Beef And Portabella Stew Recipe

How to Make Beef And Portabella Stew

1. In a shallow bowl, whisk together 2 tablespoons all-purpose flour, 1 teaspoon salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper, and ¼ teaspoon dried rosemary.
2. Toss 1.5 lbs beef stew cubes in the flour mixture, ensuring they're lightly coated. Reserve any remaining flour mixture for thickening.
3. In a Dutch oven or large stockpot, melt 2 tablespoons margarine over medium heat.
4. Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.
5. Add 2 cups sliced leeks and 4 cloves minced garlic to the pot. Sauté until softened, about 5 minutes.
6. Add 8 oz sliced portabella mushrooms and cook until tender, about 5 minutes more.
7. Gradually whisk in 4 cups beef broth, scraping up any browned bits from the bottom of the pot.
8. Stir in 2 tablespoons tomato paste.
9. Mix well to combine all ingredients.
10. Bring the mixture to a boil.
11. Reduce heat to low, cover, and simmer for 1 ½ hours, or until the beef is incredibly tender.
12. To thicken, whisk 2-3 tablespoons cold water into the reserved flour mixture until smooth.
13. Gradually whisk the slurry into the simmering stew.
14. Cook and stir until the sauce has reached your desired thickness.
15. **Beef and Portabella Pot Pie Variation:**
16. Spoon the cooled stew into a shallow 6-cup casserole dish.
17. Brush the top edge of the casserole with lightly beaten egg white.
18. Roll out half a package (approx. 141g) of defrosted puff pastry to a size 1-inch larger than the casserole diameter.
19. Carefully place the pastry over the stew, sealing the edges to the casserole dish.
20. Cut several steam vents into the pastry.
21. Bake in a preheated 400°F (200°C) oven for 30-35 minutes, or until the filling is bubbling and the pastry is puffed and golden brown. If using stew that has been refrigerated, bake for an additional 10-15 minutes.