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    You are in: Home / Recipes / Wild Mushroom Beef Stew With Herbed Zucchini Noodles Recipe
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    Wild Mushroom Beef Stew With Herbed Zucchini Noodles

    Wild Mushroom Beef Stew With Herbed Zucchini Noodles. Photo by mary winecoff

    1/2 Photos of Wild Mushroom Beef Stew With Herbed Zucchini Noodles

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sandi (From CA)'s Note:

    Recipe courtesy Juan-Carlos Cruz of FoodTV.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the stew

    For the Herbed Zucchini Noodles

    Directions:

    1. 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. 2
      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.
    3. 3
      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.
    4. 4
      Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
    5. 5
      Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
    9. 9
      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.

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    Ratings & Reviews:

    • on January 16, 2007

      55

      This was great! As you can see from my picture I did not have any zucchini so I just served this over the herbed egg noodles. I used 1 oz. of dried porcini mushrooms and 1 oz. of dried oyster mushrooms. I also had no parsnips but since my boys don't like them anyway it wasn't a great loss to the stew. This didn't take as long as I thought it would. The longest part was browning the meat and I agree with Sandi that you don't need to hurry this step. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wild Mushroom Beef Stew With Herbed Zucchini Noodles

    Serving Size: 1 (757 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 583.2
     
    Calories from Fat 122
    21%
    Total Fat 13.6 g
    21%
    Saturated Fat 4.2 g
    21%
    Cholesterol 130.4 mg
    43%
    Sodium 1470.6 mg
    61%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 8.0 g
    32%
    Sugars 7.6 g
    30%
    Protein 51.2 g
    102%

    The following items or measurements are not included:

    parsnips

    fresh thyme

    lemon pepper

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