It is extremely cold and this day calls for a warm, cozy meal. I plan on doing this recipe in a Dutch oven, but this recipe would also do well in the crock pot. This mimics a stroganoff but without sour cream.
Also note that dried spices are sometimes best in slow cooked meals such as this Dutch oven beef, mushroom and peas dish. The tomato paste in this dish gives it structure and intensifies the flavor. Served over or along side broad egg noodles it is a complete meal. This amount of beef serves five people comfortably at a cost of $3.22 per person and the egg noodles are included in the cost.
- 1 1/4 lb. stew beef
- 1 - 10 oz. pkg. porcini mushrooms
- 1 - 10.5 oz. can beef broth (I love Campbell's®)
- 1 - 10.5 oz. can water
- 1/2 large onion - medium dice
- 1 tbsp. tomato paste
- 1 tbsp. dried parsley flakes
- 1/2 to 1 full bag frozen petite baby peas (Choose the amount that suits you best.)
- 2 tbsp. heavy cream or half and half
- 1/4 tsp. salt (I used kosher)
- 1/4 tsp. ground black pepper
- 1/4 tsp. granulated garlic (NOT garlic salt)
- 1/4 tsp. onion powder
- 1 tbsp. shortening
If you do it in the crock pot, sear the meat quickly over medium high heat in batches as necessary. De-glaze the pan with some water, scrapping all the good bits and transfer the meat and the liquid to your crock pot. Then add the rest of the ingredients (minus the peas and cream) and set the crock pot to low and it can simmer away and will be ready to finish when you get home from work. Doing the prep work the night before will save you time as well. Even to the point of searing the beef. Just let it cool down then store it in the refrigerator over night and in the morning transfer it to the crock pot along with the other ingredients.
- Cut the stew beef into bite size pieces and place in a bowl.
- Add approximately 1/4 tsp. of salt, pepper, granulated garlic and onion powder and toss to coat.
- Heat your pan over medium high heat and add in the shortening. Sear the beef pieces quickly over medium high heat in batches as necessary. Do not over crowd the pan as the beef begins to steam rather than sear. Adjust the heat down as needed to prevent scorching.
- Next add in the onions, stir and cook for 30 seconds and add in the mushrooms. Stir and cook for a minute.
- Add in the beef broth and the can of water along with the dried parsley. Mix well.
- Simmer on a very low heat until the beef is nice and tender. About 2 hours or so.
- Remove the lid and taste for additional seasoning and adjust to your personal taste.
- Cook the peas on the side then add them to the dish at plating.
- At the very end for an added touch of creaminess and flavoring pour in the heavy cream or half and half to the sauce.
- Serve the dinner over or along side of some broad egg noodles.