Beef Stew With Shiitake Mushrooms And Baby Vegetables Recipes

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SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS



Slow-Cooker Beef Stew with Shiitake Mushrooms image

Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 13

12 new potatoes, cut into fourths (1 1/2 pounds)
1 medium onion, chopped (1/2 cup)
1 bag (8 oz) ready-to-eat baby-cut carrots
1 package (3.4 oz) fresh shiitake mushrooms, sliced
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (10 1/2 oz) condensed beef broth
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 lb beef stew meat, cut into 1/2-inch pieces

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
  • Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

BEEF AND SHIITAKE STEW ON GARLIC MASHERS



Beef and Shiitake Stew on Garlic Mashers image

Provided by Ming Tsai

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 17

2 pounds hanger or skirt steak cut into 2 by 2-inch pieces
2 diced red onions
2 diced carrots
2 diced stalks of celery
1 tablespoon fermented black beans
1 tablespoon minced ginger
2 heads of garlic, cloved
1 pound quartered shiitake mushrooms, stems removed
1/2 cup shaoshing wine
1/3 cup dark soy sauce
Salt and black pepper to taste
Canoga oil to cook
6 large russet potatoes, peeled and quartered
2 tablespoons minced garlic
1 1/2 cups heavy cream
2 to 4 ounces of butter
Salt and pepper to taste

Steps:

  • In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
  • GARLIC MASHED POTATOES In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.

BEEF STEW WITH SHIITAKE MUSHROOMS



Beef Stew with Shiitake Mushrooms image

Gold Medal® all-purpose flour provides a simple addition to this delicious beef stew packed with mushroom, carrot and tomato - a tasty dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h55m

Yield 4

Number Of Ingredients 11

1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat
2 tablespoons olive or vegetable oil
1 large onion, coarsely chopped (1 cup)
1 package (4 ounces) shiitake mushrooms, sliced (stems removed)
1 can (14 1/2 ounces) ready-to-serve beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
5 new potatoes, cut into fourths
1 cup baby-cut carrots

Steps:

  • Mix flour, salt and pepper. Coat beef with flour mixture.
  • Heat oil in Dutch oven over medium-high heat. Cook beef, onion and mushrooms in oil, stirring occasionally, until brown.
  • Stir in broth and tomatoes. Cover and simmer 2 hours, adding up to 1 cup water if necessary. Stir in potatoes and carrots. Cover and simmer about 30 minutes or until beef and vegetables are tender.

Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 4 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg

BEEF & SHIITAKE MUSHROOM STEW



Beef & Shiitake Mushroom Stew image

Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs skirt steaks, cut into 2 x 2 inch pieces
salt & freshly ground black pepper
2 tablespoons canola oil
2 large red onions, cut into 1/2 inch dice
2 large carrots, peeled and cut into 1/2 inch dice
2 stalks celery, cut into 1/2 inch dice
1 tablespoon chinese fermented black beans, rinsed and drained (found in Asian markets and some supermarkets)
1 tablespoon finely chopped fresh gingerroot
2 heads garlic, cloves peeled but left whole
1 lb shiitake mushroom, quartered,stems discarded
1 cup wine or 1 cup dry sherry
1/3 cup soy sauce, preferably reduced-sodium
garlic mashed potatoes (optional)

Steps:

  • Season the meat with salt and pepper.
  • Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
  • of the oil, and swirl to coat the bottom of the pot.
  • When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
  • Remove the meat; wipe out the pot with paper towels.
  • Add the remaining 1 tbsp.
  • of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
  • Saute over medium heat, stirring, until soft, 8 to 10 minutes.
  • Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
  • Stir in the soy sauce.
  • Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
  • Divide the between 6 bowls, serve over garlic mashed potatoes and serve.

Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4

CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS



Crock Pot Beef Stew With Shiitake Mushrooms image

I work nights so crock pot recipes are a lifesaver to me. Here is another one. Cut the beef and the veggies about the same size for uniform cooking

Provided by kzbhansen

Categories     Stew

Time 9h15m

Yield 8 serving(s)

Number Of Ingredients 13

12 new potatoes, cut in fourths about 1 1/2 lbs
1 (3 1/2 ounce) package shiitake mushrooms, sliced sliced or 2 cups mushrooms, sliced
1 onion, chopped
1 (8 ounce) bag baby carrots
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can condensed beef broth
1/2 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon marjoram leaves
1/4 teaspoon pepper
1 lb stew meat, cut into 1 inch pieces

Steps:

  • Spray crock pot with Pam.
  • Mix all ingredients except for the beef in crock pot.
  • Add the beef to the crock pot.
  • Cover and cook on low 8-9 hours or until everything is tender.
  • Stir well before serving.

Nutrition Facts : Calories 335.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.3, Sodium 641.7, Carbohydrate 58.4, Fiber 7.8, Sugar 6.3, Protein 20.3

BEEF STEW WITH SHIITAKE MUSHROOMS AND BABY VEGETABLES



Beef Stew with Shiitake Mushrooms and Baby Vegetables image

Categories     Soup/Stew     Beef     Mushroom     Vegetable     Stew     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

All purpose flour
6 tablespoons (3/4 sticks) butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown sugar
1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
12 to 14 ounces baby pattypan squash, halved
1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
3 tablespoons chopped fresh marjoram or 1 tablespoon dried

Steps:

  • Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
  • Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
  • Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)

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