Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, beef and mushroon braised stew. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Beef and mushroon braised stew is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Beef and mushroon braised stew is something that I’ve loved my whole life.
Beef & Mushroom Braised Stew Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois Beef and Mushroom Braised Stew is a rich and flavorful beef stew dish that I enjoy eating with mashed potato. Sometimes, I also eat the leftovers for breakfast with a freshly made hash brown casserole. You should find this recipe easy; it is intended for beginners or for those who do not have much cooking experience yet.
To get started with this particular recipe, we have to prepare a few ingredients. You can have beef and mushroon braised stew using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Beef and mushroon braised stew:
- Take 2 lbs beef sirloin
- Prepare 11/2 tsp sea salt
- Make ready 1/4 tsp black pepper
- Prepare 1/4 cup butter
- Get 2 lbs chopped mushroom
- Make ready 1 medium onion, chopped
- Prepare 5 cloves crushed garlic
- Prepare 1/4 c tomato paste
- Make ready 1 can cream of mushroom
- Take 4 cups beef broth
- Take 2 tsp dried parsley
- Get 1/2 tsp dried oregano
Add to the pot in batches and cook, turning and adding more oil as needed,. Add the stock mixture and stir to coat. Stir the remaining stock and flour in a small bowl until smooth. And not just any meal, but bowls of beef so tender and juicy it falls apart with the touch of your fork, mushrooms bursting with the flavor of wine and meaty juices, and a bed of creamy mashed potatoes smothered in the garlicky drippings from the braise (aka, the best gravy ever).
Instructions to make Beef and mushroon braised stew:
- Rub salt and ground black pepper on the beef. Let it stay for 10 minutes
- Melt 1 tablespoon butter in a Dutch oven or cooking pot. Put the beef in and cook for 3 to 5 minutes or until the color turns light brown.
- Remove the beef. Set Aside. Melt the remaining butter in the same cooking pot.
- Once the butter melts, saute the mushrooms, onions, and garlic. Continue to cook until the mushrooms become soft. Add beef and cook for 2minutes
- Add the tomato paste, parsley, oregano, and beef broth. Stir and let boil. Cover and simmer 60 min.
- Add the cream of mushroom. Stir and cook for 2 to 3 minutes.Turn the heat off. Transfer to a serving plate. Share and enjoy!
Stir the remaining stock and flour in a small bowl until smooth. And not just any meal, but bowls of beef so tender and juicy it falls apart with the touch of your fork, mushrooms bursting with the flavor of wine and meaty juices, and a bed of creamy mashed potatoes smothered in the garlicky drippings from the braise (aka, the best gravy ever). Add quartered mushrooms and cook until browned. Remove from heat and set aside. When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms.
So that’s going to wrap it up with this special food beef and mushroon braised stew recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
