Beef Stew With Red Wine, Mushrooms And Horseradish Cream
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1360 g
Beef Chuck Roast2 cups
Red Wine (such as merlot)1 cup
Madeira Wine2 tbsps
Butter2 large
Onion (cut into large dice)2 cups
Celery (diced)1.5 tbsps
Sweet Paprika1 tsp
Paprika (smoked)1 tbsp
Dried Thyme1 tsp
Ground Cloves3 cups
Beef Stock (low-sodium)1 cup
Heavy Cream (cold)1 cup
Sour Cream1 pinch
Salt1 pinch
Sugar1 pinch
CayenneDirections:
1
Watch how to make this recipe
2
In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep
3
When cool, drain, reserving the soaking liquid, and chop the mushrooms finely
4
Preheat the oven to 325 degrees F
5
Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper
6
Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil
7
Brown the beef in the oil in two or three batches, giving the meat some space
8
Add the browned meat to a bowl or baking dish as you go
9
Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan
10
Cook until reduced by a third, about 3 minutes; then pour the wine over the meat
11
Set aside
12
Add the butter, onions and 1/2 teaspoon salt to the saucepan
13
Cook until the onions are soft and brown, about 20 minutes
14
Add the celery and the shiitake and cremini mushrooms
15
Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes
16
Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl)
17
Cook, stirring, for 5 minutes
18
Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl
19
Bring to a simmer
20
Cover the pan and transfer it to the oven
21
Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer
22
Serve in bowls, topped with dollops of Horseradish Cream
23
Whip the cream in a cold metal bowl until soft peaks form
24
Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine