By Ritah Mukasa
Are you looking for ways to cook beef differently? Consider preparing beef stew with mushrooms.
Micheal Mutenza, an executive chef with Eureka Place Hotel says, you can serve it with mashed potatoes, rice, chapati or mashed matooke.
What you need:
– 1 tablespoon extra-virgin olive oil
– (1 kg) beef , cut into 2-inch chunks
– 1 large carrot sliced 1/2-inch thick
– 1 large white onion, diced
– 6 cloves garlic, minced (divided)
– 1 pinch coarse salt and freshly ground pepper
– 2 tablespoons of flour
– 3 cups red wine (optional)
– 2-3 cups beef stock (Water or soup from boiling beef or bones)
– 2 tablespoons tomato paste
– 1 teaspoon fresh thyme, finely chopped
– 2 tablespoons fresh parsley
– 2 bay leaves
– 1 pound fresh white or brown mushrooms, quartered
– 2 tablespoons butter
Preparing the stew
1. Pat the beef dry with a paper towel and sear in batches in the hot oil until browned on all sides.
2. In the remaining oil, fry the carrots and onions until soft, then add 4 cloves, minced garlic and cook for a minute.
3. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper.
4. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
5. Add the pearl onions, wine and enough stock to cover the meat.
6. Add the tomato paste and herbs.
7. Bring to a simmer, cover, transfer to low fire and simmer for 2 to 3 hours, or until the meat is tender.
8. In the last 5 minutes of cooking time, prepare your mushrooms by heating the butter on a pan over heat.
9. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant, then add in the mushrooms.
10. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter.
11. Season with salt and pepper, if desired.
12. Once they are browned, set aside.
13. Place a colander (metallic strainer) over a large pot and carefully empty it’s contents into the colander.
14. Discard the herbs and return the beef mixture back into the pot.
15. Add the mushrooms over the meat
16. Remove any fat off the sauce and simmer for a minute or two, skimming off any additional fat which rises to the top.
17. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
18. If the sauce is too thick, add a few tablespoons of stock.
19. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
20. Taste for seasoning and adjust salt and pepper, if desired.
21. Pour the sauce over the meat and vegetables.
22. If you are serving immediately, simmer the beef for 2 to 3 minutes to heat through.
23. Garnish with parsley and serve.
