too soupy. Forgot to tell us to put the beef back in. My end result was thick and rich - put the beef back in at the addition of the stock. My toughest food critic (16 yr old son) thought this was great!. I started it in my big Le Cruset. It wasn't big enough, but it was the right start before transfering to my big (4 gallon) Calphalon stock pot at the 1 1/2 hour mark. You got to sear that meat and make sure that the flour gets cooked real hard. That's the beginning of the roux to thicken the stew. It might seem like it is burning. It isn't - cause you deglaze it. Make sure you dice the veggies small. That adds to the thickening process. I did add a little less stock - 2 quarts instead of 2 1/2. And simmer it hard - stir it often so it doesn't stick. Really watch this. In the end we had a thick, rich, flavorful stew that passed my food critic's test. It passed mine too. Big flavor stew for comfort. Serve it with thin slices of sourdough bread. Now that's the comfort we were looking for. Looking forward to left overs.
    One of my favorite things to cook all afternoon for dinner.
    This stew is incredibly rich and full of flavor.
    Recipe doesn't say when to put the meat back in the pot, I put it back in when the wine is called for. Used precut "stew meat" from butcher & it turned out so tender it cut with a spoon; first time I've ever seen that in a stew.
     

     
    Pot looks alarmingly soupy after all liquids added, simmer aggressively(!). After about three hours the broth simmered down to a wonderfully rich broth.
    I've made this a few times and it's a hit every time. The only adjustments that I make are using dried porcinis and fresh cremini and oyster mushrooms. Also, I find that the recipe calls for too much liquid, so I use half of what the recipe calls for and then I thicken it with a little cornstarch right at the end.
    My boyfriend absolutely loves this stew and so do I! I made the following adjustments:
     
    I used a package of dried wild mushrooms from Trader Joes - soaked them in warm water for 30 minutes. Then put these mushrooms into the pot along with 1 package of sliced regular/white mushrooms from regular grocery store. I saved the water from the mushrooms, put in more water to make 2 quarts, and put in 2 beef bullion cubes and microwaved until hot. Then used this "stock" instead of the veal stock.
     
    Also did not use the turnip or leek, just an extra carrot and celery.
     
    I also used less potatoes and used Bisquick to make dumplings on top of the stew.
     
    While the Bay Leaves do give it flavor, it is the FRESH THYME that REALLY gives it that extra YUM! Dried Thyme would make this only an "OK" stew.
     
    You will definately win hearts with this recipie on a cold winter day!
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