Beef Stew with Mushrooms & Miso
A rich, flavourful beef stew made with luscious red wine and umami packed miso-soy mushrooms. Easy to make and so incredibly delicious.
Ingredients
For the stew:
- 2 lbs beef stew meat
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 2 Tbsp butter
- 1/4 cup flour
- 2 cups red wine
- 3 cups beef broth
- 2 Tbsp white miso
- 2 Tbsp soy sauce
- 1 Tbsp fresh thyme leaves*
- 4 large carrots chopped
For the mushrooms:
- 1 lb cremini mushrooms**
- 2 Tbsp olive oil
- 1 Tbsp soy sauce
- 2 garlic cloves minced
- 1 Tbsp white miso
Instructions
Make the stew:
- Season the beef with the salt and pepper.
- Heat 2 Tbsp olive oil in a dutch oven over medium-high heat. When it’s hot, and in the beef, in batches so as to not overcrowd the pot, and brown, adding in more oil if needed.
- Remove beef to a plate and reduce the heat slightly.
- Add in more oil, if needed, and add the onions to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
- Add in the garlic, the butter and the flour. Cook 2-3 minutes.
- Add in the wine and scrape up any bits on the bottom of the pot.
- Add in the broth, miso, soy sauce, thyme, carrots and the beef. Bring to a boil.
- Cover the pot and place in the oven at 325 degrees for about 2 hours until the meat is tender.
- Remove from the oven and increase the heat to 450 degrees.
Prepare the mushrooms:
- In a bowl mix together the olive oil, soy sauce, garlic and miso. Whisk until well combined.
- Toss the mushrooms with the miso mixture and spread on a baking sheet.
- Place in the oven for 10 minutes.
- Remove the mushrooms and add to the stew. Serve.
Notes
*can substitute 1/2 tsp dried thyme
**sub button mushrooms or any type of mushroom
**sub button mushrooms or any type of mushroom
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