This recipe is reminiscent of a classic French beef stew cooked with onions, carrots, and red wine. The emphasis is on simplicity: one can of broth, one pound of beef, and one package of baby portabello mushrooms. The baby portabello mushrooms provide a savory compliment to the dish, and allow for a healthier stew that uses less beef overall without losing its “meatiness”. Serve with sliced baguette or similar crusty bread.
- 1 pound beef stew meat
- 2 tablespoons flour
- 1 onion, sliced
- 1 teaspoon dried thyme
- 1/2 cup red wine
- 15 ounces beef broth (1 can)
- 2 carrots, sliced
- 10 ounces baby portabello mushrooms
- Trim any fat from the pieces of beef, cutting any larger pieces in half. Seal the beef and flour in a large ziplock bag and shake until all the pieces are well coated.
- Add a couple tablespoons of oil to a large pot, then brown the meat and onions for about 5 minutes over medium-high heat.
- Add the thyme, then use a wooden spoon to deglaze the pan by pouring in the red wine and loosening any browned bits stuck to the pan. Add the beef broth, lower the heat, and let simmer for about 20 minutes, covered.
- Wash the baby portabello mushrooms and trim the stems. Cut the larger mushrooms into four pieces, the smaller ones into two. Add the mushrooms and carrots to the pot, cover, and let simmer for another 30 minutes.
- VARIATION: a heartier stew can be made by adding potatoes. In Step 3 add an extra can of beef broth. In Step 4, cut three potatoes into 1-inch cubes and add along with the mushrooms and carrots.