January 11, 2008
See that serving bowl? It’s one of my favorite pieces of all time — it was a bridal shower gift from my friend LP (who was also once my boss!). I just love the color combination of brown and blue, and the polka dots. But on to the food…
I am not a huge fan of beef stews in general, so while I thought this recipe was nice it’s not a meal I’d crave. My mother-in-law and grandma-in-law thought it was excellent, though, and J. even ate it as leftovers, which is high praise coming from him. I served it with barley that was mixed with sauteed onions, plus some Brussels sprouts — perfect accompaniments, I think. I omitted the carrots and potatoes in the original recipe and made it all about the mushrooms, using a mix of baby portobellos (cremini), shitake, and oyster mushrooms. Next time I’d try it with mushroom broth to enhance the earthy flavor.
Wild Mushroom Beef Stew
Adapted from Crock Pot Wild Mushroom Beef Stew
2 lbs. beef stew meat, cut in 1-inch pieces
3 Tbsp. flour
1 tsp. pepper
1 tsp. dried thyme
1 c. vegetable broth
1 6-oz. can tomato paste
1/2 c. red wine
4 garlic cloves, minced
3 pints wild mushrooms, in large pieces
1 c. fresh parsley, chopped
In a small bowl, combine the flour, pepper, and thyme. Add beef to the crock pot and toss to coat with seasoned flour. Combine the broth, tomato paste, wine, and garlic. Mix well and pour over beef. Add mushrooms on top of beef, but do not mix in.
Cover and cook on LOW for 8 hours. Do not lift lid during cooking! (I know you want to. But don’t.) Mix with chopped parsley before serving.