Cold Weather Beef and Mushroom Stew

It’s cold! So I am making beef stew. It's the perfect cozy, comfort food for this weather and best of all, it’s delicious! And it’s healthy too (that should be ‘best of all’, though I feel delicious comes first).

If you happen to have a few hours to hunker down and wait for your stew to stew, I highly suggest trying this recipe.

Tip - Stew tastes best if you make a 2 hour date with your couch, TV and the biggest blanket you have, while you anxiously await your stew to cook.

Ingredients

  • 1 tbsp olive oil
  • 1 lb 100% grass fed stew beef
  • 1 large yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 sprig of rosemary
  • 4 cups of beef stock
  • 1 1/2 cups of good red wine (if you wouldn’t drink it, don’t cook with it)
  • 2 large carrots, peeled and sliced into 1/2 inch pieces
  • 8oz cremini or baby bella mushrooms, quartered or halved
  • 1/2 cup frozen peas (optional)
  • 4 tbsp whole wheat flour, feel free to substitute this with rice flour to make gluten free
  • salt and pepper

Process

In a stockpot, heat the olive oil over medium-high heat. Once oil is heated add half of the stew meat. Let the meat brown for 5-8 minutes, rotating the pieces every few minutes to evenly brown the meat. By doing this in 2 batches the meat will get a better brown, overcrowding the pan results in steamed meat and we want yummy browned meat. Once you have browned both batches, remove from the pot and set aside. 

In the same pan used for browning the meat, add the chopped onions, salt and pepper to taste. Do not wipe down the pot after removing the meat, that’s where all the flavor is. Brown the onions until almost translucent (~2 minutes). Add the garlic and the stew meat back into the pot, cook for another 2 minutes, stirring frequently. Add the wine and beef stock and bring to a boil. Once boiling, reduce to a simmer and cover for 1.5 hours, stirring occasionally.

Add in the chopped carrot, mushroom, rosemary and peas and let simmer uncovered for another half hour.

Lastly, in a cup with a handle, scoop out half a cup of the stew liquid and mix in 1 tbsp of whatever flour you choose. Whisk with a fork until there are no lumps and stir this mixture into the stew. Repeat this step until you get the desired thickness of your stew. 

Remove the rosemary sprig and enjoy!