Mushroom & Grassfed Beef Stew
By Ashley English
While spring is here, for many folks, it still very much feels like winter on chilly days. If you find yourself in that camp, then today’s Hickory Nut Gap collaboration is for you. Hearty, robust beef stew, riddled throughout with mushrooms. A perfect merging of winter and spring. Wishing you a great weekend!
Photo Credit: Jenck Jacobs
From A Year of Picnics, Ashley English, Roost Books 2017
About sixty minutes
- 2 pounds grassfed Hickory Nut Gap beef stew meat
- 1/4 cup high-heat oil of your choice, such as peanut or olive
- 1 medium onion, diced
- 3 carrots, cut in 1/8-inch slices
- 3 stalks of celery, cut into small pieces
- 3 cloves garlic, minced
- 2 pounds mixed mushrooms, such as crimini and oyster, sliced
- 1 quart beef stock
- 2 cups red wine
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- A few grinds of black pepper
- ¼ cup chopped fresh parsley
- In a stockpot over medium-high heat, brown the meat in 2 tablespoons of the oil for about 8 minutes. Transfer the meat and any pan juices into a bowl and set aside.
- Add 2 more tablespoons of oil to the stockpot over medium-high heat. Add the onion, carrots, and celery and sauté for about 15 minutes, until they are fragrant and browned at the edges.
- Add the garlic and cook for 1 minute. Add the mushrooms and cook for about 10 more minutes, until their liquid has cooked off.
- Add the browned meat and pan juices, stock, wine, thyme, and salt and pepper.
- Reduce the heat to low and simmer for about 2 hours, stirring occasionally, until the liquid has evaporated. Be extra careful for the second half of cooking, making sure it does not scorch at the bottom of the pan. If the liquid evaporates too early, you can add extra stock.
- Season with additional salt if needed. Stir in the parsley, and then remove from the heat.
- Allow the stew to cool for 15 to 20 minutes then serve, or store in a lidded container in the refrigerator and reheat before serving.