Pioneer Woman Beef Stew With Mushrooms
A scrumptious, unproblematic stew of goose egg but beef and mushrooms. Serve information technology over noodles and your life is complete!
Did yous hear the one about the mushroom that walked into the bar? Yeah. The bartender looks at him and says, "We don't serve your kind hither."
And the mushroom looks at the bartender and says, "Why not? I'yard a fun guy!"
Man, do I ever love that joke.
And human, do I ever beloved this stew, which is brimming full of another thing I love: mushrooms, baby. Mushrooms.
Offset with stew meat, ordinarily sirloin, and usually sold already cut into cubes and labeled "Stew Meat."
I love information technology when life just makes sense.
Y'all'll also demand lots and lots of mushrooms. I similar these lovely piddling brown numbers, which are sometimes chosen cremini…but are sometimes called babe portabellos.
Did you know cremini and babe portobellos are the same?
I dearest it when things autumn into identify.
I as well happen to love mushrooms.
Every bit in, honey. As in, sometimes I accept daydreams almost them.
Oh, and you want to know something else? I rinse mushrooms. Yeah. It's true. I rinse my chicken, I rinse my pork, and for the life of me I will never be able to wipe a mushroom with a damp cloth and feel like they're make clean enough to eat.
I'one thousand Pioneer Woman. And I rinse mushrooms in a colander.
And I don't intendance who knows information technology!
Shallots. I rarely have them, but when I exercise I honey them.
You can use onions instead. But effort shallots onetime! The season is then deep. So wonderful.
Merely skin the outer layer of newspaper/skin from the shallots. Virtually are the calorie-free purple shade (left), but some are white like onions (right.)
Then dice them up pretty finely.
I wanted some garlic, too. And when I want garlic, I become garlic.
I get garlic, or things get broken.
And this is simply ane of 3,675 reasons I'thousand glad Pam came into my life. Skin the clove, and so slice the clove…
So *whack*—boom each slice with the side of the pocketknife.
Information technology moves so fast, and…before you lot…know it…you lot're surrounded past perfectly minced garlic.
Throw the meat into a basin…
And sprinkle on some flour.
Toss the meat a little and then it all has a dainty, lite coating of flour.
Throw some butter in a heavy dutch oven or pot over loftier rut. High, because we desire to sear the stew meat and get a piddling colour on the outside.
Pour in a piddling olive oil, too.
When it's very hot, throw in the meat. Do a couple of batches so the meat won't be crammed in there. You lot want it to be in a single layer.
Permit it sit without stirring on the commencement side for several seconds, then flip the meat over to the other side to become information technology overnice and brown.
Remove the meat to a plate while you do the other batch. Remove information technology from the pan when it's washed.
Look at the bottom of that pan! Gorgeous. Now throw in the shallots (or onions) and garlic.
But you lot might want to retrieve to turn downwardly the heat first, or things will start to turn black actually quick.
Oops.
Now throw in the mushrooms.
And stir them around for a couple of minutes to coat them with yummy stuff and start the cooking process.
Now pour in well-nigh 1/three to one/2 cup red wine.
It makes everything good.
Grab a can of beef consomme, which can exist institute right near the beef broth in the soup aisle. I use beef consomme in my beef brisket recipe, so I always have a tin handy. But y'all tin certainly substitute broth if you'd like.
Generally speaking, consomme is a fiddling richer than broth. Also, it'south slightly more gelatinous than broth…and it's perfectly articulate. I'm a consomme freakazoid. I love the stuff, and apply information technology in a lot of beef dishes.
Cascade in nearly half the can (save the other one-half in a make clean container in the fridge), and add an equal amount of water.
Seriously, I could just slurp this up right now and exist as happy equally a mollusk.
Bring it to a rolling boil, adding in some table salt…
And plenty of freshly ground blackness pepper.
When the mushrooms are nice and bubbly…
Dump in all the meat (and the juice, too!)
Stir to combine.
Throw in a couple of sprigs of thyme…or rosemary…or both!
Then turn the oestrus to a simmer, embrace the pot, and walk abroad, baby! It'southward best that mode. Cook information technology for at least 30 minutes.
Afterwards about thirty minutes, mix about 2 tablespoons of flour with twice that corporeality of h2o and pour it into the pot to thicken the mix a little. Let it cook another ten minutes to thicken.
And here's a tip: Let the stew sit for awhile before serving. The meat just gets more than and more tender. Yum!
To serve, I broke some fettuccine noodles in half and put them to work! Egg noodles are skilful, as are a big bunch of mashed potatoes.
And spoon the magic—sauce and all—over the summit of the noodles.
Oh love. Check it out.
Delicious!
I honey you, Beef Stew with Mushrooms. I love you for who you are, and I'm then glad you're not fiddling around with carrots and potatoes and all that nonsense, and that I can just enjoy you in your stripped-down glory.
A fiddling fresh parsley never hurt anyone—sprinkle it on!
Enjoy this warm, hearty, winter-friendly stew…information technology'south just divine.
Lots of Love,
Pioneer Woman
Here's the printable:
This content is created and maintained by a third party, and imported onto this page to aid users provide their email addresses. Y'all may exist able to find more information almost this and similar content at piano.io
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a8903/beef-stew-with-mushrooms/