Best Wild Mushroom Beef Stew Recipes

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WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES



Wild Mushroom Beef Stew With Herbed Zucchini Noodles image

Make and share this Wild Mushroom Beef Stew With Herbed Zucchini Noodles recipe from Food.com.

Provided by Sandi From CA

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 26

2 (10 ounce) cans beef broth
2 ounces assorted dried mushrooms
1 tablespoon canola oil
1 1/2 lbs beef eye round, cut into 1-inch cubes
1 small red onion, diced
1 carrot, sliced into thin rounds
1 parsnip, sliced into thin rounds
1 stalk celery, sliced thin
4 garlic cloves, crushed
2 sprigs fresh thyme
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red Zinfandel wine
1 (14 ounce) can crushed tomatoes
2 tablespoons red wine vinegar
1/2 cup fresh parsley leaves, chopped
2 large zucchini
2 teaspoons unsalted butter
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon lemon pepper
4 ounces egg noodles, cooked and drained
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parmesan cheese, freshly grated

Steps:

  • Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
  • Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil.
  • Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
  • Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
  • Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
  • Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens.
  • Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below.
  • Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
  • Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.

Nutrition Facts : Calories 583.2, Fat 13.7, SaturatedFat 4.2, Cholesterol 130.5, Sodium 1470.6, Carbohydrate 55, Fiber 8.1, Sugar 7.7, Protein 51.3

SPICY BEEF AND WILD MUSHROOM STEW



SPICY BEEF AND WILD MUSHROOM STEW image

Categories     Soup/Stew     Beef     Healthy

Yield 4 servings

Number Of Ingredients 14

14 oz rump roast, cut into 1" cubes
1 tbsp flour
2 tbsp olive oil
7 oz baby onions
2 oz pancetta, diced
6 oz mixed wild mushrooms, cleaned and sliced
2 garlic cloves, finely chopped
1 large carrot, cut into 1/2" cubes
1/2 cup red wine
1 tbsp tomato paste
1 1/2 cups beef stock
3 rosemary sprigs
1 bay leaf
salt and pepper to taste

Steps:

  • 1) Oven to 400 2) Place the cubed beef in a large bowl and dust with the flour 3) Heat the oil in a large oven-safe pot or Dutch oven and gently fry the beef for 2 to 3 minutes, until browned all over. Work in batches, if necessary. Remove from pan and set aside. 4) Add the onions and pancetta to the pot and cook for 5 minutes, stirring occasionally. Add the mushrooms, garlic, and carrot to continue to cook for another 5 minutes. Pour in the wine and bring to a boil. 5) Return the beed to the pot, stir in the tomato paste and gently mix together well. Oour in the stock a little at a time stirring as you do so, to create a sauce, Bring to a boil. 6) Toss in the rosemary and the bay leaf on top of the stew, cover the pot, and transfer to the middle of the oven to let bake for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken slightly. 7) Before serving, season with salt and pepper and allow the stew to rest out of the oven for 10 minutes.

WILD MUSHROOM BEEF STEW



Wild Mushroom Beef Stew image

If you are looking for a hearty beef stew that will stick to your ribs you must try this one. You can fix this in your crockpot and forget it. Really yummy.!!!!!!!!!

Provided by Zelda Hopkins

Categories     Other Soups

Time 12h20m

Number Of Ingredients 13

2 lb beef stew meat, cut into 1 inch squares
2 Tbsp all purpose flour
1/2 tsp salt and pepper
1 1/2 c beef broth
1 tsp worcestershire sauce
1 clove garlic,minced
1 small bay leaf
1 tsp paprika, sweet mild
4 large shiitake mushrooms,sliced
2 medium carrot,sliced
2 medium potatoes, diced
1 medium onion,chopped
1 large celery stalk, sliced

Steps:

  • 1. Put the beef in the Crockpot. Mix together the flour, salt,and pepper and sprinkle over the meat; Stir to coat each piece of meat with flour. Add remaining ingredients and stir to mix well.Cover; cook on low for 10 to 12 hours or on high for 4 to 6 hours. Stir the stew before serving.

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