I love fall- and one of the yummiest things to eat in fall is a hearty, delicious stew. Today’s Steak & Mushroom Stew Pots are a hearty, delicious and fun way to present this cool weather staple!
First, we’ll need to make beef stew. I make a basic stew and change it up depending on what I have on hand vegetable-wise… so feel free to add any sort of additional veg you’d like to this VERY basic recipe.
Also, if not serving in the pot with puff pastry, you’ll need to add salt. I did not in this recipe because the puff pastry really pulls out salty flavor, and I am going to share my FAVORITE way to dress up stew leftovers on friday- and it is one you just can’t have much sodium in or it will be a salt lick.
What I like to do to solve the salt solution- add a little celtic sea salt to my stew as I eat it instead of during the cooking process. Stews cook down so much they can compound salty flavor, especially when using certain types of stock, so salting as you eat is a little bit easier way to keep your stew tasting longer (since who doesn’t make a huge pot hoping for leftovers??)
- 1 lb stew meat
- 3 large carrots
- 1 large onion
- 3 stalks celery
- 1 large package cremini mushrooms, about 1-15 caps, de-stemmed and sliced thin
- 6 cups low sodium stock, I actually use chicken because it tastes less salty- but if you want to stick to beef that is fine as well
- garlic, oregano, thyme, salt and pepper to taste- whatever your favorite spices are
- In a large dutch oven, heat olive oil until shimmery and add stew meat, a little bit at a time and brown. Don't overcrowd the pan or your meat won't brown as quickly!
- Set browned meat aside.
- When all meat has browned, add diced onion, celery and carrot to pan and brown.
- Add mushrooms when veg has slightly browned.
- When veggies have browned, add meat back in and stir to combine.
- Add stock.
- Simmer on low for 2 hours until stew has thickened and meat is break-apart tender.