Most stews don’t use mushrooms, so this is a rather unique recipe. Dried mushrooms are actually a delicious addition to beef stew. Try this recipe and taste it for yourself!
How To Make Beef and Mushroom Stew
3 hrs 10 mins
3 hrs 40 mins
- 1/2 cup porcini mushrooms dried
- 1 cup water warm
- 1/4 cup olive oil
- 3 lb beef chuck cut into 2-inch pieces
- 2 onions large, finely chopped
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 pinch ground cloves
- Salt to taste
- Pepper to taste
- 2 cups beef broth
- Soak mushrooms in water for 30 minutes. Remove mushrooms and reserve the liquid.
- Rinse the mushrooms under cold running water. Coarsely chop the mushrooms.
- Strain the mushroom liquid through a paper coffee filter in a bowl. In a large skillet, heat the oil over medium heat.
- Pat the beef dry. Add the beef to the skillet and brown well on all sides, for about 10 minutes, transferring the pieces to a plate as they brown.
- Add the onions to the pot and cook for about 5 minutes, or until softened. Stir in the tomato paste. Add wine and bring the liquid to a simmer.
- Return the meat to the pan. Add the mushrooms and their liquid, bay leaves, cloves and salt and pepper to taste. Add the broth.
- Cover and simmer, stirring occasionally until the meat is tender and liquid is reduced. It should take 2 ½ to 3 hours. Once done, remove bay leaves and serve hot.
Calories: 553kcal | Carbohydrates: 7g | Protein: 45g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 527mg | Potassium: 940mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 5mg