Beef and Mushroom Stew – The Recipe
December 2, 2010 § 2 Comments
1 lb stewing beef – chopped into bite size pieces
1 can of beef broth or 1 1/2 cups of homemade
1/2 cup of water
1 small onion – finely chopped
2 celery stalks – finely chopped
2 cloves of garlic – finely chopped or 1 1/2 tsp of garlic powder
8 medium sized white mushrooms cut in quarters
1/2 cup of red wine
3 tblsps of worcestershire sauce
2 + 1 tblsps of olive oil
Salt and Pepper to taste
1 pkg instant gravy mix or 1 tblsp of cornstarch in 1/2 cup of water
I chopped the beef first and marinated it in 1/3 cup of the beef stock, 1/4 cup of the red wine the worcestershire sauce and some salt and pepper.
In the pot I put 2 tblsps of olive oil, the onions, celery, garlic, salt and pepper and cooked over medium heat until the veggies were soft. I turned the heat down and let that sit while I seared the beef.
In a cast iron pan I put the remaining olive oil and heated it on medium high. After pouring the marinade into the veggies, I seared the pieces of beef for about 40 seconds on each side and then added them to the pot.
I added the remaining beef broth, red wine and water and let cook over medium heat for about an hour.
Add mushrooms, salt and pepper and lower heat to low cooking for another hour.
Turn up heat to medium high and add gravy mix or cornstarch and water and stir often until sauce thickens.
Turn to low and let simmer as long as you like stirring occasionally.