Hearty Wild Mushroom Beef Stew with Zucchini Noodles and Fresh Herbs
Indulge in a rich and savory Wild Mushroom Beef Stew, brimming with tender cubes of eye round beef, a symphony of seasonal vegetables, and a medley of earthy dried mushrooms, all harmonized with a splash of red Zinfandel. This scrumptious stew is perfectly complemented by homemade herbed zucchini noodles, providing a low-carb alternative to pasta while still delivering fantastic flavor. This dish is ideal for gatherings or a cozy evening at home, inviting warmth and comfort to your table. Gather your loved ones and share this delightful culinary experience.
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
beef broth
20 ounces (canned)
assorted dried mushrooms
2 ounces (various types)
canola oil
1 tablespoon (for cooking)
beef eye round
1.5 pounds (cut into 1-inch cubes)
red onion
1 small (diced)
carrot
1 (sliced into thin rounds)
parsnip
1 (sliced into thin rounds)
celery
1 stalk (sliced thin)
garlic cloves
4 (crushed)
fresh thyme
2 sprigs (whole)
tomato paste
2 tablespoons (canned)
all-purpose flour
2 tablespoons (for thickening)
red Zinfandel wine
1 cup (for flavor)
crushed tomatoes
14 ounces (canned)
red wine vinegar
2 tablespoons (for acidity)
fresh parsley leaves
0.5 cup (chopped)
zucchini
2 large (for noodles)
unsalted butter
2 teaspoons (for cooking)
fresh parsley leaves
1 tablespoon (chopped)
fresh thyme leaves
1 tablespoon (chopped)
fresh oregano leaves
1 tablespoon (chopped)
lemon pepper
1 teaspoon (for seasoning)
egg noodles
4 ounces (cooked and drained)
salt
1 teaspoon (to taste)
pepper
1 teaspoon (to taste)
Parmesan cheese
1 tablespoon (freshly grated)
Instructions
1
In a small saucepan, bring the beef broth to a boil over medium-high heat. Once boiling, turn off the heat and stir in the dried mushrooms. Allow to sit for 5 minutes to let the mushrooms hydrate and infuse their flavor into the broth.
2
In a heavy-bottomed nonstick Dutch oven or stockpot, heat the canola oil over medium-high heat. Add the beef cubes, ensuring not to overcrowd the pot. Sear the beef, turning occasionally, until browned on all sides (approximately 5-7 minutes). Remove the beef and set aside, draining any excess oil from the pot.
3
In the same pot, add the diced onions, carrot, parsnip, celery, garlic, and thyme. Sauté the vegetables until the onions are caramelized and golden brown, about 6-8 minutes. Stir in the tomato paste and let it caramelize for another 2 minutes, deepening its flavor.
4
Carefully remove the mushrooms from the beef broth, filtering out any sand that may have settled at the bottom. Roughly chop the hydrated mushrooms and set them aside.
5
Strain the beef broth through a coffee filter into a clean measuring cup to ensure a smooth consistency. Return the pot to medium-high heat and add the flour, stirring constantly for about 1 minute to eliminate raw flour taste.
6
Pour in the red Zinfandel to deglaze the pot, scraping up any browned bits that cling to the bottom. Next, add the strained beef broth and crushed tomatoes. Bring the mixture to a gentle simmer for about 5 minutes, allowing it to thicken slightly.
7
Return the seared beef cubes and chopped mushrooms to the pot, covering it to simmer for an additional 15 minutes, or until the beef is tender. Stir in the red wine vinegar, seasoning with salt and pepper to taste. Mix in the chopped fresh parsley before removing the pot from heat.
8
For the herbed zucchini noodles, use a vegetable peeler or spiralizer to create long strands from the zucchini, discarding the inner seeds. Set aside.
9
In a large nonstick sauté pan, melt the unsalted butter over medium heat. Add the zucchini noodles and lightly toss to coat. Then, add the herbs (parsley, thyme, oregano) and lemon pepper, mixing to warm for about 1 minute.
