This is over the top yummy. I made this exactly as directed, using organic chuck steak...trimmed of visible fat. I really wondered about all of the different flavours in this recipe but it did not disappoint. It turns out very rich and flavorful....the orange being the most noticeable flavour at least to my taste buds. I did have quite a bit of fat to skim off the top. This is a worthwhile endeavor however, because this dish is so rich, you really don't want extra fat in there. The surprise for me was how the mushrooms were cooked and the caramelization that occurred in the bottom of my cast iron skillet. I did not use a clean pan to thicken the sauce, I ended up with exactly 2 and 1/4 cups of liquid (after the 1 cup used in the mushrooms) and I thickened that in the bottom of my skillet thereby not losing any of the lovely dark sauce left from the mushrooms! I made this at home alone.....so......it was a test, it passed and I will certainly make this for guests!
Slow-braised Beef Stew with Mushrooms
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- Calories: 468
- Calories from fat: 50%
- Protein: 46g
- Fat: 26g
- Saturated fat: 12g
- Carbohydrate: 10g
- Fiber: 1.2g
- Sodium: 450mg
- Cholesterol: 142mg
- 4 pounds boned, fat-trimmed beef short ribs or chuck
- 1 orange (2 1/2 in. wide), rinsed
- 1 onion (about 8 oz.), peeled and finely chopped
- About 1 cup fat-skimmed beef or chicken broth
- 1 cup dry red wine
- 1/2 cup port or cream sherry
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 3 or 4 very thin slices (quarter size) peeled fresh ginger
- 1/2 teaspoon Chinese five spice
- 1 pound mushrooms (1- to 1 1/2-in.-wide caps)
- 2 tablespoons butter or olive oil
- 2 tablespoons cornstarch
- Salt and pepper
- 1/4 cup chopped fresh chives or green onions
- 1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.
- 2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.
- 3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
- 4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
- 5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.
- 6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.
Don't confuse beef short ribs with back ribs cut from the beef loin.
If you don't have a slow-cooker, put meat in a 2-inch-deep, 4- to 5-quart baking pan (about 9 by 13 in.); heat liquids and flavorings (step 2), pour over meat, and seal with foil. Bake in a 350° oven until meat is very tender when pierced, 2 1/2 to 3 hours. After 1 hour, check liquid and add water up to original level. Reseal pan with foil and return to oven; after 30 more minutes, check and adjust liquid level again. When meat is tender, continue with step 3; leave meat in pan, draining off liquid, or transfer to a casserole.
You can make this dish up to 2 days ahead; let cool, then cover and chill. Bake, covered, in a 350° oven until meat is hot, 20 to 25 minutes. Serve stew with hot cooked rice or mashed potatoes.
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