beef and mushroom stew
Savory beef and mushroom stew, the perfect comfort food for chilly weather.
- 1-3 Tablespoons canola oil
- 3 pounds boneless beef chuck roast (cut into 1 1/2 inch pieces – ask your butcher to do this or buy precut)
- 1 large yellow onion, diced (makes about 2 cups diced onion)
- 3 cloves garlic, minced
- 2 teaspoon dried thyme
- 2 Tablespoons tomato paste
- 3 Tablespoons all-purpose flour
- 1 14.5-ounce can diced tomatoes
- 4 cups beef broth
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 1 ½ teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 Tablespoons apple cider vinegar
- ½ cup fresh parsley, chopped (plus extra for garnish)
- Heat 1 Tablespoon of oil in a dutch oven or heavy bottom pot, with a tight-fitting lid, over medium-high heat, until the oil begins to ripple. Cooking the beef in batches (⅓ at a time) dry each piece of beef with paper towels and place in the oil in a single layer. Do not crowd the beef and make sure that each piece of meat is touching the bottom of the pot. Cook the beef until golden brown, 8-10 minutes per side. Transfer the browned beef to a shallow bowl.
- If the pot looks dry add another 1 Tablespoon of oil to the pot (leaner cuts of beef will require the addition of oil) and, using the same technique, dry and cook half of the remaining beef.
- Transfer the browned beef to the shallow bowl and use the same method to brown the remainder of the beef.
- Once all the meat is browned and transferred to the bowl, add the diced onions to the now empty pot and cook over high heat, stirring with a wooden spoon, until translucent and starting to brown, 8-10 minutes. Add the minced garlic and thyme and stir, cooking for 2-3 minutes until fragrant. If the bottom of the pot is turning brown or starting to burn, add up to ½ cup of beef broth and use the wooden spoon to scrape up the beef bits from the bottom of the pot. Once the broth has evaporated add the tomato paste and cook, stirring frequently, until the tomato paste is dark red.
- Add the flour to the onions and cook, stirring frequently for 2-3 minutes until no white spots remain.
- Add the diced tomatoes with their juices and the beef broth to the pot, bring to a boil over high heat.
- Add the browned beef to the pot along with any juices that accumulated in the bowl. Add the mushrooms, salt, and pepper to the stew.
- Bring to a boil and lower the heat to medium-low, cover and let the stew simmer for 1 hour.
- Check on the stew once every 20 minutes and stir with a wooden spoon, scraping the bottom to make sure nothing is sticking to the pot.
- After 1 hour, remove the lid and simmer uncovered over low heat for at least 30 minutes or up to 1 hour. Stir in the apple cider vinegar and chopped parsley, taste and add more salt and pepper as desired.
- Serve with crusty bread or ladle over mashed potatoes. Top with more parsley for garnish.
Serve this over mashed potatoes or along with a crusty baguette.