Recipe courtesy of Dickson's Farmstand Meats
From:
Food Network Magazine
Recipe courtesy of Dickson's Farmstand Meats
Watch how to make this recipe.
From:
Food Network Magazine
Old-Fashioned Beef Stew with Mushrooms
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- Level: Intermediate
- Total: 3 hr 10 min
- Prep: 20 min
- Cook: 2 hr 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 545
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 47 g
- Cholesterol
- 122 mg
- Sodium
- 1557 mg
- Level: Intermediate
- Total: 3 hr 10 min
- Prep: 20 min
- Cook: 2 hr 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 545
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 47 g
- Cholesterol
- 122 mg
- Sodium
- 1557 mg
Ingredients
Directions
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
