Braised Beef Stew with Mixed Mushrooms | PCC Natural Markets

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Braised Beef Stew with Mixed Mushrooms

Serves: 6 to 8

5
Your rating: None (2 votes)
Your rating: None (2 votes)

Rich and satisfying, this stew is perfect for cold evenings.

Ingredients

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Trim chuck of any excess fat, keeping in mind there will be lovely fat marbling throughout (that's just part of the juicy flavor), and cut into 1-inch cubes. Sprinkle meat with salt and pepper and dredge in flour, shaking off any excess.

Preheat oven to 325° F.

In a large ovenproof pan, heat oil over medium-high heat. Add beef cubes and brown well on all sides. Remove from the pan. Stir in onions, garlic and mushrooms. Sauté for 2 to 3 minutes. Add bay leaves, wine and beef broth. Bring back to a simmer, stir in beef and cover. Place in the oven for 1 1/2 hours or until the meat is fork tender. The flour that you used to coat the meat should give the sauce a nice consistency.

Notes

This is a basic structure upon which you may build. Try adding root veggies such as carrots, potatoes, parsnips, etc., and adjust the flavors with hearty herbs such as rosemary or oregano. Add spices like cumin or clove and play around with fruit-based flavors such as orange zest or pomegranate juice.

Recipe by Lynne Vea, PCC Chef

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Beef Stew recipe

This recipe for beef stew does not include flour in the list of contents. My question is what is the best substitute for the flour? I am gluten intolerant.

Gluten free flour replacement

Hey Jay,

thanks for catching this and letting us know! You can easily use any of the gluten free flours as a replacement for wheat flour. I like to use either brown rice, quinoa, or sorghum flour.

Hope that helps!

Leika Suzumura
PCC Nutrition Educator

Red wine vinegar substitution

This turned out great! I used sweet rice flour to dredge the meat, and avocado oil to brown the pieces. I added one large carrot and one celery stalk, and some extra mushrooms. Also, about 2 Tbs of both dried oregano and parsley, and 1 -2 Tbs extra of the rice flour to help thicken the sauce. For the red wine I substituted 1/2 a cup of red wine vinegar and 1/2 a cup of water. Yummy!

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