Thursday, November 18, 2010

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

A chill has finally appeared in the fall air which of course, makes me crave warm hearty soups. Markus specifically requested that I make this soup tonight and that it be served in a bread bowl. I adapted this recipe to our own liking from a Cooking Light recipe I found a few years ago. It is light and hearty at the same time and ridiculously delicious!

Wild Mushroom and Beef Stew

* 3 1/2 cups water
* 3 cups fat-free, less-sodium chicken broth
* 1 cup dried porcini mushrooms (about 1 ounce)
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 4 garlic cloves, minced
* 2 pounds beef stew meat
* 3 teaspoons canola oil
* 2 (8-ounce) packages pre-sliced button mushrooms
* 1 pound Cremini mushrooms, sliced
* 1/4 cup tomato paste
* 1 cup red wine
* 1 medium red onion, coarsely chopped
* 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
* salt and pepper to taste


Bring water and broth to a boil in a saucepan. Add porcini mushrooms; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini and set aside.

Combine flour, salt, pepper, garlic, and beef, tossing well to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat and add beef mixture. Saute about 4-5 minutes or until beef is browned. Remove beef to separate bowl and then add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Meanwhile, preheat oven to 450 degrees. Combine 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.

Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley. We often enjoy this stew in a sourdough bread bowl. Enjoy!Click picture for photo credit

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Wild Mushroom and Beef Stew

1 comment:

Janelle said...

Looks Delish Nini! Hey, do you mind if I put a link to your blog on my new blog? Its under construction but you can check out the progress at