Best Wild Mushroom Beef Stew With Herbed Zucchini Noodles Recipes

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WILD MUSHROOM AND BEEF STEW



Wild Mushroom and Beef Stew image

Fragrant mushrooms and tender meat are combine with fresh herbs to give this classic beef stew a gourmet twist.

Provided by Mila Furman

Categories     Entree

Number Of Ingredients 10

2 pounds of chuck (cut up into bite size cubes)
1 large onion (chopped)
1 pound of a variety of mushrooms (roughly chopped)
1 bay leaf
5 cloves of garlic
6 sprigs of thyme
1 cup Cognac
olive oil
salt and pepper to taste
about 1 quart beef stock

Steps:

  • Cut up the meat into medium bite size cubes and season with salt and pepper on both sides. Preheat a Dutch oven or a thick bottomed pot with vegetable oil until it starts to smoke.
  • Preheat the oven to 325-degrees.
  • Place the beef into the pot, making sure not to overcrowd the pan. Allow to brown on all sides.
  • In the meantime, wash and roughly chop your mushrooms.
  • Check on the meat and remove once nice and brown. Set aside. You will have some fat and bits on the bottom of the pot. Let it be. This is your flavor.
  • Add in the onions, a few cloves of garlic, a few stems of thyme, a bay leaf and mushrooms and toss to cover with the fat in the pot. Sautee for about 10 minutes.
  • Add the meat back into the pot and sprinkle evenly with one tablespoon of flour. Mix to combine until none of the flour remains.
  • Take about 1 cup of cognac and pour into the pot. NEVER POUR OUT OF THE BOTTLE! I flame can catch onto the bottle while pouring and the bottle will explode. You can either let it cook out as it or light the cognac on fire with a long match or if the pot is shallow enough, tilt it towards the flame so it will catch on fire. This is also called, deglazing.
  • Once all the alcohol has cooked out, about 3 minutes, you will be left with a beautiful glazed meat.
  • Pour in enough beef stock to cover the meat and mushrooms almost all the way. Adjust seasoning and cover with tightly fitting lid. Place into the oven for 30 minutes.
  • After 30 minutes, turn the heat down to 275-degrees and allow to cook for another 90 minutes or until meat is nice and tender.

CROCK POT WILD MUSHROOM BEEF STEW



Crock Pot Wild Mushroom Beef Stew image

My husband recently discovered this flavor rich, thick, beef stew recipe, and was amazed at how easy it was for him to make. We decided it was definitely a repeat recipe, and wanted to post it here for future reference.

Provided by PanNan

Categories     Stew

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs beef stew meat, cut in 1-inch pieces (we used lean beef round)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3/4 cup beef broth
1/4 cup tomato paste
1/4 cup red wine
2 garlic cloves, minced
1 lb red potatoes, cut into quarters
8 ounces assorted wild mushrooms, cut into quarters (regular button mushrooms work too)
1 cup baby carrots (cut in half)
fresh parsley (to garnish)

Steps:

  • In a small bowl, combine the flour, salt, pepper, and thyme.
  • Place beef in a 5 qt crock pot. Sprinkle with the flour mixture, and toss to coat.
  • In the same small bowl used to mix the flour (now empty), combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  • Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  • Cover and cook on HIGH 5 - 6 hours, or LOW for 8 - 9 hours, until vegetables and beef are tender.
  • DO NOT LIFT LID AND STIR DURING COOKING TIME.
  • When ready to serve, stir well, and garnish with fresh chopped parsley.

Nutrition Facts : Calories 302.7, Fat 7.2, SaturatedFat 3, Cholesterol 96.8, Sodium 739.2, Carbohydrate 22, Fiber 3, Sugar 4.2, Protein 37.1

