Beef and Mushroom Stew With Herbed Dumplings
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.