DSC06649 i have not made stew before. i don’t know beef well & accidently bought stew meat so i figured out how to make this dish delicious & light. good quality angus is huge. it’s served on hearty rice-a mix of short grain bamboo & long grain brown basmati. it works well (i was surprsied).

5 mushroom stew

1/2 lb. organic grass fed angus beef tip for stew
1 large carrot
2 small yukon gold potatoes
1 medium yellow onion
bunch white mushrooms
bunch shitake mushrooms
1/4 cup each dry chantrelles, oyster & porcini mushrooms soaked in 1 cup warm water for 20 minutes
vegetable oil
white flour
thyme, garlic powder, fresh black pepper, maldon salt
4 cups vegetable stock

toss the meat in seasonings. coat with white flour. fry in 1 T. oil till all sides are browned. de-glaze with the mushroom water. take off the heat & set aside.

heat oil. add smal chop onion, white & shitake mushrooms sliced & the dried fine chopped. de-glaze with remaining mushroom water or stock.

add back the meat, throw in cubed potatoes & carrot both peeled & add the stock. cover & simmer over medium heat for 90 minutes.

dissolve 2 T. flour in 1/4 cup water. add to mixture & cook 10 more minutes.

serve on top of bamboo rice or hearty brown basmati.

i wonder what marco would say.