I loved making this dish. The aroma of slow cooked meat with mushrooms and herbs throughout the house was deeply comforting and satisfying.
There really is something to slow-cooking meat on a cold, snowy day like the ones we are having so often here in the Northeast this crazy winter.
This is a simple, rich and tasty dish that is as good reheated as it is the first day.
- 2 pounds lean stewing beef, such as chuck or round, cut
- into chunks
- 2 tablespoons olive oil
- 3 cups of beef stock
- 3 garlic cloves
- 1/2 cup onion, finely chopped
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon ground cumin
- Salt and pepper
- 1 pound portobello mushrooms, sliced
- 1 oz. dried porcini mushrooms
- 1/4 cup red wine(optional)
- Place the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.
- Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add 1/2 cup of beef stock and wine, if using, and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.
- ransfer the beef to a slow cooker and add the onion mixture and the rest of the ingredients. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low.
- Spoon the stew onto individual plates with white rice or into a large serving bowl. Garnish with the thyme and serve immediately.