How to make Hearty Beef Stew with Mushrooms, Carrots and Potatoes

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By ProChefBlog
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make Hearty Beef Stew with Mushrooms, Carrots and Potatoes

With the winter season fast approaching in the northern hemisphere it is time to pull out hearty recipes. This particular recipe with have the crowd coming back for more.

Difficulty: Moderate

Instructions

Things You'll Need:

1200 gr boneless beef chuck, cut into 20 mm pieces
100 gr all purpose flour
5 gr fresh thyme
5 gr paprika
100 ml olive oil
200 gr brown onions, shredded
50 gr garlic cloves, peeled and sliced
300 gr shitake mushrooms, cut into 4
300 gr tomatoes, skinned and deseeded
300 gr carrots, peeled and cut into 20 mm pieces
300 gr small potatoes, scrubbed
900 ml beef stock
Salt and Pepper (to taste)

Step 1

Place beef in large bowl.
Step 2

Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; toss to coat.
Step 3

Heat amounts of the oil in heavy large pot over medium-high heat.
Step 4

Working in batches, add beef and sauté until brown, about 6 min
Step 5

Place beef to a large pot after each batch; reserve any flour in bowl.
Step 6

Sauté the prepared onions and garlic in an amount of oil. When slightly colored add to pot with the beef.
Step 7

Sauté the prepared mushrooms for 2 min, add to a pot with the beef.
Step 8

Add reserved flour mixture to pot.
Step 9

Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low.
Step 10

Cover and simmer until beef is almost tender, about 60 min.
Step 11

Add prepared carrots and potatoes, simmer uncovered, until beef and vegetables are tender and sauce thickens, about 30 min. Adjust seasoning.

Comments

Alisiane said

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on 10/29/2008 The weather is in the mid 90s here in Cali right now, but I can't wait for it to cool off so we can start making recipes like this one again!