Wild Mushroom Beef Stew With Herbed Zucchini Noodles Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF AND MUSHROOM STEW WITH HERBED DUMPLINGS



Beef and Mushroom Stew With Herbed Dumplings image

Let me tell you a story about this recipe. I made this back in September and my boyfriend and I agreed it was the best beef stew we had ever tasted. Ever. So I cut it out to save it, only to promptly lose it a few days later. Undeterred, I scoured the Real Simple magazine (where I found it) recipe database -- it wasn't there. I called their customer service -- they didn't have access to it either. I searched the web, with no luck. I even posted a recipe request on 'Zaar. Finally, I called customer service again and ordered a back issue of the magazine. I was truly a woman obsessed. So now that the back issue has arrived, I'm posting it online so I never have to worry about losing it again :) This is really an amazing dish, and it was worth all the effort to have this back in my recipe archive.

Provided by enigmused

Categories     Stew

Time 3h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 lbs chuck steaks, cut into 1 1/2-inch chunks
2 medium sweet onions, roughly chopped
1 cup sweet marsala wine or 1 cup sherry wine
5 cups beef broth
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
1 1/2 lbs mixed mushrooms, roughly chopped (such as portobello, shiitake, and button mushrooms)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 (7 1/2 ounce) package biscuit mix
2 tablespoons chopped mixed fresh herbs (such as thyme, chives, and flat-leaf parsley)

Steps:

  • Heat oven to 350 degrees.
  • Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, cook the meat until browned on all sides, 5-7 minutes. Transfer to a plate.
  • Add the onions to pan and cook for 7 minutes. Add the Marsala or sherry and cook, stirring for 1 minute. Return meat to pan, along with the broth, tomato paste, salt and pepper. Cover and transfer to oven.
  • Heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook for 1 minute.
  • After the stew has been in the oven for 1 hour, 15 minutes, add the mushrooms. Cover and return to oven for 45 minutes more.
  • Meanwhile, prepare the biscuit mix according to the package directions, adding the chopped fresh herbs. Drop the biscuit dough in heaping tablespoons on top of the stew. Return pan to oven and cook, uncovered, for 15 minutes. Let stand for 10 minutes before serving.
  • To make in advance: Remove the stew from oven aftere 1 hour, 15 minutes and let cool. Do not cook the mushrooms or add them to the casserole. Cover and refrigerate overnight. To finish cooking, brown the mushrooms and continue as directed.

Nutrition Facts : Calories 870.9, Fat 55.5, SaturatedFat 18.8, Cholesterol 127, Sodium 1749.8, Carbohydrate 41.8, Fiber 2.2, Sugar 9.5, Protein 38.8

CROCK POT WILD MUSHROOM BEEF STEW



Crock Pot Wild Mushroom Beef Stew image

My husband recently discovered this flavor rich, thick, beef stew recipe, and was amazed at how easy it was for him to make. We decided it was definitely a repeat recipe, and wanted to post it here for future reference.

Provided by PanNan

Categories     Stew

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs beef stew meat, cut in 1-inch pieces (we used lean beef round)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3/4 cup beef broth
1/4 cup tomato paste
1/4 cup red wine
2 garlic cloves, minced
1 lb red potatoes, cut into quarters
8 ounces assorted wild mushrooms, cut into quarters (regular button mushrooms work too)
1 cup baby carrots (cut in half)
fresh parsley (to garnish)

Steps:

  • In a small bowl, combine the flour, salt, pepper, and thyme.
  • Place beef in a 5 qt crock pot. Sprinkle with the flour mixture, and toss to coat.
  • In the same small bowl used to mix the flour (now empty), combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  • Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  • Cover and cook on HIGH 5 - 6 hours, or LOW for 8 - 9 hours, until vegetables and beef are tender.
  • DO NOT LIFT LID AND STIR DURING COOKING TIME.
  • When ready to serve, stir well, and garnish with fresh chopped parsley.

Nutrition Facts : Calories 302.7, Fat 7.2, SaturatedFat 3, Cholesterol 96.8, Sodium 739.2, Carbohydrate 22, Fiber 3, Sugar 4.2, Protein 37.1

BEEF & SHIITAKE MUSHROOM STEW



Beef & Shiitake Mushroom Stew image

Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs skirt steaks, cut into 2 x 2 inch pieces
salt & freshly ground black pepper
2 tablespoons canola oil
2 large red onions, cut into 1/2 inch dice
2 large carrots, peeled and cut into 1/2 inch dice
2 stalks celery, cut into 1/2 inch dice
1 tablespoon chinese fermented black beans, rinsed and drained (found in Asian markets and some supermarkets)
1 tablespoon finely chopped fresh gingerroot
2 heads garlic, cloves peeled but left whole
1 lb shiitake mushroom, quartered,stems discarded
1 cup wine or 1 cup dry sherry
1/3 cup soy sauce, preferably reduced-sodium
garlic mashed potatoes (optional)

