Beef stew with mushrooms and vegetablesPosted: August 30, 2011
A dish with no history and minimal verbiage. I happened to have all these veggies in the fridge and Mr Caramelised brought home a cut of beef that screamed for stew. Forty-five minutes later, dinner was served.
Beef stew with mushrooms and vegetables
- 3-4 tablespoons of olive oil
- 2 yellow onions, cut in half-moon slices.
- 1 garlic clove, grounded
- 250g of button mushrooms (Agaricus bisporus), sliced
- 2 red peppers deseeded and sliced in fine strips
- 3 zucchini (=courgette) cut in slices
- 500g of stew beef cut in cubes
- 50g of flour or Maizena
- 100ml red wine
- salt and pepper
- 2 thyme springs
- 1 bay leaf
- 250ml of vegetable stock
In a frying pan, heat 2 tablespoons of olive oil until it shimmer. Toss the mushrooms. Let them fry until soft and fragrant. Reserve.
Clean the frying pan with a kitchen paper, put more olive oil and heat it until it shimer. Put the red pepper in, and let it fry until soft. Finally, add the courgette in the pan, and let it fry for a few minutes until soft . Reserve courgette and red peppers, together with the mushrooms.
In the meanwhile, place beef cubes and flour in a bowl, season with salt and pepper and toss to coat. Shake off excess flour. Heat 2 tablespoons olive oil in a large frying pan over a high heat until it shimmer. Add half the floured meat and fry until sealed and meat has begun to brown. Be careful not too put too many pieces in the frying pan. Instead of frying, the meat will boil to death, with rather unpleasant results. Reserve the meat.
In the same frying pan, put the onion and fry until caramelised, stirring occasionally (it must be soft and translucent. It will take about 15minutes). Add the grounded garlic and the reserved flour and panfry, stirring, for 1 minute. Pour in approximately 100mL of red wine stir well to combine and deglaze the frying pan. When the sauce starts to thicken, toss in the meat and reserved vegetables. Mix well to combine, and then add the vegetable stock. Add the bay leave and the thyme.
Let simmer for about 15min, until the stock reduces to half and the sauce is a bit thick. Take out from the stove and let it rest for a bit.