Beef & Mushroom Stew Recipe

A savory favorite, this spicy stew benefits from a “reduction” process to create a rich broth. We use our kabob meat, which is also perfect as stew beef. Note the use of the leafy parts of celery stalks that are often discarded – always a great addition to soups and stews!

2 lbs Pusheta Creek kabob meat

1 quart beef broth

2 cups water

1 large onion, chopped

Tops and leafy center of a celery stalk, chopped fine (1 to 1½ cups)

1 tbsp chopped garlic

¼ tsp chili pepper

¼ tsp crushed red pepper

1 tsp dried oregano

Salt to taste

1 quart beef broth

2 cups water

1 lb sliced mushrooms

Put everything except the mushrooms into a large stock pot. Cover and heat on high to boiling, then lower heat and simmer for 3 hours (add 30 minutes if stew meat is frozen). Add sliced mushrooms, return to simmer, and cover for 30 minutes. Remove lid, stir, and boil lightly for 30 minutes.

Serve over noodles if desired; can also top with a bit of sour cream to cool the heat and create a creamy stroganoff. Serves 6-8.

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