Italian Beef Stew with Roasted Mushrooms

Ingredients

• 3 lb (1.1 kg) beef chuck, cut into 2-inch chunks
• 1 1/2 tsp salt or to taste
• 3/4 tsp freshly ground black pepper
• 1/3 cup (40 g) all-purpose flour
• 2 tbsp olive oil, plus more as needed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2-3 carrots, diced
• 2 celery ribs, diced (optional)
• 4 garlic cloves, grated
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed or diced tomatoes
• 3 cups (720 ml) beef broth, plus more as needed
• 1 tsp dried oregano
• 1 tsp dried thyme or Italian seasoning
• 1 bay leaf
• 1 tsp honey
• Salt and pepper to taste
• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 1 lb (450 g) cremini or button mushrooms, sliced
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Chopped fresh parsley
• Grated Parmesan, optional
• feta cheese, optional
• Stuffed cheesy bread rolls, polenta, or mashed potatoes for serving

Instructions

1. 1

   Heat oven to 425°F (220°C) for the mushrooms....: Heat oven to 425°F (220°C) for the mushrooms. Line a rimmed baking tray with parchment.

2. 2

   Pat beef dry. In a large bowl, combine...: Pat beef dry. In a large bowl, combine salt, pepper, and flour. Add beef and toss to evenly dredge, shaking off excess.

3. 3

   In a heavy pot or Dutch oven, heat...: In a heavy pot or Dutch oven, heat 2 tbsp olive oil over medium-high. Brown beef in batches on all sides, 6 to 8 minutes per batch; add oil as needed. Transfer browned beef to a plate.

4. 4

   Reduce heat to medium. Add 2 tbsp olive...: Reduce heat to medium. Add 2 tbsp olive oil, then onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute.

5. 5

   Deglaze with red wine, scraping up browned bits....: Deglaze with red wine, scraping up browned bits. Simmer 2 minutes to reduce slightly. Add tomatoes, beef broth, honey, oregano, thyme, bay leaf, and the browned beef with juices. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 75 to 90 minutes, stirring occasionally, until beef is very tender. Add broth if needed to maintain a stew consistency.

6. 6

   While the stew simmers, roast the mushrooms: on...: While the stew simmers, roast the mushrooms: on the prepared tray, toss mushrooms with olive oil, salt, and pepper. Roast 18 to 22 minutes, stirring once, until browned and concentrated.

7. 7

   Add the potatoes and roasted mushrooms into the...: Add the potatoes and roasted mushrooms into the stew. Continue simmering uncovered for 30-40 minutes or until the potatoes and beef are fork-tender. Season to taste with salt and pepper.

8. 8

   Discard bay leaf. Ladle into bowls, top with...: Discard bay leaf. Ladle into bowls, top with parsley and Parmesan if using. Serve with crusty bread, polenta, or mashed potatoes.