Esta es una exhibición prevé de cómo se va ver la receta de 'Burgundy Beef And Wild Mushroom Stew' imprimido.

Receta Burgundy Beef And Wild Mushroom Stew
by Global Cookbook

Burgundy Beef And Wild Mushroom Stew
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 x 5-oz package dry mushrooms such as shiitake or possibly chanterelles
  • 1 c. boiling water
  • 1/4 c. all-purpose flour
  • 2 tsp freshly cracked black pepper optional
  • 1/2 x dry basil
  • 1/2 x dry oregano
  • 1/2 tsp salt
  • 2 lb stewing beef cut into 1-inch cubes
  • 2 Tbsp. vegetable oil
  • 1 c. beef stock
  • 2 med carrots peeled and cut lengthwise in half, then crosswise into thirds
  • 1 x onion minced or possibly 15 to 20 pearl onions, peeled
  • 2 x cloves garlic chopped
  • 8 ounce button mushrooms quartered
  • 1/2 c. red wine
  • 2 Tbsp. tomato paste
  • 1 Tbsp. balsamic vinegar
  • 1 x bay leaf

Direcciones

  1. In a 2-c. measuring c., combine dry mushrooms and boiling water. Let stand for 20 to 30 min.
  2. In a heavy plastic bag, combine flour, pepper (if using), basil, oregano and salt. In batches, add in beef to flour mix and toss to coat. Transfer to a plate. In a large nonstick skillet, heat half the oil over medium-high heat; cook beef in batches, adding more oil as needed, till browned all over. With a slotted spoon, transfer beef to slow cooker. Add in beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.
  3. Add in carrots to slow cooker, along with onion, garlic, button mushrooms, wine, tomato paste, vinegar and bay leaf.
  4. With a slotted spoon, remove rehydrated mushrooms from soaking liquid; coarsely chop and add in to slow cooker along with soaking liquid; stir well to combine beef-vegetable mix.
  5. Cover and cook on Low for 8 to 10 hrs or possibly on High for 4 to 6 hrs, till vegetables are tender and stew is bubbling. Remove bay leaf and throw away before serving.
  6. Tip: There are many types of dry mushrooms, including varieties such as shiitake and chanterelle. When they are properly rehydrated, their flavor and texture are as good as fresh. And if the soaking liquid is incorporated into the recipe, it adds even more flavor. Besides warm water, you can use red wine or possibly beef stock to soak the mushrooms for this stew.
  7. For an extra-peppery flavor, try adding the optional freshly cracked black peppercorns to the flour used for dredging the beef.