Have I told you how much I love beef? Yes? Well I’m gonna do it again, just in case you’ve forgotten. I LOVE beef. This is a gorgeous recipe and it tastes heavenly too! I am continuing down my path to finding a new love for mushrooms and in this dish I believe I’ve found my nirvana.
Ingredients:
- 2 Pounds Sirloin, cut into cubes
- 4 Tablespoons Flour
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 3 Large Shallots, minced (the original recipe called for only 2)
- 4-5 Cloves of Garlic (the original recipe called for 3, but I bumped that # up)
- 8 Ounces Cremini or White Button Mushrooms, I recommend at least halving them
- ½ Cup Red Wine
- ½ Can Beef Consomme
- 2 Sprigs fresh Thyme
- Salt and Pepper to taste
- Pasta, cooked and drained
Source: www.thepioneerwoman.com
Preparation:
First add 2 Tablespoons of Flour to the Sirloin cubes and toss to coat. Next melt the Butter and Olive Oil in a large pot or skillet. Add the meat in batches and sear, removing them to a plate when browned. Now add the Shallots and Garlic to the skillet and sauté for 2 minutes over medium-low heat. Add the mushrooms and cook for a further 2 minutes.
Add the Consomme and Wine and ½ can of Water using the Consomme can. Add Salt and Pepper and taste, adding more if necessary. Bring the mixture to a boil and add back the Sirloin cubes. Reduce the skillet heat to low and add the Thyme sprigs.
Cover the skillet and simmer for 30-45 minutes. After cooking that amount of time, mix the remaining 2 Tablespoons of Flour with a little water and add it to the stew. Stir and allow the stew to cook and thicken for another 10 minutes. Remove the skillet from the heat and let the stew rest for 15-20 minutes before serving to allow the flavors to deepen.
OMG, I love this stew. I can’t say one bad thing about it. It is absolutely glorious. I chose to serve mine with wide egg noodles and it was totally worth it. Plus, this freezes and reheats quite well. Do not miss out on this oh-so-yummy meal!
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