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Old-Fashioned Beef Stew with Mushrooms

Old-Fashioned Beef Stew with Mushrooms

Ingredients: 3 pounds beef chuck, cut into 1-inch pieces,4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds),4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces),1/2 cup all-purpose flour,Chopped fresh parsley, for topping,Kosher salt and freshly ground pepper,2 quarts beef stock or reduced-sodium beef broth,6 tablespoons grapeseed or olive oil, plus more as needed,1 onion, roughly chopped,1 cup hearty red wine, such as shiraz,1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks,2 sprigs thyme,1 tablespoon tomato paste,4 tablespoons unsalted butter,1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large


  1. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper.
  2. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes.
  3. Transfer to a bowl with a slotted spoon.
  4. Add 2 more tablespoons oil to the pot and reduce the heat to medium.
  5. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables.
  6. Add the wine and bring to a boil.
  7. Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top.
  8. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  9. Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil.
  10. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot.
  11. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  12. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.
  13. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (
  14. Pour off any extra liquid, if necessary.) Season with salt and pepper.
  15. Remove from the heat and set aside.
  16. Melt the butter in a saucepan over medium-low heat.
  17. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes.
  18. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  19. Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme.
  20. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
  21. Photograph by David Malosh

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