RED MORELS RECIPES

Name: Beef & Mushroom Braised Stew
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 6 servings.
Ingredients: 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 1 pound sliced fresh mushrooms; 2 medium onions, sliced; 2 garlic cloves, minced; 1 carton (32 ounces) beef broth; 1 cup dry red wine or additional beef broth; 1/2 cup brandy; 1 tablespoon tomato paste; 1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme; 3 tablespoons all-purpose flour; 3 tablespoons water; Hot mashed potatoes

More about "red morels recipes"

BEEF & MUSHROOM BRAISED STEW RECIPE: HOW TO MAKE IT

Beef & Mushroom Braised Stew Recipe: How to Make It image

Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 05 minutes

Prep Time 35 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

Steps:

Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 395 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 761mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

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