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

AUBERGE DE LA MADONE'S BEEF STEW WITH WILD MUSHROOMS AND ORANGE



Auberge de la Madone's Beef Stew With Wild Mushrooms and Orange image

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h15m

Yield Eight servings

Number Of Ingredients 18

4 1/2 pounds stewing beef, preferably a combination of beef round and beef chuck, cut into very large pieces, about 4 ounces each
4 carrots, peeled and cut into rounds
3 medium onions, peeled and coarsely chopped
2 cloves garlic, peeled
1 sprig fresh parsley
1 rib celery, thickly sliced
3 imported bay leaves
1 tablespoon fresh thyme or 1 teaspoonteaspoon dried
1/4 cup marc de Provence or Cognac
5 1/2 cups sturdy red wine, like Cotes de Provence
5 tablespoons extra-virgin olive oil
1 teaspoon whole black peppercorns
3 whole cloves
1 tablespoon tomato paste
2 tablespoons unsalted butter
1 pound fresh wild cepe mushrooms or cultivated mushrooms, trimmed
Kosher salt and freshly ground pepper to taste
Grated zest and juice of 1 orange

Steps:

  • The day before serving the stew, combine the meat, carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, 3 1/2 cups of red wine and 1 tablespoon of olive oil in a large nonreactive bowl. Tie the peppercorns and cloves in a piece of cheesecloth, add to the bowl and toss the ingredients well. Cover and refrigerate for 24 hours, stirring once or twice.
  • Let meat and vegetables return to room temperature. With a slotted spoon, remove the meat from the marinade. Drain well and pat dry on paper towels. Set aside. Strain the liquid into a large nonreactive heatproof casserole and add the cheesecloth bag. Set the vegetables aside.
  • Add the remaining 2 cups of wine to the pot and bring the liquid to a boil. Boil for 5 minutes to reduce slightly. Remove from the heat, stir in the tomato paste and set aside.
  • In a large skillet, melt 1 tablespoon of butter in 2 tablespoons of the olive oil over high heat. When hot, add the beef in batches, sauteing until browned all over, about 5 minutes per batch. Transfer when browned to the liquid in the casserole.
  • Add the remaining butter and olive oil to the skillet. Add the reserved vegetables and saute until browned, about 7 minutes. Transfer the vegetables to the casserole. Add the mushrooms to the skillet and saute until lightly browned, about 5 minutes. Set aside.
  • Bring the liquid in the casserole to a simmer over medium-low heat. Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, about 3 1/2 to 4 hours. Stir in salt and pepper to taste, the mushrooms and the orange zest and juice. Discard the cheesecloth bag with the peppercorns and cloves and the bay leaves. (The recipe can be prepared 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice or pasta.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 1362 milligrams, Sugar 7 grams, TransFat 1 gram

BEEF & SHIITAKE MUSHROOM STEW



Beef & Shiitake Mushroom Stew image

Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.

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.

Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4

FRESH AND WILD MUSHROOM STEW



Fresh and Wild Mushroom Stew image

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Steps:

  • Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
  • In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
  • Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
  • Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

STOVE TOP MEDITERRANEAN ZUCCHINI BEEF STEW



Stove Top Mediterranean Zucchini Beef Stew image

This is a perfect fall dinner. I serve this on top of hot cooked spaghetti or serve with roasted potatoes on the side. This is very good!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/3 cup flour
seasoning salt (can use regular salt)
pepper
2 lbs stewing beef, cut into about 3/4-inch cubes
1/4 cup oil (more as needed)
1 large bell pepper, chopped into large pieces
1 big onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 (14 ounce) can diced tomatoes with juice
1 cup beef broth
1/2 cup dry red wine
2 -3 tablespoons Worcestershire sauce (or to taste)
1 bay leaf
2 teaspoons dried thyme
salt and pepper
2 zucchini, halved lenghwise and cut crosswise into about 1/2 - 3/4-inch slices
1 1/2 cups olives, pitted and halved (can leave whole, make sure that they are pitted)
grated parmesan cheese (optional but good to use)

Steps:

  • In a heavy plastic bag combine the flour with salt and pepper.
  • Add in cubed beef; toss to coat, then shake off any excess flour.
  • In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
  • Brown the remaining beef adding in more oil if needed.
  • Add in the red bell pepper, onion and garlic; saute for 3 minutes.
  • Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
  • Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
  • Season with salt and pepper.
  • Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
  • Remove bay leaf.
  • Ladle into serving bowls and top with grated Parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 890.4, Fat 63.4, SaturatedFat 20.6, Cholesterol 152.1, Sodium 1022.7, Carbohydrate 30, Fiber 5.9, Sugar 9.1, Protein 46.2

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