Steps:

  • Season the meat with salt and pepper.
  • Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
  • of the oil, and swirl to coat the bottom of the pot.
  • When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
  • Remove the meat; wipe out the pot with paper towels.
  • Add the remaining 1 tbsp.
  • of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
  • Saute over medium heat, stirring, until soft, 8 to 10 minutes.
  • Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
  • Stir in the soy sauce.
  • Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
  • Divide the between 6 bowls, serve over garlic mashed potatoes and serve.

Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4

STOVE TOP MEDITERRANEAN ZUCCHINI BEEF STEW



Stove Top Mediterranean Zucchini Beef Stew image

This is a perfect fall dinner. I serve this on top of hot cooked spaghetti or serve with roasted potatoes on the side. This is very good!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/3 cup flour
seasoning salt (can use regular salt)
pepper
2 lbs stewing beef, cut into about 3/4-inch cubes
1/4 cup oil (more as needed)
1 large bell pepper, chopped into large pieces
1 big onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 (14 ounce) can diced tomatoes with juice
1 cup beef broth
1/2 cup dry red wine
2 -3 tablespoons Worcestershire sauce (or to taste)
1 bay leaf
2 teaspoons dried thyme
salt and pepper
2 zucchini, halved lenghwise and cut crosswise into about 1/2 - 3/4-inch slices
1 1/2 cups olives, pitted and halved (can leave whole, make sure that they are pitted)
grated parmesan cheese (optional but good to use)

Steps:

  • In a heavy plastic bag combine the flour with salt and pepper.
  • Add in cubed beef; toss to coat, then shake off any excess flour.
  • In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
  • Brown the remaining beef adding in more oil if needed.
  • Add in the red bell pepper, onion and garlic; saute for 3 minutes.
  • Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
  • Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
  • Season with salt and pepper.
  • Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
  • Remove bay leaf.
  • Ladle into serving bowls and top with grated Parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 890.4, Fat 63.4, SaturatedFat 20.6, Cholesterol 152.1, Sodium 1022.7, Carbohydrate 30, Fiber 5.9, Sugar 9.1, Protein 46.2

WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES



Wild Mushroom Beef Stew With Herbed Zucchini Noodles image

Make and share this Wild Mushroom Beef Stew With Herbed Zucchini Noodles recipe from Food.com.

Provided by Sandi From CA

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 26

2 (10 ounce) cans beef broth
2 ounces assorted dried mushrooms
1 tablespoon canola oil
1 1/2 lbs beef eye round, cut into 1-inch cubes
1 small red onion, diced
1 carrot, sliced into thin rounds
1 parsnip, sliced into thin rounds
1 stalk celery, sliced thin
4 garlic cloves, crushed
2 sprigs fresh thyme
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red Zinfandel wine
1 (14 ounce) can crushed tomatoes
2 tablespoons red wine vinegar
1/2 cup fresh parsley leaves, chopped
2 large zucchini
2 teaspoons unsalted butter
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon lemon pepper
4 ounces egg noodles, cooked and drained
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parmesan cheese, freshly grated

Steps:

  • Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
  • Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil.
  • Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
  • Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
  • Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
  • Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens.
  • Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below.
  • Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
  • Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.

Nutrition Facts : Calories 583.2, Fat 13.7, SaturatedFat 4.2, Cholesterol 130.5, Sodium 1470.6, Carbohydrate 55, Fiber 8.1, Sugar 7.7, Protein 51.3

More about "wild mushroom beef stew with herbed zucchini noodles food"

BEEF STEW WITH WILD MUSHROOMS RECIPES
Fragrant mushrooms and tender meat are combine with fresh herbs to give this classic beef stew a gourmet twist. Provided by Mila Furman Categories Entree
From tfrecipes.com


WILD MUSHROOM BEEF STEW
Serve this rich, earthy wild mushroom stew with steaming mashed potatoes.
From karanbeef.com


WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES
Feb 3, 2014 Wild Mushroom Beef Stew With Herbed Zucchini Noodles Time: 40 mins Ingredients. 2 (10 ounce) cans beef broth; 2 ounces assorted dried mushrooms; 1 tablespoon canola oil; 1 1/2 lbs beef eye round, cut into 1-inch cubes; 1 small red onion, diced; 1 carrot, sliced into thin rounds; 1 parsnip, sliced into thin rounds
From skipbridge.blogspot.com


