Wild Mushroom and Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb lean beef chuck roast1 large onion, chopped 1 lb fresh mushrooms roughly chopped 1 whole bay leaf 5 cloves of garlic 6 sprigs of fresh thyme 1 cup Cognac salt and pepper to taste2 quarts low fat beef stockPam cooking spray
1. Cut up the meat into medium bit size chunks and season with salt and pepper on both sides. Spray a Dutch oven or thick bottomed pot with Pam cooking spray and preheat until it gets hot.
2. Preheat oven to 325 degrees.
3. Place the beef in the pot, making sure not to overcrowd the pan. Allow the beef to brown on all sides.
4. Meanwhile, was and roughly chop the mushrooms.
5. Check the meat and remove once it is brown on all sides. Set aside. There will be some fat and bits on the bottom of the pot. Let this stay as this is your flavor.
6. Add in the onions, garlic, thyme, bay leaf and mushrooms. Toss and cover with the fat in the pot. Saute for 10 min.
7. At the meat back to the pot and sprinkle evenly with 1T of flour. Mix to combine until the flour is fully incorporated.
8. Pour Cognac into the pot. Either let it cook out as is or light the cognac on fire with a long match (deglazing).
9. Once the alcohol has cooked out, about 3 minutes, you will be left with a beautiful glazed meat.
10. Pour in enough of the beef stock to cover the meat and mushrooms. Adjust seasoning and cover tightly with lid. Place into the oven for 30 minutes.
11. After 30 minutes, turn the heat down to 275 degrees and allow to cook for another 90 minutes or until the meat is tender.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FRITZENHEIMER62.
2. Preheat oven to 325 degrees.
3. Place the beef in the pot, making sure not to overcrowd the pan. Allow the beef to brown on all sides.
4. Meanwhile, was and roughly chop the mushrooms.
5. Check the meat and remove once it is brown on all sides. Set aside. There will be some fat and bits on the bottom of the pot. Let this stay as this is your flavor.
6. Add in the onions, garlic, thyme, bay leaf and mushrooms. Toss and cover with the fat in the pot. Saute for 10 min.
7. At the meat back to the pot and sprinkle evenly with 1T of flour. Mix to combine until the flour is fully incorporated.
8. Pour Cognac into the pot. Either let it cook out as is or light the cognac on fire with a long match (deglazing).
9. Once the alcohol has cooked out, about 3 minutes, you will be left with a beautiful glazed meat.
10. Pour in enough of the beef stock to cover the meat and mushrooms. Adjust seasoning and cover tightly with lid. Place into the oven for 30 minutes.
11. After 30 minutes, turn the heat down to 275 degrees and allow to cook for another 90 minutes or until the meat is tender.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FRITZENHEIMER62.
Nutritional Info Amount Per Serving
- Calories: 351.3
- Total Fat: 23.1 g
- Cholesterol: 93.3 mg
- Sodium: 537.5 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.8 g
- Protein: 28.8 g
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