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Beef Stew with Mushrooms and Gremolata

Posted on October 19, 2015 by in beef

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Beef Stew

Beef Stew and especially Beef cheek stew is very trendy at the moment and those who can stomach the idea of eating cheeks, pay top dollar for the delicacy.


Your beef stew can however also be made with chuck, brisket, shin, leg, blade, oxtail and of course the much sought after beef cheeks. I was looking to find beef cheeks at a reasonable price and after not much success, I found the most beautiful boneless shin. I could not resist.

beef stew

The thing is with beef stew that you want  the lean cuts. They don’t have much fat, but they do have a connective tissue called collagen, which breaks down over a long period of cooking time and becomes fork tender and delicious. I added only mushrooms to my beef stew, no other vegetables and then I finished it off with fresh, lemony gremolata which takes this stew to a whole new level. Enjoy!

beef stew

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beef stew
Beef Stew with Mushrooms and Gremolata
Print Recipe
A robust beef stew without much effort. It is packed with flavor and with the gremolata this stew is just over the top delicious.
Servings Prep Time
6 3 hours
Cook Time
30 minutes
Servings Prep Time
6 3 hours
Cook Time
30 minutes
beef stew
Beef Stew with Mushrooms and Gremolata
Print Recipe
A robust beef stew without much effort. It is packed with flavor and with the gremolata this stew is just over the top delicious.
Servings Prep Time
6 3 hours
Cook Time
30 minutes
Servings Prep Time
6 3 hours
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Place the flour, salt, pepper, coriander and paprika in a plastic bag and toss the pieces of meat in the bag so that each cube of meat is covered in flour.
  2. Remove meat from the bag and shake excess flour off.
  3. Heat the olive oil in a big oven-proof pot and brown the meat in batches until it has a golden brown color on the outside.
  4. Remove the meat from the pot.
  5. Add a little olive oil if necessary. Saute the onions.
  6. Add the meat, stock and red wine as well as the thyme.
  7. Cover the pot with either a lid or foil and place in the oven for 2 1/2 hours.
  8. Check halfway through the cooking process and if the pot seems dry, add more stock of water.
  9. When the meat is fork-tender, stir in the tomato paste and sugar and lemon juice.
  10. Add the mushrooms.
  11. Place back in the oven for 30 minutes or until the stew is done.
  12. Place the lemon zest, parsley and garlic in a food processor and chop finely.
Recipe Notes

Any stew always tastes better the next day..... if you can wait that long. Serve this beef stew with chunks of garlic bread.

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One Response to “Beef Stew with Mushrooms and Gremolata”

  1. Riette 2 November 2015 at 2:45 pm #

    Sounds delicious! What temperature should the oven be on??


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