Meaty Goodness: Hearty Beef and Mushroom Stew 🥩🍄 - Thursday, Week 36

Preparation Time: 30 minutes
Cooking Time: 2 hours
Serves: 4-6

Introduction

Welcome back, fellow foodies! Thursday calls for a hearty dish that can be a meal in itself, and what could be better than a rich Beef and Mushroom Stew? Not only will this stew fill your home with mouth-watering aromas, but it also promises a gastronomic journey that explores the depth of flavors in beef, mushrooms, and earthy root vegetables. Let's dig in!

Ingredients

• 1 kg Beef chuck, cut into cubes
• 400 g Assorted mushrooms (shiitake, portobello, cremini), sliced
• 2 large Carrots, chopped
• 2 large Potatoes, chopped
• 1 Onion, finely chopped
• 4 cloves Garlic, minced
• 1.5 liters Beef broth
• 250 ml Red wine
• 3 tbsp Olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp Rosemary, finely chopped
• 1 tsp Thyme, finely chopped
• Salt and pepper to taste

Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
2. Cook the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion and garlic until translucent.
3. Deglaze the Pot: Add the red wine to the pot, scraping off any browned bits from the bottom. This is where a lot of the flavors are!
4. Add Mushrooms and Herbs: Introduce the sliced mushrooms, rosemary, and thyme to the pot. Stir well, allowing the mushrooms to soften and absorb the wine.
5. Return the Beef: Add the browned beef back into the pot, along with the Worcestershire sauce.
6. Pour in Broth and Add Vegetables: Add the beef broth, chopped carrots, and potatoes to the pot. Stir to combine all the ingredients.
7. Low and Slow: Bring the stew to a gentle boil, then reduce the heat, cover, and let it simmer for at least 1.5 hours. The longer it cooks, the more tender the beef will become.
8. Season to Taste: After the stew has cooked and the beef is tender, taste for seasoning. Add salt and pepper as needed.
9. Serve: Ladle the stew into bowls, garnishing with additional fresh herbs if desired.

Wine Pairing

Given the hearty, meaty nature of this dish, you'll want a wine that can stand up to it. A robust red like a Cabernet Sauvignon, Zinfandel, or even a Syrah would be excellent choices.