Ingredients for Wild Mushroom Beef Stew With Herbed Zucchini Noodles
- 4 cups beef broth
- 1 cup dried wild mushrooms
- 2 tablespoons canola oil
- Beef Eye Round
- Red Onion
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 2 stalks celery, chopped
- Garlic Cloves
- Fresh Thyme
- 2 tablespoons tomato paste
- All Purpose Flour
- Red Zinfandel Wine
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon red wine vinegar
- Fresh Parsley Leaves
- 2 medium zucchini
- Unsalted Butter
- Fresh Thyme Leave
- Oregano Leaves
- 1/4 teaspoon lemon pepper
- 1 cup egg noodles (optional)
- Salt
- Pepper
- Parmesan Cheese
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How to Make Wild Mushroom Beef Stew With Herbed Zucchini Noodles
- In a small saucepan, bring 4 cups beef broth to a boil over medium-high heat. Reduce heat, add 1 cup dried wild mushrooms, and let sit for 5 minutes to rehydrate.
- Heat 2 tablespoons canola oil in a heavy-bottomed Dutch oven over medium-high heat. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, and sear on all sides until well browned. Remove beef and set aside.
- Add 1 large chopped onion, 1 chopped carrot, 1 chopped parsnip, 2 chopped celery stalks, 4 minced garlic cloves, and 2 sprigs of thyme to the Dutch oven. Sauté until onions caramelize.
- Stir in 2 tablespoons tomato paste and cook for 2 minutes until slightly darkened.
- Remove mushrooms from broth, reserving the broth. Strain the broth through a coffee filter to remove any sediment. Chop mushrooms roughly.
- Sprinkle 2 tablespoons flour over the vegetables, stir for 1 minute, then add 1/2 cup dry red wine and scrape the bottom of the pot.
- Pour in the strained beef broth and 1 (28 ounce) can of crushed tomatoes. Bring to a simmer for 5 minutes, or until slightly thickened.
- Add the seared beef and chopped mushrooms. Cover and simmer over medium heat for 15 minutes, or until beef is tender.
- Stir in 1 tablespoon red wine vinegar. Season with salt and pepper to taste. Stir in 1/4 cup chopped fresh parsley.
- For the zucchini noodles: Use a vegetable peeler to create long zucchini strands. Discard the seedy centers.
- Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add zucchini noodles, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/4 teaspoon lemon pepper. Toss to coat.
- Cook for 1 minute, or until tender-crisp. Add 1 cup egg noodles (optional) and toss until warmed through.
- Season with salt and pepper to taste. Garnish with Parmesan cheese.
- Serve the beef stew over the herbed zucchini noodles.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
30g
Fat
21g
Carbs
18g
