Beef stew with sweet carrots, peas and mushroomsPosted: October 31, 2011
No use to fight Autumn anymore – it is arrived and is here to stay until Winter shows up. It is now time to start cooking food that makes you forget the cold outside and puts a note of color in your day.
Beef stew with sweet carrots, peas and mushrooms
- 450g of beef, cut in cubes
- 50g of flour (or maizena)
- 250g of button mushrooms
- 3 onions, cut in half moons
- 5 carrots, cut in 2cm slices
- 1 clove of garlic, minced
- 100ml of red wine
- 1 spring of rosemary
- 200ml of stock
- 250g of peas (I used frozen peas)
- olive oil as required
- salt and pepper to taste
In a frying pan, heat 2 tablespoons of olive oil until it shimmer. Toss the mushrooms. Let them fry until soft and fragrant. Reserve.
Place the beef cubes and flour in a bowl, season with salt and pepper and toss to coat. Shake off the excess of flour. Heat 2 tablespoons olive oil in a large frying pan over a high heat until it shimmer. Add half the floured meat and fry until sealed and meat has begun to brown. Be careful not too put too many pieces in the frying pan. Instead of frying, the meat will boil to death, with rather unpleasant results. Reserve the meat.
To the same frying pan, add the onion and the carrots. Pan fry until the onions are caramelised and the carrots are soft, stirring occasionally (It will take about 15minutes). Add the grounded garlic and let it combine with the vegetables, stirring for about 1 minute. Take all out of the frying pan and reserve. Pour in the pan approximately 100 mL of red wine stir well to combine and deglaze the frying pan. When the sauce starts to thicken, toss in the meat and reserved vegetables. Mix well to combine, and then add the vegetable stock. Add the bay leave and the rosemary spring.
When it comes to boil, toss the peas in and let simmer for about 15min, until the stock reduces to half and the sauce is a bit thick. Take out from the stove and let it rest for a bit.