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Slow-braised Beef Stew with Mushrooms

Slow-braised Beef Stew with Mushrooms
Photo by James Carrier

Ingredients

  • 1 orange (2 1/2 in. wide), rinsed
  • ¼ cup chopped fresh chives or green onions
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • ½ teaspoon Chinese five spice
  • 1 pound mushrooms (1- to 1 1/2-in.-wide caps)
  • 2 tablespoons butter or olive oil
  • 2 tablespoons cornstarch
  • + 25 more ingredients
    • 1 onion (about 8 oz.), peeled and finely chopped
    • About 1 cup fat-skimmed beef or chicken broth
    • ¼ cup balsamic vinegar
    • 3 or 4 very thin slices (quarter size) peeled fresh ginger
    • ½ cup port or cream sherry
    • 4 pounds boned, fat-trimmed beef short ribs or chuck
    • 2 tablespoons soy sauce
    • Salt and pepper
    • 1 cup dry red wine
    • 1 orange (2 1/2 in. wide), rinsed
    • About 1 cup fat-skimmed beef or chicken broth
    • ¼ cup chopped fresh chives or green onions
    • ¼ cup balsamic vinegar
    • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
    • 3 or 4 very thin slices (quarter size) peeled fresh ginger
    • ½ teaspoon Chinese five spice
    • 1 pound mushrooms (1- to 1 1/2-in.-wide caps)
    • 2 tablespoons butter or olive oil
    • 2 tablespoons cornstarch
    • 1 onion (about 8 oz.), peeled and finely chopped
    • ½ cup port or cream sherry
    • 4 pounds boned, fat-trimmed beef short ribs or chuck
    • 2 tablespoons soy sauce
    • Salt and pepper
    • 1 cup dry red wine

1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker. 2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 c...

View full recipe at My Recipes

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