BEEF & SHIITAKE MUSHROOM STEW

Beef & Shiitake Mushroom Stew image

Provided by Dancer

Categories Stew

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs skirt steaks, cut into 2 x 2 inch pieces
salt & freshly ground black pepper
2 tablespoons canola oil
2 large red onions, cut into 1/2 inch dice
2 large carrots, peeled and cut into 1/2 inch dice
2 stalks celery, cut into 1/2 inch dice
1 tablespoon chinese fermented black beans, rinsed and drained (found in Asian markets and some supermarkets)
1 tablespoon finely chopped fresh gingerroot
2 heads garlic, cloves peeled but left whole
1 lb shiitake mushroom, quartered,stems discarded
1 cup wine or 1 cup dry sherry
1/3 cup soy sauce, preferably reduced-sodium
garlic mashed potatoes (optional)

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.