Canadian Beef makes this stew a good source of iron and an excellent source of zinc. Portobello mushrooms take it just a notch above ordinary. Serve in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.
| ⅓ cup (75 mL) |
all-purpose flour |
| ½ tsp (2 mL) |
EACH salt and dried thyme |
| ¼ tsp (1 mL) |
EACH pepper and crushed dried rosemary |
| 1 lb (500 g) |
Stewing Beef, cut into 1-inch (2.5 cm) cubes |
| 2 tbsp (30 mL) |
vegetable oil or butter |
| ½ cup (125 mL) |
chopped leeks (white part only), shallots or onions |
| 1 |
clove garlic, minced |
| 4 cups (1 L) |
coarsely chopped portobello mushrooms (1-inch/2.5 cm chunks) |
| 2-½ cups (625 mL) |
beef broth or stock |
| ½ cup (125 mL) |
dry red wine |
| 1 tbsp (15 mL) |
tomato paste |
- Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat beef cubes lightly with flour mixture, reserving any remaining mixture to thicken stew.
- Heat oil over medium heat in Dutch oven or stockpot. Brown beef cubes on all sides, in batches; set aside. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are softened, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef; reduce heat, cover and simmer for 1-½ hours or until meat is tender.
- Whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew; cook, stirring until thickened.
Beef and Portobello Pot Pie: Spoon cooled stew into shallow 6-cup (1.5 L) casserole. Brush top edge of casserole dish with lightly beaten egg white. Roll out half (397 g) package defrosted puff pastry 1 inch (2.5 cm) larger than casserole diameter. Place pastry over stew, sealing pastry to edge of casserole. Cut steam vents in to pastry. Bake in 400°F (200°C) oven for 30 to 35 minutes or until filling bubbles and pastry is puffed and golden.
Cook’s Notes:
For the Pot Pie, if the stew is made ahead and refrigerated, increase baking time by 10 to 15 minutes.