This autumn stew is perfect for colder days. The mushrooms and herbs give this dish so much flavour. Serves up to 4 people.
Made by Véronique
Published at 2014-11-21, this recipe is for 4 persons persons and takes 1 hours 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Wash the carrots and celery sticks and peel them. Chop the cloves of garlic and onion into fine dice.
Wash the fresh thyme sprigs; skip this step if you use dried thyme. Clean the mushrooms with a brush or paper towel and cut them into wedges. Heat a dash of olive oil in a casserole and gently sauté the carrots, celery, garlic and onion over a low heat for 10 minutes.
Add the tomato purée, thyme and bay leaves. Let everything cook slowly. Meanwhile, cut the steaks into bite-sized pieces. Add the flour to a deep plate and season with salt and pepper. Dredge the beef chunks through the flour.
Heat the butter in a frying pan and brown the meat. After 10 minutes, transfer the meat to the pan of vegetables. Pour the red wine into the casserole, along with the mushroom stock. Stir occasionally, to prevent the ingredients from sticking to the base of the pan. Let the stew simmer over a medium heat for half an hour.
Sauté the mushrooms in the frying pan for 10 minutes without any butter or olive oil. This will produce some smoke, which is fine.
Stir the mushrooms occasionally to prevent them from burning. Then add the fried mushrooms to the pan of meat and vegetables. Let everything cook for 15 minutes. Remove the sprigs of thyme and bay leaves.
Garnish the autumn stew with chopped fresh parsley. Serve with mashed potatoes, pasta or rice. Enjoy your meal!
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