Another Delicious Beef Stew
It’s getting cooler outside and it’s about that time that stews and mashed potatoes are in order (except this week we have been hit by a heat wave…just add this to your favourites!).
Serves 4 – 6
1 package of stewing beef (around 450 g)
1/2 cup whole wheat flour
½ tbsp extra virgin olive oil, divided
½ tbsp (salted) butter, divided
1 Large onion, sliced into sticks
1 227 g package of cremini or button mushrooms, sliced
3 Cloves garlic, crushed
5-6 sprigs of fresh thyme (left whole)
1 Cup red wine (or white if you have it on hand)
1 Cup sodium-reduced beef stock
1 796 ml can of crushed tomatoes (you can use diced if that’s what you have)
2 tbsp Grainy Dijon mustard
2 tbsp cider vinegar
Salt
Pepper
Trim any excess fat off of the beef cubes.
Using a clean plastic bag, add the flour and season the flour with salt and pepper (about 1/2 tbsp salt and 1 tsp pepper). Mix well (just tie the bag and shake it, you can tell it’s mixed by looking at the pepper flecks.
When the flour mixture is seasoned add the beef cubes and coat the beef well with the flour; again just hold the bag closed and shake it; set aside.
Heat a large pot over medium high heat and add half of the extra virgin olive oil and half of the butter.
When the oil is hot (you’ll see it ripple or bubble) add the beef in an even layer, shaking off any excess flour before it goes in the oil. The idea is to brown the beef and get a yummy crust on it but not cook it through. Turn over after about 4 minutes. If the flour is darkening too quickly drop the heat to medium.
When the meat is browned remove the beef and set aside.
Add the remaining olive oil and butter and when it’s hot add the mushrooms, onions and thyme sprigs. Sautee for about 5 to 7 minutes, until the onions are soft and translucent and the mushrooms are brown (on medium heat); season with salt and pepper.
Add the garlic and sauté for 30 seconds, careful not to burn the garlic.
Add the red wine and turn the heat up to high, scrape the bottom of the pot with a wooden spoon to release any of the food stuck to the bottom of the pot (deglazing).
Add in the tomatoes; season with salt and pepper.
Pour the stock into the empty can of tomatoes and swoosh it around to release any of the tomato puree that may be stuck and then add it to the pot as well.
Stir in the grainy mustard and cider vinegar; mix well.
Bring the pot back to a boil and then return the beef and any juices to the pot.
Cover and let simmer for about 2-3 hours; if the liquid is bubbling too much you can drop the heat to low. The idea is to let the meat cook slowly in the sauce.
Serve with any potato side you like, I usually just boil potatoes (remember to leave the skin on; fibre!), or see notes!
Notes:
- You can use stock or water in place of wine.
- If you prefer you can use a (sirloin) steak in place of stewing beef.
- Serve with Buttermilk Mashed Potatoes or Garlic Mashed Potatoes.
