buckytom
Chef Extraordinaire
i made this over the weekend, and it came out great. i've been trying to find ways to get my son to eat more protein, so i thought of making a beef stew, replacing the traditional potatoes with white northern beans.
(btw, this is not low fat, or particularly healthy, but man it was good)
shiitake, beef, and bean stew
ingredients:
4 cups great northern beans (mine were dried so i rehydrated them overnight, then drained and rinsed)
3 cans (14 oz) of beef broth
4 lbs chuck cubes for stew
4 tbsps flour
1 stick butter
6 tbsps canola oil
2 tbsps evoo
4 1/2 cups of diced onions
3 cups diced celery
3 cups baby carrots, cut in half
4 cloves garlic, smashed and chopped
4 bay leaves, dried
10 fresh sage leaves
5 cups shiitake mushrooms (rehydrated from dried, reserving liquid, about 1 1/2 cups)
3 cups red wine
directions:
in a medium sauce pan, put the beans in 2 cans of beef broth over low heat to simmer. (my beans were old, so, in order that they would be ready at the same time as the rest of the stew, i simmered them in broth first.)
sprinkle beef cubes with salt and pepper, then roll in flour. in a large, heavy stock pot, add 1 tbsp butter, 2 tbsps canola oil over high heat. brown 1/3 of the beef cubes. when the beef is good and brown, set aside. deglaze pot with 1/3 of a can of beef broth, and set aside with the browned beef. repeat 2 more times, adding oil and butter, browning floured beef cubes, then deglazing the pot, setting the beef and deglazing liquid aside.
in the same large stock pot, put in 2 tbsps evoo over medium-high heat, and add the garlic. when garlic is beginning to brown, add 4 tbsps butter, then the onions to sweat. when the onions have sweated and begin to get a little color, add the carrots and celery. add bay and sage leaves. cook for a few minutes, stirring frequently. add shiitakes and their reserved liquid, then add the simmering beans and broth. add the beef and reserved deglazing liquid. add wine and any remaining butter.
reduce heat to low and simmer until the meat is tender and the beans are just beginning to break up. serve with crusty bread, or better yet, in a bread boule.
(btw, this is not low fat, or particularly healthy, but man it was good)
shiitake, beef, and bean stew
ingredients:
4 cups great northern beans (mine were dried so i rehydrated them overnight, then drained and rinsed)
3 cans (14 oz) of beef broth
4 lbs chuck cubes for stew
4 tbsps flour
1 stick butter
6 tbsps canola oil
2 tbsps evoo
4 1/2 cups of diced onions
3 cups diced celery
3 cups baby carrots, cut in half
4 cloves garlic, smashed and chopped
4 bay leaves, dried
10 fresh sage leaves
5 cups shiitake mushrooms (rehydrated from dried, reserving liquid, about 1 1/2 cups)
3 cups red wine
directions:
in a medium sauce pan, put the beans in 2 cans of beef broth over low heat to simmer. (my beans were old, so, in order that they would be ready at the same time as the rest of the stew, i simmered them in broth first.)
sprinkle beef cubes with salt and pepper, then roll in flour. in a large, heavy stock pot, add 1 tbsp butter, 2 tbsps canola oil over high heat. brown 1/3 of the beef cubes. when the beef is good and brown, set aside. deglaze pot with 1/3 of a can of beef broth, and set aside with the browned beef. repeat 2 more times, adding oil and butter, browning floured beef cubes, then deglazing the pot, setting the beef and deglazing liquid aside.
in the same large stock pot, put in 2 tbsps evoo over medium-high heat, and add the garlic. when garlic is beginning to brown, add 4 tbsps butter, then the onions to sweat. when the onions have sweated and begin to get a little color, add the carrots and celery. add bay and sage leaves. cook for a few minutes, stirring frequently. add shiitakes and their reserved liquid, then add the simmering beans and broth. add the beef and reserved deglazing liquid. add wine and any remaining butter.
reduce heat to low and simmer until the meat is tender and the beans are just beginning to break up. serve with crusty bread, or better yet, in a bread boule.
