Easy and delicious earthy stew, ideal for your Sunday night dinner!
900gbeef for stew(for 6 persons)
3carrots(small, cut in thick slices)
400gmushrooms(cut in half)
3stems fresh rosemary(attached in a bouquet)
1 1/2cuptomato sauce or canned tomatoes
2cupswater or beef broth
Cut all the vegetables and set them aside.
Take a big pot, cast iron or stainless steel. I use my Lodge pot (I love it, one of the best purchases ever!). I've had it for 5 years now, it cooks very well, and the food tastes better! Anyway, coming back to our stew :)
Put your pot on a medium fire and add 1 tablespoon of butter in order to fry your mushrooms. Tip: Be sure not to crowd your mushrooms in your pot or to toss them too much. If you do, you will end up boiling your mushrooms instead of frying them! Let them be, they will become brown and very sweet and that's what you want!
When the mushrooms are done, set them aside. They will be the last thing you will add into your pot.
Now it's time to brown your beef. Add the rest of the butter to the same pot (no need to wash the pot). Put your beef cubes, add salt and the ground peppercorns and brown them.
After you get a nice color on them (this is important because if you have no caramelization happening, you will have no taste), sprinkle the flour, add the dry oregano and add the cut onions. Mix in all the ingredients.
After all these ingredients are well mixed, you add the sliced carrots, the tomato sauce, and the water. Mix all the ingredients and finally add the mushrooms and the rosemary bouquet.