Beef and Mushroom Stew

It’s foggy and chilly at my house, but we’ve dodged the polar vortex. It’s beef stew weather, plain and simple.

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It’s also another way to take full advantage of wallet-friendly beef shanks and reap the benefits of bone both and slow cooked veggies.

But first, look at the hellagood gel I got on my beef broth. It was epic. Good gelatin and resting bitch face will keep you pretty, my friend.

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It’s set up as a 2-step process, but if you have beef broth on hand, go ahead and sear off some stew meat or cubed chuck roast and proceed!

Beef and Mushroom Stew

Ingredients:

• 3 beef shanks (3-4 lbs)
• 1/2 onion
• 2 Tbsp apple cider vinegar
• 4-6 c water

• 1 Tbsp olive oil
• 1 Tbsp beef tallow
• 1/2 onion, thinly sliced
• 4 c. sliced mushrooms
• 2 c. diced white potato
• 1 c. diced or baby carrots
• 3 Tbsp red wine
• 1 Tbsp dried parsley
• 1 Tbsp Herbes de Provence
• 1 Tsp thyme

• 2 c. beef broth
• 1/2 tsp salt
• 1 tsp arrowroot starch
• 1 c. water

Directions:

Prep shanks:
• In crock pot or large covered pot, throw in the beef shanks, vinegar, onion and water.
• Simmer on low for 3-8 hours
When meat is falling apart, remove shanks, let them cool.
• Separate the meat from the bone, connective tissue and broth. Shred and refrigerate.
• Strain both and chill.

Stew starter

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• Heat large skillet or Dutch oven over medium heat.
• Scape 1 Tbsp of tallow off of top if gelled broth, add to hot skillet. Add 1 Tbsp olive oil as well
• Add sliced onion and cook until soft.
• Add sliced mushrooms in batches, not crowding the pan.
• Once the mushrooms are cooked until soft, deglaze pan with 3 Tbsp red wine (or water if you prefer).
• Add carrots, potatoes, and herbs.
• Reduce heat to low

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•In a separate sauce pan, reduce beef broth and 1/2 tsp salt by nearly half, cooking it on a very low boil from 2 cups to about 1 cup.
• Add to meat and veggies.
• Make a slurry with arrowroot and water, straining out any lumps. Add to pot.

At this point, either transfer stew to a crock pot to cook on low for 4-6 hours, put a lid on Dutch oven and simmer in low heat for 2-3 hours, or put the covered Dutch oven in 300 oven for 2-3 hours.

Serve with cauliflower mash or just straight up in a big bowl!

Bon Apetit!

About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains. And "Scandal."
This entry was posted in Meal plans, Recipes and tagged , , , , , . Bookmark the permalink.

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