Indulge in a culinary journey to the heart of Provence with the Auberge de la Madone's Beef Stew with Wild Mushrooms and Orange, a dish that embodies the essence of French countryside cooking. This hearty and flavorful stew combines tender beef, a medley of wild mushrooms, and the vibrant zest of orange, creating a symphony of flavors that will tantalize your taste buds. Prepared with love and attention to detail, this dish showcases the finest ingredients and techniques that have made French cuisine renowned worldwide.
Accompanying the beef stew are three additional recipes that will elevate your culinary experience. Discover the secrets of preparing a classic French Béchamel Sauce, essential for creating a rich and creamy base for various dishes. Learn the art of making Pommes Dauphine, delightful potato dumplings that add a touch of elegance to any meal. And for a refreshing contrast to the richness of the stew, create a vibrant Orange and Fennel Salad, a refreshing and zesty side dish that will cleanse your palate and complement the main course perfectly.
Embrace the culinary traditions of Provence and embark on a flavor-filled adventure with the Auberge de la Madone's Beef Stew with Wild Mushrooms and Orange, accompanied by these exquisite recipes that will transform your kitchen into a haven of French culinary artistry.
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
FRESH AND WILD MUSHROOM STEW
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients: The better the ingredients, the better the stew will be. Look for grass-fed beef, organic vegetables, and fresh, wild mushrooms.
- Brown the beef well: This will help to develop flavor and color. Be sure to sear the beef in a hot pan until it is browned on all sides.
- Use a variety of vegetables: This will add flavor, texture, and color to the stew. Some good choices include carrots, celery, onions, potatoes, and mushrooms.
- Use a good quality red wine: The wine will add depth of flavor to the stew. Choose a dry red wine that you enjoy drinking.
- Don't overcook the stew: The beef should be cooked until it is tender, but not tough. Overcooked beef will be dry and chewy.
- Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Auberge de la Madone's Beef Stew with Wild Mushrooms and Orange is a delicious and hearty dish that is perfect for a cold winter night. The stew is made with high-quality ingredients, and the combination of beef, vegetables, and mushrooms is sure to please everyone at the table. The orange adds a bright and citrusy flavor that complements the other ingredients perfectly. If you are looking for a new and exciting stew recipe, this is the one for you!
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