Rich beef and mushroom stew

Posted by petra08 on April 14, 2018 · 11 Comments 

I was looking in my fridge the other day and came to the conclusion that I didn’t have enough of any one ingredient to make a dish. I had a bit of everything and in the end the only solution was to make a stew. I just love when you can use up whatever you have and out comes something quite magic. The whole house filled with wonderful smells and dinner couldn’t come soon enough. Even better was that I didn’t have to go to the shops at all, it was Sunday so nice and lazy.

 

I had a couple of celery stalks, one carrot, wild garlic cured ribs, a present from a very foodie friend, The Oast Smokehouse, so my kind of pressie!  Some braising steak, mushrooms and some bone broth from earlier in the week. Sometimes fridge foraging makes great meals!

I didn’t have a lot of beef and you can of course add more. I added plenty of vegetables and it made the stew lighter. Use any vegetables you have at home and any other meats, perhaps some sausage  would be great as well.

 

Rich beef and mushroom stew 

preparation time 10 minutes 

cooking time 2 hours 

oven 140C or 284F

serves 3-4

Ingredients

• 200 gr 7 oz braising beef
• 5 wild garlic cured pork ribs
• 2 cups of bone broth made from beef bones, any good stock would work
• 1 1/2 cup of dark beer
• 2 cups of quartered mushrooms
• 1 carrot, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, crushed
• 1 onion, diced
• 5 fresh bay leaves, if using dried use 1 1/2
• 1 tbsp white miso paste
• 2 tbsp Shaoxing rice wine
• 1/2 dl soy sauce
• chilli powder
• paprika powder
• salt & pepper
• oil and butter for browning the meat
• 2 tsp corn flour and a little cold water to thicken the stew

Start by cutting up meat and veg. Heat oil and a little butter in a ovenproof dish with a lid and brown the meat. Add salt, pepper, chilli powder and paprika powder whilst the meat is browning. I browned the meat in 2 batches.

 

I used chilli powder and paprika from the Spice Kitchen UK, their spices are so fresh and I love the colour.

 

 

Add the vegetables, the beer, miso paste, the bone broth, Shaoxing rice wine and the soy sauce and bring everything to a boil.

 

 

Add the lid to the pan and place in the oven. Leave it for 2 hours. There is enough liquid to keep the stew cooking so it takes care of itself.

The house will start to smell wonderful and it will wake up anyones appetite (pretty much).

 

 

I removed the cured pork and the bay leaves. This is the kind of stew that needs, no demands, potato so you can mash it in to the sauce and make sure you get every little drop. The flavor was so rich and absolutely delicious.

I made some celeriac slaw to go with the stew, I love earthy celeriac and it went so well with the beef.

 

 

This was pure, beefy comfort on a plate and it wasn’t bad for a fridge raid.

am bringing this to Angie’s Fiesta Friday. Her co host this week is the lovely Juhls, The Not So Creative Cook! Despite the blog name she is a very creative cook, have a look at her blog and get inspired!

 

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Beef, Carrot, celeriac, Celery, Garlic, Main course, Meat, Mushroom, Onion, Pork, Potatoes, Recipe, Starch · Tagged with Beef and Beer stew, Beef and Mushroom stew, Celeriac slaw, Rich Beef stew, Spice Kitchen UK