Finally December 20th and it’s downright chilly in Texas. Yesterday it was 78* and last night a fierce wind shuttled in a cold front dropping temps to the low 30’s and highs in the 40’s*. It feels like Christmas! It also feels like steamy bowls of Beef and Mushroom Stew for dinner. With the frigid temps outside we’ll be warming up with Christmas carols by a crackling fire, twinkling Christmas lights aglow, and steaming bowls of this hearty and savory beef stew.
This is one of my all-time favorite stews. The wild mushrooms add an earthy flavor that pairs exceptionally well with the red wine, garlic and fresh thyme. Truth be known, it doesn’t have to freezing cold outdoors for me to make a big pot of this satisfying stew.
Beef & Wild Mushroom Stew
1/4 cup + 2 tbsp. all-purpose flour
salt and fresh ground pepper
2 lb. boneless beef chuck, cut into 1″ cubes
3 tbsp. olive oil
2 cups low sodium beef broth
1 1/2 cups red wine, preferably Burgundy or Pinto Noir
2 tbsp. smashed garlic
1 lb. small new potatoes, cut into 1″ pieces
1 large onion, chopped
4 large carrots, cut into rounds
10 oz. assorted mushrooms, stemmed
1 tsp. chopped fresh thyme
Mix 1/4 cup flour with slat and pepper. Dredge beef in flour. In a large dutch oven, preferable cast iron, heat 2 tbsp. of the oil. Brown the beef in batches. After all beef is browned place it back in the dutch oven along with, 2 tbsp. flour, beef broth, and wine. Simmer for about 15-20 minutes, then add potatoes, carrots and onions, continuing to simmer for another 90 minutes. In a separate skillet heat the remaining 1 tbsp. of oil and sauté the mushrooms and garlic with the thyme. When the mushrooms have softened and absorbed some of the garlic flavor add the entire mixture to the dutch oven. Continue simmering on low heat for another 30-45 minutes until beef is tender. Season with salt and pepper to taste.