Italian beef stew with roasted mushrooms
Dimitra's Dishes · ♥ 405 likes · 5.4K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb chuck roast
- salt
- pepper
- flour
- 2 whole medium onions
Cut the chuck into chunks, not too small since they shrink; season both sides with salt and pepper and dredge lightly in flour, which helps browning and thickens the stew.
- olive oil
Heat a little olive oil in a Dutch oven over medium-high and brown the beef in batches so it browns instead of releasing liquid, about five minutes on all sides, until it releases from the pot; transfer to a bowl.
- baby carrots
Add the onion and diced carrots with a pinch of salt and cook over medium-low about eight minutes until soft and golden.
- 4–5 cloves garlic cloves
- 2 tbsp tomato paste
Add the grated garlic and tomato paste and warm through.
- 4 cup beef broth
- 2 whole bay leaves
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp crushed red pepper flakes
- 2 can crushed tomatoes
Return the beef with the beef broth to deglaze the stuck bits; add the bay leaves, oregano, thyme, red pepper flakes, crushed tomatoes (rinsing the cans with a little water), honey, salt and black pepper.
- 1 tbsp honey
- black pepper
- mushrooms
Bring to a boil, reduce to low, cover and simmer one and a half hours until the beef is tender.
Clean the mushrooms with a damp towel, remove the stems, slice thinly, toss in a baking pan with olive oil, salt and pepper, and roast on the center rack at 400F for 15 to 20 minutes until golden and slightly caramelized.
- 2 lb russet or gold potatoes
Peel and dice the potatoes into medium pieces and keep in cold water.
Taste and adjust salt and pepper; drain the potatoes and add them with the roasted mushrooms and the bits from their pan, plus more salt.
Once it bubbles, reduce to medium-low and cook about 45 minutes until the potatoes are fork tender; the potatoes absorb liquid as it cools.