Beef stew with mushrooms is the most comforting meat stew of the Mediterranean winter. Slow cooking transforms the cheapest pieces of beef into tender morsels, while mushrooms and red wine create a deep, dark sauce full of umami.
Mediterranean
Beef stew with mushrooms and red wine
Beef stew with wild mushrooms and red wine. Slow and comforting meat stew, rich in protein and natural collagen.
- Spain
- Main course
- High protein
- Low sugar
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 44 g
- Fiber 3 g
- Carbohydrates 12 g
- Fat 18 g
- Sodium 480 mg
Story behind the dish
Preparation
Beef stew with mushrooms and red wine is a preparation from Spain with easy difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of beef to stew in pieces (blood sausage or needle).
- Have ready: 400 g of mixed wild mushrooms.
- Have ready: 2 chopped onions.
- Have ready: 3 sliced carrots.
- Have ready: 4 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season and lightly flour the beef; brown in oil very…
Season and lightly flour the beef; brown in very hot oil. Booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Saute onion
Sauté onion, garlic and carrot for 12 minutes in the same oil. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the mushrooms and cook 5 min
Add the mushrooms and cook 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Return the meat; pour the red wine and evaporate 5 min
Return the meat; Pour in the red wine and evaporate for 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add broth and herbs; boils
Add broth and herbs; boils When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Cook, covered, on minimum heat for 75 minutes (or 35 minutes in a pressure cooker)
Cook covered on heat for at least 75 minutes (or 35 minutes in a pressure cooker). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The meat must fall apart; if the sauce is light
The meat must fall apart; If the sauce is light, lower it uncovered for 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with mashed potatoes or polenta
Serve with mashed potatoes or polenta. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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