Red Barn’s Beef and Shiitake Mushroom Stew

This delicious beef and mushroom stew made with Red Barn beef stew tips is the very definition of comfort food!  Hearty, flavorful, crave able, (and most importantly easy) this meal is perfect for these colder north country nights and the holiday season!  The active cooking time is relatively minimal which means you won’t be tied up in the kitchen the whole night, (although it surely tastes like you did)  and the end result feeds a crowd if you double the recipe.  

 

4 servings

Ingredients:

 

1 ½ – 2 pounds of Red Barn beef stew tips

¼ teaspoon salt

¼ teaspoon pepper

3 Tablespoons avocado or olive oil

½ pound Shiitake mushrooms, sliced

1 medium onion, thinly sliced

1 large clove garlic, minced

5 cups beef or chicken stock

¼ cup brandy

1 ½ teaspoons tomato paste

1 teaspoon fresh rosemary, minced (about ¼ teaspoon dried)

1 teaspoon fresh thyme, minced (about ¼ teaspoon dried)

1-2 teaspoons fresh parsley, minced

1 ½ teaspoons flour

1 ½ teaspoons water

Mashed potatoes or egg noodles for serving

Directions:

Preheat oven to 325.  Sprinkle beef with ¼ teaspoon of salt and ¼ teaspoon pepper.

Heat oil medium high temperature in a Dutch oven or other heat proof pot with lid, and brown beef in batches careful not to overcrowd.  Remove beef from pan and set aside.

Add a small drizzle of oil to the pan if needed and add mushrooms and onions.  Cook, stirring until the vegetables have softened and begin to caramelize lightly. Sprinkle lightly with salt and pepper.   Make sure to cook the mushrooms until they release their liquid and start to get golden brown in spots.  Add garlic and cook until aromatic, about 1 minute.  Stir in the broth, brandy, tomato paste, and herbs.  Return beef to the pan and bring just to a boil.

Place pot into the oven, and bake covered for 1 hour.

Stir together flour and water in a small bowl until smooth.  Remove pot from oven and gradually stir the flour water mixture into the stew.  Adjust seasonings if needed.  Bake covered, for another 30-45 minutes or until sauce is thickened and beef is tender. 

Serve with hot mashed potatoes or egg noodles, sprinkled with fresh parsley.