Beef & Shiitake Mushroom Stew

Recipe by Dancer
READY IN: 2hrs 35mins


  • 2
    lbs skirt steaks, cut into 2 x 2 inch pieces
  • salt & freshly ground black pepper
  • 2
    tablespoons canola oil
  • 2
    large red onions, cut into 1/2 inch dice
  • 2
    large carrots, peeled and cut into 1/2 inch dice
  • 2
    stalks celery, cut into 1/2 inch dice
  • 1
    tablespoon chinese fermented black beans, rinsed and drained (found in Asian markets and some supermarkets)
  • 1
    tablespoon finely chopped fresh gingerroot
  • 2
    heads garlic, cloves peeled but left whole
  • 1
    lb shiitake mushroom, quartered,stems discarded
  • 1
    cup wine or 1 cup dry sherry
  • 13
    cup soy sauce, preferably reduced-sodium
  • garlic mashed potatoes (optional)


  • Season the meat with salt and pepper.
  • Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
  • of the oil, and swirl to coat the bottom of the pot.
  • When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
  • Remove the meat; wipe out the pot with paper towels.
  • Add the remaining 1 tbsp.
  • of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
  • Saute over medium heat, stirring, until soft, 8 to 10 minutes.
  • Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
  • Stir in the soy sauce.
  • Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
  • Divide the between 6 bowls, serve over garlic mashed potatoes and serve.