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Wild Mushroom and Beef Stew

Wild Mushroom and Beef Stew

A gourmet twist on classic beef stew featuring fragrant mushrooms and tender meat mixed with fresh herbs.
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Prep Time 30 minutes
Cook Time 2 hours
Crockpot Cooking Time 4 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Dutch Oven
  • crockpot

Ingredients
  

Beef

  • 2 pounds chuck cut up into bite size cubes
  • 1 quart beef stock about

Vegetables

  • 1 large onion chopped
  • 5 cloves garlic
  • 1 pound a variety of mushrooms roughly chopped

Herbs

  • 6 sprigs thyme

Liquids

  • 1 cup Cognac
  • 1 tablespoon flour for sprinkling

Condiments

  • olive oil for cooking
  • salt to taste
  • pepper to taste

Instructions
 

Preparation

  • Cut up the meat into medium bite size cubes and season with salt and pepper on both sides. Preheat a Dutch oven or a thick bottomed pot with vegetable oil until it starts to smoke.
  • Preheat the oven to 325-degrees.
  • Place the beef into the pot, making sure not to overcrowd the pan. Allow to brown on all sides.
  • In the meantime, wash and roughly chop your mushrooms.
  • Check on the meat and remove once nice and brown. Set aside.

Cooking

  • Add in the onions, a few cloves of garlic, a few stems of thyme, a bay leaf and mushrooms and toss to cover with the fat in the pot. Sautee for about 10 minutes.
  • Add the meat back into the pot and sprinkle evenly with one tablespoon of flour. Mix to combine until none of the flour remains.
  • Take about 1 cup of cognac and pour into the pot. Deglaze by lighting the cognac or allowing it to cook out.
  • Once all the alcohol has cooked out, about 3 minutes, you will be left with beautifully glazed meat.
  • Pour in enough beef stock to cover the meat and mushrooms almost all the way. Adjust seasoning and cover with tightly fitting lid. Place into the oven for 30 minutes.
  • After 30 minutes, turn the heat down to 275-degrees and allow to cook for another 90 minutes or until meat is nice and tender.

Notes

For the CROCKPOT option: After deglazing the pan with the cognac go ahead and add the beef stock to the crock pot and cook on low for 4 hours. Check the broth levels to make sure they do not cook out during the cooking process. I used button, cremini, shitake and oyster mushrooms in this dish. If you use shitake mushrooms, make sure you remove and discard the stems as they are very woodsy and tough.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 4mg
Keyword beef stew, Comfort Food, crockpot recipes, Hearty Meals, Mushroom Stew, Wild Mushroom and Beef Stew
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