Beef Stew with Shiitakes and Vegetables
This savory, rib-sticking gourmet stew is the perfect dish to brighten up a chilly day. The beef and shitakes melt in your mouth, and are even more delicious when enjoyed as leftovers on subsequent days!
Servings: 4
Ingredients
- 0.75 pound boneless beef, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 0.5 medium onion, chopped
- 2 cloves garlic, chopped
- 0.25 cup dry red or white wine
- 1.5 cups veal stock
- 1 tablespoon all-purpose flour
- 0.5 teaspoon Hungarian paprika
- 0.5 teaspoon curry powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium bay leaf
- 0.25 pound carrot, peeled and cut into 1/2 inch chunks
- 0.25 pound parsnip, peeled and cut into 1/2 inch cubes
- 2 medium baby potatoes, washed and split in half
- 12 medium shiitake mushrooms, stems discard and sliced
- 0.25 pound cauliflower cut into 1 inch florets
- 0.25 cup peas
Instructions
- Cut the meat into 1-inch pieces. In a heavy skillet, heat the oil on medium-high heat until smoking hot. Sauté the beef at once in a single layer, and season with salt and pepper. Cook for about 5 minutes or until brown all around. For larger quantities, work in batches. Transfer the meat into a clean casserole. Degrease half of the fat from the pan, and sauté onion and garlic, until soft, about 2 minutes. Deglaze with wine and stock. With a wooden spoon, scrape the bottom of the pan to dissolve the flavors. Set the pan aside and reserve.
- In a small bowl combine flour and spices - paprika, curry, black pepper, salt. Add over the meat and toss well to coat until you don't see it anymore. Place the casserole in the oven and roast for about 6 minutes.
- Remove from the oven, pour stock and pan ingredients over the meat and stir well. Return to heat and bring to a simmer. Cover with a lid and simmer for 45 minutes, stirring from time to time and adding more stock/water if necessary. At all times, the meat should be covered entirely by at least a half inch of sauce.
- After 45 minutes, add sliced shitakes, bay leaf, carrots, parsnips, half potatoes, and cover and simmer for 30 more minutes or until beef is tender. In the last 5 minutes add cauliflower florets. Add peas and simmer for another minute. Taste and rectify the seasoning. Serve hot.
Notes
Chef tip! Instead of simmering the stew on the stove, bring it to a boil and cook in preheated oven at 375°F / 225°C for about the same amount of time, or until very tender.
