There’s not much to say about this recipe except that it’s basically an excuse to buy an entire pound of shiitake mushrooms and eat them all in one delicious meal.
I mean, sure, there’s a rich tomato-based sauce. There’s a complex blend of flavors. There’s a long, slow simmering time that imitates braising, but with stew meat, cutting the time by two-thirds. And, best of all, you can serve it over everything from mashed parsnips to crusty sourdough bread or even thick homemade noodles (though the stew itself is gluten-free).
But really, all I can say is that you should make this. Make it this weekend, when you won’t be rushed and tempted to skimp on the simmering time and you can enjoy the delicious smells wafting all through your home.
Hint: close your closet/bedroom door unless you want to go to work on Monday smelling like beef—though your coworkers might oddly gravitate to you if you forget.
- 2 pounds of chuck stew meat (I always use Teton Waters)
- 2 Tbsp olive oil
- 2 medium onions, diced
- 1 can tomato paste
- 2 ½ cups red wine
- 2 ½ cups beef or bone broth
- 3 cloves garlic, minced
- 1 lb shiitake mushrooms, sliced
- 1 Tbsp fresh thyme
- Preheat oven to 250. Heat olive oil in a heavy oven-proof pan over medium-high heat. Brown meat on all sides, then remove meat from the pan with a slotted spoon. Lower heat to medium and sautee the onions until translucent and soft, about six minutes.
- Add tomato paste and wine to the pan, then broth, garlic, and beef. Stir to combine. Remove from stove, and place in oven. Allow to simmer away in there for about an hour and forty minutes.
- Remove pan from oven and place back on the stove. Remove beef again with a slotted spoon. Turn heat to medium high and bring sauce to a boil. Allow to reduce slightly, then add mushrooms and fresh thyme. Simmer another 15 minutes.
- Return beef to pan, then serve over whatever starch you like. This can be made a day ahead and just reheated.