Old-Fashioned Beef Stew With Mushrooms
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
61
Spice
40
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Tomato Paste2 sprigs
Thyme450 g
Mixed Mushrooms4 tbsps
Unsalted Butter1 cup
All-Purpose FlourDirections:
1
Heat 2 tablespoons oil in a Dutch oven over medium-high heat
2
Season the beef with 2 teaspoons salt and 1 teaspoon pepper
3
Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes
4
Transfer to a bowl with a slotted spoon
5
Add 2 more tablespoons oil to the pot and reduce the heat to medium
6
Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes
7
Move the vegetables to one side and add the tomato paste to the empty side
8
Cook until it darkens around the edge, about 2 minutes; stir into the vegetables
9
Add the wine and bring to a boil
10
Return the beef and any juices to the pot; add the stock
11
Bring to a boil, skimming any foam off the top
12
Add the thyme
13
Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours
14
Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid
15
Tent the beef mixture with foil
16
Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface
17
Return the liquid to the pot
18
Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat
19
Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes
20
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat
21
Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes
22
(Pour off any extra liquid, if necessary
23
) Season with salt and pepper
24
Remove from the heat and set aside
25
Melt the butter in a saucepan over medium-low heat
26
Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes
27
Whisk in 2 cups of the reserved cooking liquid
28
Stir this sauce into the pot with the vegetables; bring to a simmer
29
Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes
30
Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme
31
Add the mushrooms and simmer until heated through, 5 minutes
32
Season with salt and pepper; sprinkle with parsley
33
Photograph by David Malosh