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Beef Chuck Stew with Mushrooms




Source of Recipe


Nob Hill - Amador-El Dorado CAL FIRE Unit


Recipe Introduction


Prep time: 45 minutes Cook time: about 5 hours


List of Ingredients




1/4 lb. thick-sliced bacon, cut into 1-inch pieces
3 lbs. Raley's Black Angus Beef boneless beef chuck roast, cut into 2-inch chunks
Salt and pepper to taste
1/3 cup flour
2 tbsp. vegetable oil, as needed
4 cups beef stock, divided
4 tbsp. unsalted butter, divided
1/2 lb. carrots, cut into chunks
2 onions, finely chopped
3 large cloves garlic, finely minced
1 tbsp. tomato paste
4 medium potatoes, peeled and quartered
1/2 tsp. ground cloves
1 (4-inch) piece celery
4 fresh parsley stems, leaves removed
4 fresh thyme sprigs
2 bay leaves
1 lb. small boiling onions
2 cups water
1/2 lb. sliced mushrooms

Recipe



Cook bacon in a 6- to 8- quart heavy pot over medium-high heat. Remove bacon and set aside for another use.

Season beef cubes with salt and pepper to taste; dredge in flour. Brown beef cubes in batches, over medium-high heat, in reserved bacon drippings, adding additional oil as needed. Transfer meat to a bowl; set aside.

Pour off any remaining oil from pot; add 1/2 cup beef stock to pan. Deglaze pan by boiling stock over high heat for 1 minute, scraping bits off bottom of the pan. Pour broth over reserved meat. Heat 1 tbsp. butter in same pot over medium-high heat. Add carrots, onion and garlic; sauté, stirring frequently, for about 5 minutes or until onions are golden. Add tomato paste and cook, stirring for 1 minute. Add remaining beef stock, reserved meat with juices, potatoes and cloves. Tie celery, parsley, thyme and bay leaves together with kitchen string; add to pot. Simmer gently for 3 1/2 hours or until meat is tender.

While meat is cooking, blanch boiling onions in a saucepan in boiling, salted water for 1 minute; rinse under cold water then peel. Heat 1 tbsp. butter in same saucepan and sauté onions until browned in batches; season to taste with salt and pepper. Add 2 cups water to pan and simmer, partially covered, for about 15 minutes or until onions are tender. Remove lid and continue cooking for an additional 5 minutes or until liquid is reduced to a glaze; set aside. Heat remaining butter in a skillet over medium-high heat until and sauté mushrooms until liquid is evaporated and mushrooms are golden brown. Season to taste with salt and pepper. Stir onions and mushrooms into stew; cook for an additional 10 minutes. Remove celery/herb bundle; adjust seasonings with additional salt and pepper, if you like.

Makes 8 servings.