OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. 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. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
BEEF STEW WITH SHIITAKE MUSHROOMS
Gold Medal® all-purpose flour provides a simple addition to this delicious beef stew packed with mushroom, carrot and tomato - a tasty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h55m
Yield 4
Number Of Ingredients 11
Steps:
- Mix flour, salt and pepper. Coat beef with flour mixture.
- Heat oil in Dutch oven over medium-high heat. Cook beef, onion and mushrooms in oil, stirring occasionally, until brown.
- Stir in broth and tomatoes. Cover and simmer 2 hours, adding up to 1 cup water if necessary. Stir in potatoes and carrots. Cover and simmer about 30 minutes or until beef and vegetables are tender.
Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 4 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg
SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS
Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
- Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
BEEF STEW WITH SHIITAKE MUSHROOMS AND BABY VEGETABLES
Steps:
- Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
- Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
- Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)
BEEF & SHIITAKE MUSHROOM STEW
Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season the meat with salt and pepper.
- Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
- of the oil, and swirl to coat the bottom of the pot.
- When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
- Remove the meat; wipe out the pot with paper towels.
- Add the remaining 1 tbsp.
- of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
- Saute over medium heat, stirring, until soft, 8 to 10 minutes.
- Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
- Stir in the soy sauce.
- Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
- Divide the between 6 bowls, serve over garlic mashed potatoes and serve.
Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4
BEEF "STEW-FRY" WITH SHIITAKE MUSHROOMS AND BOK CHOY
This is called a "stew-fry" because both cooking techniques are employed. There's a little bit of stir-frying, and the flavor profile is decidedly Asian, but enough liquid is added in the form of low-fat chicken broth that not a lot of oil is required, keeping things nice and light.
Yield serves 4
Number Of Ingredients 11
Steps:
- Heat a Dutch oven over high heat, and when the pot is hot, add the sesame oil. Add the ginger and scallions and cook until they are fragrant, about 1 minute.
- Add the chicken broth and soy sauce, and bring the liquid to a boil. Add the shiitake mushrooms and bok choy, cover, and bring to a boil. Then reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes.
- Stir in the rice vinegar and ketchup, and season with salt and pepper if desired.
- Remove the pot from the heat. Stir the sliced beef into the stew, allowing it to cook in the the residual heat of the liquid. Serve immediately.
- For deep, rich flavor, use low-fat, low-sodium chicken broth where water is called for in savory recipes. It's great for cooking everything from beans to grains.
- Fat: 13g (before), 7.6g (after)
- Calories: 331 (before), 194 (after)
- Protein: 21g
- Carbohydrates: 12g
- Cholesterol: 38mg
- Fiber: 2g
- Sodium: 1,303mg
CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS
I work nights so crock pot recipes are a lifesaver to me. Here is another one. Cut the beef and the veggies about the same size for uniform cooking
Provided by kzbhansen
Categories Stew
Time 9h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray crock pot with Pam.
- Mix all ingredients except for the beef in crock pot.
- Add the beef to the crock pot.
- Cover and cook on low 8-9 hours or until everything is tender.
- Stir well before serving.
Nutrition Facts : Calories 335.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.3, Sodium 641.7, Carbohydrate 58.4, Fiber 7.8, Sugar 6.3, Protein 20.3
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