Here is a beef stew with the added complexity of wild mushrooms to give it some extra body and flavor. Neither the type of meat nor the choice of vegetables is vitally important because this dish is very flexible. Add some celery if you like or potatoes, or other vegetables of your choice.
The dried wiled mushrooms is excellent added to a casserole or stockpot; it’s rich body carries its flavors well and allows it to stand up to other flavors and improve them. Meat stocks and onions go well with ceps. The mushroom and its extracts are especially well paired with beef, veal, pork, lamb, furred and feathered game, and with rice and pasta dishes. Its flavor is too strong to be used with fish.
Wild Mushroom Beef Stew
- 1 large yellow onion, peeled and chopped
- 2 large carrots, peeled and cut into chunks
- 2 Tbsp. olive oil
- 3 lb. boneless stewing beef, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 4 garlic cloves, crushed
- 3 bay leaves
- few thyme sprigs
- 1 cup dry red wine
- 3-4 cups beef or veal broth
- 1 1/2 cup dried wild mushrooms, I used capes (porcini) mushrooms from Russian forests
- Kosher salt and freshly ground pepper, to taste
- fresh dill
Position a rack in the lower third of an oven and preheat to 325°F.
In a large, heavy pot over medium heat, warm the olive oil. Add the onions and carrots and sauté until the vegetables are soft, about 10 minutes. Using a slotted spoon, transfer them to a plate and set aside.
Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions, carrots, add dried mushrooms, bay leaves, thyme and garlic to the pot. Add salt, pepper, and paprika. Pour in the broth, red wine and stir well. Increase the heat to high, bring to a boil. Cover the pot, place in the oven, and cook for 2 to 2 1/2 hours.
Remove bay leaves, discard. Adjust seasoning with salt and pepper. Ladle the stew into warmed bowls and serve immediately. Serve with fresh dill.
La Table De NanaJanuary 7, 2013 at 8:34 pm
You made stew look grand!
We had Guinness Stew last night..Yum~
MedejaJanuary 7, 2013 at 10:56 pm
I guess you can imagine how much I miss forest mushrooms, that you can just go and pick yourself, dry or cook 🙂 This recipe reminds me how much I miss home 🙂
melangeryJanuary 7, 2013 at 11:04 pm
Medeja, I miss picking forest mushrooms too. This was a gift from my mother in low.
Alejandra RamosJanuary 8, 2013 at 2:50 am
This stew looks so cozy and fragrant for these freezing days.
melangeryJanuary 8, 2013 at 4:18 am
Thank you Alejandra! Nice meeting you-)
MAZESJanuary 8, 2013 at 8:39 am
MarinaJanuary 8, 2013 at 6:01 pm
What kind of mushrooms are those? It's not a white mushrooms (belye griby), but I am sure they have filled your kitchen with strong mushroom aroma… I love it! 🙂
melangeryJanuary 8, 2013 at 9:17 pm
Marina, I been told that those mushrooms are "belwe", but it doesn't look like it-))) It's more like "podasinoviki" or "podberesoviky"-)) They are good enough for stews and soups.
MarinaJanuary 8, 2013 at 10:39 pm
Oh yes, those are great for soups and stews, and that bag will go a long way! 🙂
MedejaJanuary 9, 2013 at 4:35 am
I remember how nice picked and dried mushrooms smell when you cook them.. I will ask my mom to make them when I go home next time..
Nami | Just One CookbookJanuary 9, 2013 at 6:09 am
These days all I want to eat is soup and stew. Veggies and protein in one bowl. Warm and comforting in one. Your stew looks delicious. Wish I can take beautiful pictures of beef like you did! I know I have a hard time taking beef picture…
Rowena Dumlao-GiardinaJanuary 11, 2013 at 1:36 am
This is another variation for beef stew! I like it! Thanks for sharing.
Ryan Katsanes PhotographyFebruary 14, 2017 at 10:45 pm
The directions mention paprika but the ingredients do not. Roughly how much paprika do I use? Thanks!