Slow Simmered Beef and Mushroom Stew

All of the cloudy days and cool weather have had me craving a big pot of beef stew. I received a beautiful All-Clad NS1 Nonstick Induction Stock Pot in the mail recently from All-Clad Metalcrafters to try out. What a much appreciated and wonderful gift that arrived just in time to make a big pot of beef stew!

Since I had this beautiful stock pot to cook with, I decided to make my own homemade beef and mushroom stock first. I let the stock simmer for 15 hours and that stockpot was a dream to cook with! I love that the bottom of the stockpot is large enough that you can sauté veggies in there. The sides are high which provides slow evaporation so I didn’t have to add more liquid to my stock while it simmered through the night. The high sides also come in handy when I added veggies to the beef stew later in the cooking process, it didn’t splatter hot stew liquid everywhere. The lid is very tight fitting which also helps to retain moisture. It’s dishwasher safe but you don’t need to use it – It is seriously so easy to clean! I love how solid and sturdy the pot itself is which isn’t surprising because of All-Clad Metalcrafter’s high-quality standards. It’s not only great for making homemade stocks and broths but soups and stews, as well. Overall, this is an awesome stock pot that I will use again and again. Thank you All-Clad Metalcrafters for the incredible stockpot!

How to Make a Slow Simmered Beef and Mushroom Stew

Prepare the Homemade Beef and Mushroom Stock. Click the link for the recipe instructions.

Preheat oven to 250 degrees.

Heat the tablespoon of olive oil in a large stockpot over medium-high heat. Toss the meat into a bag with flour, paprika, garlic powder, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly. Add half of the stew meat and onion to the pot then cook for about 2-3 minutes. Remove the beef and set it on a plate. Add the remaining beef and onion to the pot then cook for about 2-3 minutes, until browned. Add the other half of the beef and onions along with their juices back to the stockpot. Add the minced garlic and cook for 30 seconds. Deglaze the pan with the red wine, scraping the bits off the bottom of the pot, for 2 minutes. Add the diced tomatoes, fresh thyme sprigs, and bay leaves along with the stock. Cover and place into the oven to slow cook for at least 4 hours. Remove pot from oven place on stovetop over medium-low heat.

Add the remaining olive oil to a sauté pan over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the carrots and celery to the pan and cook for another 2 minutes, stirring often.

Add the vegetables to the stew along with the potatoes.  Cover and cook on low for 60-90 minutes, making sure to spoon off any fat that settles on the surface every 30 minutes.

Combine the remaining 1/2 cup of cold beef stock with the cornstarch to make a slurry, mix until well combined – no lumps.  Pour the slurry into the stew while it’s boiling, stir then reduce heat to low. Taste season with sea salt and freshly cracked pepper, to taste. Serve and enjoy!

 

 

 

 

Slow Simmered Beef and Mushroom Stew

 

Yield: 8  

Total Time: 5 hours +/-

Ingredients:

1 tbsp olive oil + 2 tsp, divided
1 lb chuck roast, cut into bite sized pieces, fat removed
3 tbsp flour
1/2 tsp paprika
1/2 tsp garlic powder
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
4 cloves of garlic, minced
1 cup of red wine, I used Shiraz
3-4 sprigs of fresh thyme
2 fresh bay leaves
6 cups of homemade beef and mushrooms stock
8 oz cremini mushrooms, quartered
3 carrots, peeled and diced
2 celery stalks, diced
2 cups baby potatoes, halved
1/2 cup COLD beef stock
2-3 tbsp cornstarch

Directions:

Preheat oven to 250 degrees.

Heat the tablespoon of  olive oil in a large stockpot over medium-high heat. Toss the meat into a bag with the flour, paprika, garlic powder, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly. Add half of the stew meat and onion to the pot then cook for about 2-3 minutes. Remove the beef and set on a plate. Add the remaining beef and onion to the pot then cook for about 2-3 minutes, until browned. Add the other half of the beef and onions along with their juices back to the stockpot. Add the minced garlic and cook for 30 seconds. Deglaze the pan with red wine, scraping the bits off the bottom of the pot, for 2 minutes. Add the diced tomatoes, fresh thyme sprigs, and bay leaves along with the stock. Cover and place into the oven to slow cook for at least 4 hours. Remove pot from oven place on stovetop over medium-low heat.

Add the remaining olive oil to a sauté pan over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the carrots and celery to the pan and cook for another 2 minutes, stirring often. Add the vegetables to the stew along with the potatoes.  Cover and cook on low for 60-90 minutes, making sure to spoon off any fat that settles on the surface every 30 minutes. Combine the remaining 1/2 cup of cold beef stock with the cornstarch to make a slurry, mix until well combined – no lumps.  Pour the slurry into the stew while it’s boiling, stir then reduce heat to low. Taste season with sea salt and freshly cracked pepper, to taste. Serve and enjoy!

 

Recipe and photos by For the Love of Cooking.net