10
Finally, introduce the cooked egg noodles to the zucchini mixture, tossing until everything is warmed through but the zucchini remains crisp-tender. Adjust seasoning with additional salt and pepper if desired, and serve topped with freshly grated Parmesan.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The main dish is Hearty Wild Mushroom Beef Stew with Zucchini Noodles and Fresh Herbs.
What cut of beef is recommended for the stew?
The recipe calls for 1.5 pounds of beef eye round cut into 1-inch cubes.
How do you prepare the assorted dried mushrooms?
Hydrate the dried mushrooms by stirring them into boiled beef broth and letting them sit for 5 minutes.
What type of wine is used to deglaze the pot?
One cup of red Zinfandel wine is used to deglaze the pot and add flavor.
How many garlic cloves are needed for this stew?
The recipe requires 4 crushed garlic cloves.
What vegetables are sautéed with the onions?
Carrot, parsnip, celery, garlic, and thyme are sautéed with the red onions until caramelized.
How are the zucchini noodles prepared?
Use a vegetable peeler or spiralizer to create long strands, discarding the inner seeds.
What is used to thicken the beef stew?
Two tablespoons of all-purpose flour are used as a thickening agent after the vegetables are sautéed.
What ingredient provides acidity to the stew?
Two tablespoons of red wine vinegar are added to provide acidity and balance the flavors.
Is cheese used in this recipe?
Yes, the dish is served topped with freshly grated Parmesan cheese.
How long should the beef be seared?
The beef cubes should be seared for approximately 5-7 minutes until browned on all sides.
What kind of oil is used for cooking the beef?
One tablespoon of canola oil is used for searing the beef cubes.
How should the beef broth be filtered after hydrating mushrooms?
Strain the broth through a coffee filter into a clean measuring cup to remove any sand and ensure a smooth consistency.
When should the fresh parsley be added to the stew?
Chopped fresh parsley is mixed into the stew just before removing the pot from the heat.
What specific seasoning is used for the herbed zucchini noodles?
The zucchini noodles are seasoned with lemon pepper, fresh parsley, thyme, and oregano.
What type of onion is used in this recipe?
The recipe specifies using one small diced red onion.
Does the recipe include traditional pasta?
Yes, it includes 4 ounces of cooked and drained egg noodles which are tossed with the zucchini strands.
How long does the stew simmer after adding the beef and mushrooms?
The stew should simmer covered for an additional 15 minutes or until the beef is tender.
What should the final texture of the zucchini noodles be?
The zucchini noodles should be warmed through but remains crisp-tender.
How is the tomato paste treated during the cooking process?
The tomato paste is stirred into the vegetable mixture and allowed to caramelize for 2 minutes to deepen the flavor.
What is the intended serving suggestion for this dish?
It is described as a comfort food dish ideal for gatherings or a cozy evening at home.
How are the carrots and parsnips sliced?
Both the carrot and parsnip should be sliced into thin rounds.
What kind of butter is used for the zucchini noodles?
Two teaspoons of unsalted butter are used to sauté the zucchini noodle mixture.
Which fresh herbs are mixed with the zucchini?
Freshly chopped parsley, thyme, and oregano leaves are used for the herbed noodles.
Why is it important to filter the mushroom broth?
Filtering helps remove any grit or sand that may have settled from the dried mushrooms during hydration.
What size should the beef eye round be cut into?
The beef eye round should be cut into 1-inch cubes.
At what point is the Parmesan cheese added?
The freshly grated Parmesan cheese is added as a garnish just before serving.
What type of pot is recommended for cooking the stew?
A heavy-bottomed nonstick Dutch oven or stockpot is recommended for this recipe.
What type of canned tomatoes are used in the stew?
The recipe calls for 14 ounces of crushed canned tomatoes.
Is this recipe considered a low-carb option?
Yes, it is described as a low-carb alternative to pasta by utilizing herbed zucchini noodles.