Smoky Beef & Mushroom Stew
A smoky and slightly spicy twist to traditional beef stew.
Ingredients
8 oz. beef stew meat, cut into cubes
1 Tbsp butter
¼ onion, diced
1 clove garlic, minced
¼ cup mushrooms, sliced (cremini or button)
¼ red bell pepper, diced
¼ cup celery, diced
¼ cup beef broth
¼ cup red wine (optional, for richer flavor)
¼ cup crushed tomatoes
¼ tsp smoked paprika
¼ tsp dried thyme
¼ tsp ground cumin
¼ tsp chili flakes (optional, for a bit of heat)
Salt and pepper, to taste
1 tsp fresh parsley, chopped (for garnish)
Macronutrients
Protein: 52g
Fat: 24g
Carbs: 10g
Preparation
Brown the beef: Melt butter (1 Tbsp) in a small dutch oven or stew pot over medium-high heat. Add the beef cubes (8 oz.) and cook until browned on all sides. Remove the beef from the pot and set aside.
Sauté the vegetables: In the same pot, add the ¼ diced onion and 1 clove of minced garlic. Sauté for 2-3 minutes until softened. Add the mushrooms (¼ cup), red bell pepper(¼ cup), and celery (¼ cup). Cook for another 2-3 minutes until the vegetables are tender.
Add the liquids and seasoning: Return the beef to the pot. Pour in the beef broth (¼ cup), red wine (¼ cup) and crushed tomatoes (¼ cup). Add smoked paprika (¼ tsp), thyme (¼ tsp), cumin (¼ tsp), chili flakes (¼ tsp), and salt and pepper to taste. Stir to combine.
Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, or until the beef is tender and the flavors are well-developed. Stir occasionally.
Serve: Ladle the stew into a bowl and garnish with fresh parsley (1 tsp) before serving.
Coach Steven
