A delicious yet simple beef stew with apple syrup and mushrooms, served with potatoes and braised red cabbage.
The main thing:
Other stuff:
Made by Véronique
Published at 2020-03-05, this recipe is for 4 people and takes 6 hours 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 09-02-2021
View the original recipe via:
https://ohmydish.com/recipe/beef-stew-with-apple-syrup-and-mushrooms
You can cook this beef in a slow cooker or a casserole with a thick bottom. Clean the mushrooms using paper kitchen towel or a mushroom brush. Trim the ends off the mushrooms, but leave then whole.
Generously season the beef with salt and pepper, its not required to slice it into chunks. Place the meat in the slow cooker and add in the mushrooms and a big splash of red wine vinegar.
Place the cloves into the bay leaves and add these into the slow cooker as well. Pour in half a liter beef stock and stir in 3 tablespoons apple syrup.
Program the slow cooker to cook on the lowest setting for about 6 hours time. The exact cooking time may differ by the thickness of the beef. Remove the beef from the slowcooker and use 2 forks to tear the meat apart.
You can also remove any excess fat or muscles, if any. Remove the bay leaves with the cloves in it and boil the moisture in a smaller (sauce) pan into a nice thick sauce.
To thicken the sauce faster, add in some corn starch. Stir in the pulled beef into the sauce and season with salt and pepper. Serve with potatoes and braised red cabbage. Enjoy your meal!
