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!
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. 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 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 . 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 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.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Veal is lean and cooks quickly — watch it closely so it doesn't dry out. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
