Braised Beef Stew with Mixed Mushrooms
Serves: 6 to 8
Rich and satisfying, this stew is perfect for cold evenings.
- 2 pounds beef chuck roast Add to list
- Salt and pepper, to taste Add to list
- Flour Add to list
- 3 tablespoons high-heat oil Add to list
- 1 yellow onion, chopped (or use 1 cup small pearl onions, peeled) Add to list
- 3 to 4 cloves garlic, chopped Add to list
- 2 cups mushrooms, left whole or cut into large chunks (I like a mixture of crimini, button, portobello and shiitake) Add to list
- 2 bay leaves Add to list
- 1 cup dry red wine Add to list
- 2 cups beef broth Add to list
Trim chuck of any excess fat, keeping in mind there will be lovely fat marbling throughout (that's just part of the juicy flavor), and cut into 1-inch cubes. Sprinkle meat with salt and pepper and dredge in flour, shaking off any excess.
Preheat oven to 325° F.
In a large ovenproof pan, heat oil over medium-high heat. Add beef cubes and brown well on all sides. Remove from the pan. Stir in onions, garlic and mushrooms. Sauté for 2 to 3 minutes. Add bay leaves, wine and beef broth. Bring back to a simmer, stir in beef and cover. Place in the oven for 1 1/2 hours or until the meat is fork tender. The flour that you used to coat the meat should give the sauce a nice consistency.
This is a basic structure upon which you may build. Try adding root veggies such as carrots, potatoes, parsnips, etc., and adjust the flavors with hearty herbs such as rosemary or oregano. Add spices like cumin or clove and play around with fruit-based flavors such as orange zest or pomegranate juice.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.