Serve this versatile beef stew recipe in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.
Prep Time: 20 mins. | Cook Time: 1 hr. 30 mins.
1/3 cup all-purpose flour 75 mL
1/2 tsp EACH: salt and dried thyme 2 mL
1/4 tsp EACH: pepper and crushed dried rosemary 1 mL
1 lb stewing beef, cut into 1 in (2.5 cm) cubes 500 g
2 tbsp vegetable oil or butter 30 mL
1/2 cup leeks (white part only), shallots or onions, chopped 125 mL
1 clove garlic, minced 1
4 cups coarsely chopped portobello mushrooms (cut into 1 in/2.5 cm chunks) 1 L
2½ cups beef broth or stock 625 mL
1/2 cup dry red wine 125 mL
1 tbsp tomato paste 15 mL
salt and pepper to taste
1. In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.
2. In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
3. To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.
Beef and Portobello Pot Pie: Spoon cooled stew into shallow 6 cup (1.5 L) casserole. Brush top edge of casserole with slightly beaten egg white. Roll out half a (397 g) package, defrosted purchased puff pastry to a size that is 1-inch (2.5 cm) larger than casserole diameter. Place pastry over stew, sealing pastry to edge of casserole. Cut steam vents into pastry. Bake in 400°F (200°C) oven for 30 to 35 minutes or until filling bubbles and pastry is puffed and golden. (If stew is made ahead and refrigerated, increase baking time by 10 to 15 minutes).
Protein: 22 g
Carbohydrates: 10 g