Mushroom and Potato Beef Stew

OUR RECIPES: Mushroom and Potato Beef Stew

Mushroom and Potato Beef Stew

INGREDIENTS:

2 lbs. beef chuck pieces, cut into ½ -inch cubes
Salt and pepper
½ cup flour
Olive oil
8 oz. Babybella mushrooms (mini portabella), stems removed and cut in half
1 onion, chopped
3 cloves garlic, finely chopped
4 medium carrots, peeled and cut into ½ inch pieces
1 lb. small potatoes, baby red potatoes or fingerling potatoes
3 sprigs of fresh thyme
32 oz. beef stock
Chopped parsley, for garnish

DIRECTIONS:

Season beef cubes with salt and pepper and dust with flour.
Heat 2 Tblsp. olive oil on high heat in your large IMUSA caldero. Once it begins smoking, begin frying beef cubes in batches until all sides are browned. Add more oil as needed. Set aside.

Lower heat to medium-high and, if necessary, add 1 Tblsp. of olive oil. Sauté mushrooms until slightly browned. Add 1 more Tblsp of oil and sauté onions, garlic, and carrots and cook until onions have softened 4-5 minutes. Add the potatoes, the browned beef cubes, and the thyme. Pour beef stock and allow to come to a simmer. Lower heat and cover, allowing to simmer for 45m.-60m., until most of the liquid has evaporated.
Season with salt and pepper and garnish with chopped parsley.

Enjoy!

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