Autumn stew

Ingredients for the autumn stew

• 2 carrots
• 2 celery sticks
• 1 onion
• 2 cloves of garlic
• 1 teaspoon fresh or dried thyme
• 2 bay leaves
• 1 tablespoon tomato paste
• 450 gram steak
• 2 tablespoons flour
• 150 ml red wine
• 100 ml mushroom stock
• 250 gram (white) mushrooms
• 150 gram wild mushrooms
• 1 tablespoon olive oil
• 1 knob of butter

Kitchen equipment needed

• Chefs knife
• Cutting board
• Vegetable peeler
• Frying pan
• Thick-bottomed pan
• Deep plate
• Large skillet

Preparing the autumn stew vegetables — 15 minutes

Clean and dice the carrots and celery sticks. Chop the garlic cloves and onion and set aside. When using fresh thyme you must rinse and chop them. You can skip this step when using dried thyme.

Heat olive oil in a frying pan and fry the diced carrots, celery sticks,chopped onion and garlic over low heat for about a minute or 10. Add in the tomato paste, thyme and bay leaf. Turn down the heat and let simmer for a while. Cut the mushrooms into quarters.

Preparing the meat — 40 minutes

While the vegetables are cooking, dice the steak and mix with flour, some salt and pepper. You can use a nice big bowl for this. Make sure every piece of meat if coated.

Heat a knob of butter in a frying pan and fry the diced meat over high heat. Keep stirring until the meat turns brown. Transfer the meat to the pan with the vegetables. Pour the wine along with the mushroom stock into the pan and stir frequently to prevent the ingredients from sticking to the pan. Bring to a boil and let simmer for about half an hour.

Finishing the autumn stew — 20 minutes

Heat a big skillet ( preferably a cast iron one ) over high heat. Fry the mushrooms without adding any olive oil, butter or grease for about 10 minutes. This method will produce some smoke, but not to worry! Be sure to stir the mushrooms now and then to prevent them from burning.

Transfer the mushrooms to the pan with the meat and vegetables. Let everything continue to simmer for about 15 minutes. Garnish with chopped parsley or celery leaves. Serve with either mashed potatoes, pasta or rice. Enjoy!

Autumn stew Ohmydish bay leaf, butter, carrot, celery, flour, garlic, mushroom, mushroom stock, olive oil, onion, red wine, steak, thyme, tomato paste, wild mushroom Main course European This autumn stew is perfect for colder days. The mushrooms and herbs give this dish so much flavor. Serves up to 4 people 4 personen

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