Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton

Make this hearty stew with Stewing Beef such as Stewing Beef Cubes or Shank or cubes that are cut from Short Ribs or Simmering Steaks such as: Cross Rib, Blade or Brisket.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time35 minsCook Time2 hrs 5 minsTotal Time2 hrs 40 mins

 ⅓ cup all-purpose flour
 ½ tsp EACH salt and dried thyme leaves
 ¼ tsp EACH pepper and crushed dried rosemary leaves
 1 lb (500 g) Stewing Beef Cubes or Boneless Shank, Short Ribs or Simmering Steak (e.g. Blade or Cross Rib, cut into 1-inch cubes
 2 tbsp olive oil
 ½ cup chopped leeks, onion or shallot
 1 clove garlic, minced
 4 cups coarsely chopped Portobello mushrooms (1 inch chunks)
 ½ cup dry red wine
 2 ½ cups beef broth or stock
 1 tbsp tomato paste
  Salt and pepper to taste
 Easy Glazed Carrots (recipe follows)
 Pastry Croutons (recipe follows)

1

Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken sauce.

2

Heat oil over medium heat in deep heavy skillet or sauté pan. Working in batches, brown beef cubes on all sides; remove from pan. Add leeks, garlic and mushrooms to pan; cook, stirring often until vegetables have softened, about 5 minutes. Gradually stir in wine, scraping up brown bits from bottom of pan. Cook until reduced by half. Stir in broth and tomato paste; bring to boil. Add browned beef and reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Remove meat from pan; keep warm.

3

Gradually stir 3 tablespoons cold water into reserved seasoned flour mixture until smooth. Gradually whisk into bubbling sauce. Cook and stir until sauce thickens. Season with salt and pepper; add beef back to pan to coat with sauce. Serve with Easy Glazed Carrots and Pastry Croutons.

Ingredients

 ⅓ cup all-purpose flour
 ½ tsp EACH salt and dried thyme leaves
 ¼ tsp EACH pepper and crushed dried rosemary leaves
 1 lb (500 g) Stewing Beef Cubes or Boneless Shank, Short Ribs or Simmering Steak (e.g. Blade or Cross Rib, cut into 1-inch cubes
 2 tbsp olive oil
 ½ cup chopped leeks, onion or shallot
 1 clove garlic, minced
 4 cups coarsely chopped Portobello mushrooms (1 inch chunks)
 ½ cup dry red wine
 2 ½ cups beef broth or stock
 1 tbsp tomato paste
  Salt and pepper to taste
 Easy Glazed Carrots (recipe follows)
 Pastry Croutons (recipe follows)

Directions

1

Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken sauce.

2

Heat oil over medium heat in deep heavy skillet or sauté pan. Working in batches, brown beef cubes on all sides; remove from pan. Add leeks, garlic and mushrooms to pan; cook, stirring often until vegetables have softened, about 5 minutes. Gradually stir in wine, scraping up brown bits from bottom of pan. Cook until reduced by half. Stir in broth and tomato paste; bring to boil. Add browned beef and reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Remove meat from pan; keep warm.

3

Gradually stir 3 tablespoons cold water into reserved seasoned flour mixture until smooth. Gradually whisk into bubbling sauce. Cook and stir until sauce thickens. Season with salt and pepper; add beef back to pan to coat with sauce. Serve with Easy Glazed Carrots and Pastry Croutons.

Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton
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