Recipe

Wild Mushroom Beef Stew With Herbed Zucchini Noodles Recipe


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Ingredients
  • 1/2 c fresh parsley leaves, sliced .
  • 2 tbsps red wine vinegar .
  • 4 oz egg noodles, cooked & drained .
  • 2 tbsps all-purpose flour .
  • 1 (14 oz) can crushed tomatoes .
  • 4 garlic cloves, crushed .
  • 1 small red onion, sliced .
  • 1 parsnip, sliced into thin rounds .
  • 1 tbsp fresh parsley leaves, sliced .
  • 2 tbsps tomato paste .
  • For the stew .
  • 2 oz assorted dried mushrooms .
  • 1 1/2 lbs beef eye round, cut into 1-inch cubes .
  • 2 tsps unsalted butter .
  • 1 tsp pepper .
  • 1 tbsp canola oil .
  • 1 tbsp fresh oregano leaves, sliced .
  • 2 sprigs fresh thyme .
  • 1 tsp salt .
  • 2 (10 oz) cans beef broth .
  • 1 tbsp fresh thyme leaves, sliced .
  • 1 stalk celery, sliced thin .
  • 1 carrot, sliced into thin rounds .
  • For the Herbed Zucchini Noodles .
  • 1 tbsp parmesan cheese, freshly grated .
  • 1 tsp lemon pepper .
  • 2 large zucchini .
  • 1 c red Zinfandel wine

Directions
  • Step #1 Bring beef broth to a boil in a small saucepan over medium-high heat.
  • Step #2 Turn the heat off, & add the dried mushrooms.
  • Step #3 Set aside & allow mushrooms to absorb the moisture of the beef broth & the beef broth to absorb the flavor of the mushrooms, about 5 mins.
  • Step #4 Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat.
  • Step #5 Add the beef cubes, being careful not to overcrowd the pot.
  • Step #6 Sear the cubes on all sides until well browned.
  • Step #7 (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer).
  • Step #8 Once browned, remove cubes & set aside.
  • Step #9 Drain any excess oil.
  • Step #10 Return the Dutch oven to medium-high heat & add the onions, parsnip, garlic, celery, carrot, & thyme.
  • Step #11 Saute until onions begin to caramelize.
  • Step #12 Once the onions have taken on a caramel color, add the tomato paste & mix well.
  • Step #13 Allow tomato paste to caramelize slightly, about 2 mins or until it slightly darkens in color.
  • Step #14 Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan.
  • Step #15 Chop mushrooms roughly & set aside.
  • Step #16 Pour beef broth through a coffee filter into a measuring c.
  • Step #17 This will separate any accumulated sand from our flavorful broth.
  • Step #18 Set aside.
  • Step #19 Once the tomato paste has caramelized, sprinkle flour over the mixture & mix well, scraping the bottom.
  • Step #20 Stir for about 1 min to cook out the flour flavor.
  • Step #21 Add the wine & scrape the bottom of the pot to loosen any vegetables that may have stuck.
  • Step #22 Pour in the beef broth & crushed tomatoes.
  • Step #23 Bring to a simmer for approximately 5 mins or until stew thickens.
  • Step #24 Add the seared beef cubes & the mushrooms to the pot.
  • Step #25 Cover up & let simmer over medium-high heat until meat is tender, about 15 mins.
  • Step #26 Stir in the red wine vinegar.
  • Step #27 Taste & adjust flavor with salt & pepper.
  • Step #28 Stir in parsley & remove this from heat.
  • Step #29 Serve with Herbed Zucchini Noodles, instructions below.
  • Step #30 Carefully drag a vegetable peeler the length of the zucchini to create long strands.
  • Step #31 Discard centers with the seeds.
  • Step #32 Heat a large nonstick saute pan over med-heat/flame with the butter.
  • Step #33 Add the zucchini & quickly toss to coat with the butter.
  • Step #34 Add parsley, thyme, oregano, & lemon pepper.
  • Step #35 Toss again & warm through, about 1 min.
  • Step #36 Add the egg noodles.
  • Step #37 Toss once again until pasta is warmed through but zucchini remains crisp tender.
  • Step #38 Taste & adjust flavor with salt & pepper.
  • Step #39 Sprinkle top with Parmesan.
  • Step #40 Toss again & serve warm.
  • Enjoy the Wild Mushroom Beef Stew With Herbed Zucchini Noodles recipe

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Main Dish / Beef
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