Mushroom Stew Recipe

5 from 5 votes

Serve this robust and deeply flavorful mushroom stew over mashed root vegetables for a simple, warming autumn supper. While wild mushrooms, like chanterelle and boletes, give the stew an extraordinary, rich flavor, you'll find that it's equally good made with the button and cremini mushrooms you can find at your local grocery store, too.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Soup, Stew

Cuisine: American

Keyword: beef, herbs, mushrooms, vegetables

Servings: servings

Calories: 321kcal

Author: Jenny

Equipment

Dutch Oven

Ingredients

1 pound bison stew meat
¼ cup all-purpose einkorn flour
1 teaspoon ground black pepper
2 teaspoons fine sea salt
1 tablespoon extra virgin olive oil
4 ounces bacon
2 medium yellow onions (diced)
4 medium garlic cloves (chopped fine)
1 pound mushrooms (quartered)
1 cup red wine
3 cups beef bone broth
2 tablespoons tomato paste
1 bunch fresh thyme leaves
1 sprig chopped fresh rosemary
2 bay leaves
½ cup chopped flat-leaf parsley
¼ cup chopped fresh marjoram

Instructions

Dump the stew meat into a medium mixing bowl, and then add the flour, salt and pepper. Toss the meat in the seasoned flour until uniformly coated. Set it aside while you prepare the other ingredients.
Warm the olive oil in a Dutch oven set over medium heat, and then toss in the bacon. Fry the bacon in the hot oil until crisp, and then dump in the diced onions and garlic. Sauté them together with the bacon, until translucent and deeply fragrant - about 8 minutes.
Toss in the meat, and cook about 5 minutes. Next, stir in the mushrooms and continue cooking them with the stew meat and onions a further 8 minutes.
Pour in the red wine and bone broth, taking care to scrape any browned bits off the bottom of the pot. Stir in the tomato paste, and then drop in the thyme, rosemary and bay leaves. Turn down the heat to medium-low, and simmer, uncovered, about 45 minutes until the meat is tender.
Remove the stew from the heat, and pluck out the thyme, rosemary and bay leaves. Sprinkle with chopped parsley and marjoram, and serve warm.

Nutrition