Beef Shiitake Mushroom Stew Recipes

INSTANT POT BEEF AND MUSHROOM STEW

Steps:

• Place cubed beef in a large bowl. Sprinkle flour over top, gently toss to combine until flour coats all the pieces.
• Add the ghee to the Instant Pot on sauté mode.
• Once hot, add beef to the pot and brown on all sides. You'll likely need to do this in 2 or 3 batches to fit all the beef. Once browned, transfer to a plate using a slotted spoon and set aside.
• Add 1/4 cup of the beef broth to the pot and use a wooden spoon or spatula to scrape up all the brown bits from the meat.
• Add the pearl onions and cook, stirring frequently for 2-3 minutes until softened.
• Turn off sauté mode and add the remaining ingredients except the arrowroot powder and water.
• Stir to combine then place the lid on the Instant Pot. Set the dial to sealing and cook on manual for 30 minutes.
• Let the Instant Pot naturally release pressure for 15 minutes then manually release the rest.
• If thickening, mix the arrowroot powder and water in a small bowl. Turn the Instant Pot to sauté and stir in the mixture until bubbling and slightly thickened.
• Serve hot, garnish with freshly chopped parsley or other herbs.

SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
• Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

BEEF & SHIITAKE MUSHROOM STEW

Steps:

• Season the meat with salt and pepper.
• Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
• of the oil, and swirl to coat the bottom of the pot.
• When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
• Remove the meat; wipe out the pot with paper towels.
• Add the remaining 1 tbsp.
• of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
• Saute over medium heat, stirring, until soft, 8 to 10 minutes.
• Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
• Stir in the soy sauce.
• Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
• Divide the between 6 bowls, serve over garlic mashed potatoes and serve.

BEEF AND SHIITAKE STEW ON GARLIC MASHERS

Steps:

• In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
• GARLIC MASHED POTATOES In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.

BEEF STEW WITH SHIITAKE MUSHROOMS AND BABY VEGETABLES

Steps:

• Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
• Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
• Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. 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. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. 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.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. 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.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS

Steps:

• Spray crock pot with Pam.
• Mix all ingredients except for the beef in crock pot.
• Add the beef to the crock pot.
• Cover and cook on low 8-9 hours or until everything is tender.
• Stir well before serving.