December 12, 2011

Wild Mushroom and Beef Stew

A few wks ago I went foraging in the woods with a friend and brought back Chantrelle and Bolete mushrooms. It was late and I was tired when I got home so I decided to just clean them up and dehydrate them. I wasn't sure when I was going to use these dried ones since I rarely use that kind. But I had thawed some stew beef the other day and it needed to be used. So I wandered online looking for something interesting to use them in and found this on Pioneer Woman's site.

Since I never make a recipe the same as the one I find, this is my version.....

 Wild Mushroom and Beef Stew serves 4

    2 pounds Beef Stew Meat (mine was chuck so it needed longer cooking)
    4 Tablespoons Flour
    4 Tablespoons Butter
    2 Tablespoons Olive Oil
    2 whole Shallots, peeled, coarsely chopped
    3 cloves Elephant Garlic, peeled and sliced thin
    8 ounces, Baby Bella Mushrooms, cut in half then sliced
    Dried mushrooms, whatever kind you like, approx. 1 oz or       to taste
    1/2 cup Red Wine
    1 can Beef Broth
    Salt And Pepper, to taste
    Pasta - Cooked And Drained
    2-4 sprigs Fresh Thyme
    1c. Frozen Peas

 Put dried mushrooms in a microwaveable bowl and cover with water. Microwave 3 min. or till water is hot and steamy. Let them sit while you prepare fresh mushrooms, garlic and shallots. 

Sprinkle flour and some S & P over the meat. Mix well to coat the beef. Melt the butter and add the oil in a lg. dutch oven. When hot add the beef and brown well.  

 Remove beef and if necessary add a bit more oil, then add garlic and shallots. Saute a couple min. till shallots are beginning to soften. 

 Then add fresh mushrooms, stir and let cook another minute or so. Add beef broth, red wine and dried mushrooms with their liquid . (lots of flavor there, don't waste it). Stir and then add the beef and stir well. Bring to a boil then lower to a simmer. Top with thyme and cover. Let simmer about an hr. and a half. Test the beef at that time to see if it is tender.

When its tender, add the peas and start the water for your pasta. I used egg noodles, about a half of a lg. pkg. Drain noodles and top with the stew to serve.


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