Beef Stew with Shiitake Mushrooms and Baby Vegetables,
There are couple of reasons I think it tasted so good. First of all I used the high quality wine from the Wine Club, which in this case was the Three Saints Steak House Red Wine, the February selection. I confess, when I cook with wine I usually buy cheap $5 a bottle wine, but the high quality wine made this stew very rich and thick and gave it an amazing taste. This red wine is a unique combination of grapes that is about 80% Cabernet Sauvingnon, and it tastes fantastic. It was also perfect for drinking with the stew. Now that I see what a difference quality wine makes, even in something that cooks for hours, I am going to use it more often! Secondly, this is not one of those stew recipes where you just dump everything together and cook it, it takes time to make. But it was well worth the time I spent. The recipe has you add each ingredient at adifferent time, nothing ends up overcooked.
After I served this my husband went out to his workshop to finish up a project he was working on. Two minutes later he came back in, gave me a big hug and kiss and said he just had to come back in because he realized he hadn’t told me how delicious dinner was. I don’t think I have ever made anything that has inspired him to do that before!
I made this stew the night before and reheated it, and the recipe indicates it tastes better reheated. I basically chopped everything up, and then just set a timer and went back in the kitchen to add the ingredients at the appropriate time. So even though it took a while to make, most of the time was hands off. I modified the recipe slightly from the original because it called for patty pan squash, which my grocery store doesn’t carry this time of year. So I substituted a yellow squash, and I also halved the recipe from the original, and still had more than enough to serve four people.
- salt and pepper, to taste
- 3 Tablespoon butter
- 1 1/2 lbs boneless beef, chuck, sirloin or stew meat
- 1 large onions
- 1/8 cup tomato paste
- 1 1/2 cups dry red wine
- 16 oz. beef broth
- 1/2 Tablespoon brown sugar
- 3/4 lb baby red potatoes
- 15 baby carrots
- 1 yellow squash
- 1/2 lb. shiitake mushrooms
- 1/2 Tablespoon dried marjoram
- Mix flour and salt and pepper. Coat the beef cubes in flour. Melt butter in heavy pan over medium high heat and brown in butter. Remove from pan.
- Add 2 more tablespoons of butter, and then saute the onions for 6 minutes.
- Mix in the tomato paste and red wine. Return the beef to the pan, along with the beef broth and brown sugar and bring to a boil. Reduce heat and simmer partially covered for 1 1/2 hours.
- Add potatoes and carrots, and cook 25 more minutes.
- Add squash and simmer 10 minutes.
- Add mushrooms and marjoram and simmer about 5 minutes. Season with salt and pepper if desired.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 576 Saturated Fat: 12g Cholesterol: 122mg Sodium: 724mg Carbohydrates: 30g Fiber: 5g Sugar: 8g Protein: 38g
Disclosure: I received product to review, all opinions are my own.