I know it is officially spring now and most of us are not thinking about making stew, but I made this awhile ago and it was so good I had to share it with you. You all know how I feel about Brian's Boef Bourguignon, but when I saw this recipe on Smitten Kitchen I knew I had to try it. You might want to check out her original recipe which is fancier than mine, and I am sure better. I wanted to make it more of a week night version, and adapted it that way. Although my version was a big hit with our family. I just might need to seek this in one last time, before it really warms up.
2 tablespoons olive oil
1 tablespoon butter, softened
2 pounds button mushrooms,
2 carrots, cut into coins
1 small yellow onion, sliced
2 cloves garlic, minced
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
Light Sour cream
1. Heat one tablespoon of olive oil in a med. dutch oven over high heat. Cook the mushrooms until they are fully cooked and have released their liquid. Remove them from the pan.
2. Turn the heat down to medium and add another tbs. of olive oil. Add the carrots, onions, thyme, salt, and ground pepper and cook for 10 minutes stirring occasionally until the onions are light brown. Add the garlic and cook for about a minute.
3. Add 1 cup of water, scraping any bits off the bottom of the pan, and reduce it by half. Stir in the tomato paste and broth. Add the mushrooms back with their juices. When it comes to a boil, reduce the heat and simmer for 20 minutes.
4. Combine the butter and the flour with a fork until combined; stir it into the stew. Reduce the heat and simmer for 10 minutes. If the sauce seems thin, boil it down until you reach the right consistency. Season with salt and pepper.
Serve with mashed potatoes and a dollop of sour cream.
Happy Monday friends! Enjoy.