Beef & Mushroom Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 1.8-2 lb chuck steak (800-900 grams, diced, you can also use gravy steak, casserole beef, etc.)
• 1 onion (sliced in half moons)
• 1 tablespoon butter
• 3 cloves garlic (diced finely)
• 2 tablespoons Worcestershire sauce
• 10 ml fish sauce (about 2 teaspoons)
• 10 ml soy sauce (about 2 teaspoons)
• 2 tablespoons tomato paste
• 2 bay leaves
• 500 ml beef stock (2 cups)
• 1 tsp black pepper
• 11 oz mushrooms (320 grams, halved,)
• 1 tablespoon olive
• 2 teaspoons butter
• 1/2 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 large carrot (sliced thick)
• 1 tablespoon flour (for thickening)
• 1/4 water
• 2 tablespoons parsley (for garnish)
• Extra black pepper (for garnish)

Instructions

1. 1

   Prepare the ingredients. Cut the beef into large cubes, slice the onions into half moons, cut the mushrooms in halves, and slice the carrot.

2. 2

   Sear the beef. Heat a large, heavy pot or saucepan over medium-high heat. Add 1 tbsp olive oil and half of the beef, sear for 1-2 minutes on each side and remove to a bowl; repeat with the remaining beef.

3. 3

   Saute the onions. Add butter and onions and saute for 2-3 minutes.

4. 4

   Combine onions and beef. Add the beef to the onions and follow with all other ingredients listed under the beef stew main: garlic, fish sauce, soy sauce, Worcestershire sauce, tomato paste, bay leaf, and pepper. Pour in the beef stock and stir through. Bring to a simmer, cover with a lid and cook for 1 hour, stirring a few times.

5. 5

   Pan-fry the mushrooms. Heat a large frying pan over medium-high heat. Melt a little oil and butter and add the mushrooms. Cook for about 3-4 minutes without disturbing, then stir through, and cook for 3-4 more minutes. Season with salt and cook for 3 more minutes. You need about 10 minutes to get those mushrooms golden brown. Finally, drizzle with a tablespoon of Balsamic vinegar and stir for 30 seconds. Set aside.

6. 6

   Continue cooking the stew. After 1 hour, add the pre-cooked mushrooms and carrots to the stew. Cook for 40 more minutes.

7. 7

   Make a flour slurry. Once the stew is cooked, we need to thicken it ever-so-slightly. Whisk a tablespoon of flour in ¼ cup water until smooth slurry forms. Stir this mixture into the beef stew and see it thicken right away.

8. 8

   Garnish and serve.: Garnish. Top the stew with fresh parsley and extra pepper and serve over my sour cream mashed potatoes, rice, quinoa or with vegetables.