WILD MUSHROOM BEEF STEW - BEEF - IT'S WHAT'S FOR DINNER
This hearty stew features tender chunks of beef with potatoes, garlic, assorted mushrooms and carrots. Get the recipe.
From beefitswhatsfordinner.com


27+ DELICIOUS GLUTEN-FREE BEEF TIP RECIPES TO SATISFY YOUR …
2 days ago In a separate skillet, heat a little olive oil over medium heat, and sauté the zucchini noodles for 2-3 minutes until they are tender but still slightly firm. Combine: Add the beef tips back into the skillet with the sauce and toss to coat. Serve the …
From chefsbliss.com


WILD MUSHROOM AND BEEF STEW RECIPE - GIRL AND THE KITCHEN
Oct 2, 2015 Fragrant mushrooms and tender meat are combined with fresh herbs to give this classic beef stew a gourmet twist.
From girlandthekitchen.com


WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES
Wild Mushroom Beef Stew With Herbed Zucchini Noodles is a classic recipe that combines the richness of beef stew with the lightness of zucchini noodles. This one-pot meal is easy to prepare, filling and satisfying for the whole family. The additional dried mushrooms add an earthy flavor and make the dish more flavorful. The herbs used in this dish add a fresh dimension and …
From recipewise.net


WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES
1 Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes. 2 Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the …
From recipe-finder.com


WILD MUSHROOM BEEF STEW RECIPES
Fragrant mushrooms and tender meat are combine with fresh herbs to give this classic beef stew a gourmet twist. Provided by Mila Furman. Categories Entree. Number Of Ingredients 10
From tfrecipes.com


RECIPE WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES
Recipe - Wild Mushroom Beef Stew With Herbed Zucchini NoodlesINGREDIENTS: 2 (10 ounce) cans beef broth 2 ounces assorted dried mushrooms 1 tablespoon canola ...
From youtube.com


WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES RECIPES
Make and share this Wild Mushroom Beef Stew With Herbed Zucchini Noodles recipe from Food.com. Provided by Sandi From CA. Categories Stew. Time 40m. Yield 4 serving(s) Number Of Ingredients 26
From tfrecipes.com


WILD MUSHROOM AND BEEF STEW - WHISKED RECIPE
Nov 21, 2024 Wild Mushroom and Beef Stew is a luxurious, slow-cooked dish that marries the deep, earthy flavors of wild mushrooms with the richness of tender, succulent beef. Simmered in a robust broth of red wine, garlic, and fresh herbs, this stew creates an irresistible harmony of flavors and textures.
From whiskedrecipe.com


SLOW COOKER WILD MUSHROOM BEEF STEW - MAGIC SKILLET
Oct 13, 2022 Get cozy with this easy and delicious slow cooker wild mushroom beef stew. Perfectly tender beef and earthy mushrooms in an aromatic sauce create the perfect comfort food. With a few simple ingredients and minimal effort, you can create a hearty and flavorful meal that will surely impress.
From magicskillet.com


BEEF STEW WITH WILD MUSHROOM - TABLE MAGAZINE
Oct 1, 2022 This comforting, soul-warming soup features chunks of tender beef, potatoes, garlic, and a variety of mushrooms. (Choose your favorites!) Cook it to order or save yourself some time and stress by throwing the stew together in a pressure cooker.
From tablemagazine.com


WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES
Wild mushrooms are known for their unique flavors and textures, making them a popular ingredient in many dishes around the world. This is gluten free, high protein and non vegetarian recipe. Dish can be prepared in 150 minutes.
From 101-recipes.com


BEEF STROGANOFF SOUP RECIPE - SOUTHERN LIVING
Feb 15, 2025 Simmer before adding egg noodles: Bring to a simmer over medium-high; reduce heat to medium-low to maintain a gentle simmer, partially cover, and simmer, stirring occasionally, until beef is tender, 1 hour to 1 hour 15 minutes. Add egg noodles. Simmer over medium-low, uncovered and stirring occasionally, until tender, about 10 minutes.
From southernliving.com


WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES
A Recipe for Wild Mushroom Beef Stew With Herbed Zucchini Noodles that contains zucchini,parmesan,Parmesan cheese,parsley,lemon,salt,vinegar,cloves,ga
From recipebridge.com


40+ MEATLESS DINNER IDEAS - EASY AND FAMILY FRIENDLY
Creamy Wild Rice Mushroom Soup is the definition of comfort food! ... Easy Vegetable Chickpea Stew. 4.86 from 7 votes. Vegetable Chickpea Stew features fresh vegetables and beans in a savory, mouthwatering broth. Enjoy this healthy, easy, and comforting stew all year long! ... Garlic Herb Butter Pasta with Easy Roasted Shrimp is a simple yet ...
From iowagirleats.com


Related Search