Beef and Mushroom Stew

So, from now on, I think I'll check my camera to ensure that the memory card is actually in there before I start taking pictures of dinner -- because you surely cannot just drop everything to charge batteries, or put in a memory card... it is the kitchen after all... Well, enough about that -- as I mentioned in my first post, I have fallen in love with food blogs. One in particular that is my current obsession is The Pioneer Woman. This site is incredible. She blogs daily, about life on a ranch, her kids, and the food... incredible. delicious. unbelievable. food! She posted the original Beef and Mushroom stew recipe on her blog, and I decided to try it out, being a lover of all things beefy and mushroomy! Once I got to looking at the ingredients, I determined that I could not use all of the ones listed... because a. my kids won't eat it... and b. my kids won't eat it... hehe... did I happen to mention that not only do I have teenagers, but they're picky eaters, with well developed palates -- especially my middle son, SG... oh does he love good food! He's the only one in the house besides my oldest son and I that will even think about touching sushi... 

So, not only can I not cook with certain things... having seven to feed on a very limited budget -- I also cannot afford to cook with certain things. So -- I made a few minor changes, and viola! My own version of Ree Drummond's Beef and Mushroom stew... Without further ado...

The participants in tonights feast: 

Beef 2-4 lbs -- stew meat or top sirloin cut into stew size chunks... I did use top sirloin for two reasons - one the sirloin just looked better than the stew meat; two the sirloin was .20 per pound cheaper than the stew meat.

Mushrooms - I used about 5 cups or so -- baby Portabella's if you can afford it -- I cannot deny the flavor and wonderfulness of this awesome little fungal friend. However, the ones I have access to that actually look like something I would eat are at least $1 a pound more expensive than their less wonderful counterpart the button... If you can afford the Portabella and want to, go for it, you won't be disappointed I promise! One day I will have my own portabella farm, then I will eat nothing but.. Ok, so I digress, I used button mushrooms... and a little more garlic, salt and onion to enhance the flavor a bit. 

Garlic, nothing but fresh will do -- don't scrimp on this -- ever. It's not worth the 34 cent's you'll save buying the dry ground stuff over the real thing, trust me!

Olive oil -- you can use any oil, I know Olive oil is expensive, therefore I use sunflower oil, it's about $2 cheaper, and while it doesn't have the same flavor, it's just as healthy and flavorful on its own. 

Butter, and again -- don't scrimp unless you have some secret I don't know... use the real thing, salted or not

Green onions... just the white part, or a shallot. My kids don't like shallots... I tried... they just won't eat them. I don't know why -- but the only onion I can get past them is a green one, most likely because they're mild and easier on a kids palate, but we use a lot of them. 

Can of Beef Consumme, if it comes in generic, my store doesn't carry it, I had to use Campbell's. This stuff is good, and good to have around for any time you need something in a dish. It's very versatile and a bit thicker than broth. 

Fettuccine, one box generic is fine... cooked to package directions 

Flour, maybe a cup or so... you need to judge this yourself

So... down to business... 

Cut up your sirloin and trim the fat. Put it in a bowl and set it aside. 

Heat 1/2 stick of butter on med high to high heat, add olive oil (to cover the bottom) and allow to get hot. 

Chop up the whites of the green onion in a fine chop, I normally will use my little power chopper for about 10 seconds to get the desired chop, but I can't wield a knife as well as I could anymore. Chop three cloves of garlic finely. The easiest way to do this is to peel and "smash" the clove with the side of your knife -- it flattens and separates and makes it easy to chop up. 

Now back to the meat... sprinkle with Salt, Pepper (lots of pepper), and garlic powder. Sprinkle flour over meat and stir to coat meat with spices and flour until meat is well coated.
By this time your oil/butter should be hot — toss the meat in and sear it on one side, about 2 minutes… then flip it on over and sear the other side for about the same time. You can stir a bit to ensure that the meat is browned on all sides… (the original recommends that it be in two batches one good layer on the bottom — but I’m always in a hurry).
Your meat should look something like this:

Remove meat to a plate, and turn the heat down to med-low. 

Add onion and garlic and allow them to cook until they start to brown. Remember, there is butter in the pan and things will brown more quickly. Add the mushrooms, washed and if you like sliced, if they're sliced they don't take as long to cook. 

Stir the mushrooms around to coat with the butter, onion, and garlic.

Cook for a minute or two and add one can of beef consumme. Stir well and add a can of water, mixing well.

Let the mixture come to a nice rolling boil and add some salt — however much you like. Let the mixture bubble nicely for about 5 minutes and then add your meat, and the juice from the plate… can’t forget that lovely juice!

Now is when you turn it down to simmer, pop a top on the pot, and forget about it for 30 minutes… just let all that good stuff go to work together! During this time, cook your pasta, and prepare and sides… I made green beans with bacon and cheesy garlic biscuits. Recipes in another post... ;) 

When the simmer time is over, put 2 tbs flour in measuring cup, and add 4 tbs water, mix well and add to pot. Leave cover off and allow to cook another 10 or so minutes until nicely thickened.

Spoon over nice bed of pasta, add a dollop of sour cream and a little bit of chopped onion top, plate up the sides and serve!

And I mentioned at the beginning of this post that I would be checking my camera before I start cooking from now on... this step by step stuff can take up a lot of photos... I had the entire dinner plated up, and ready for it's close-up, only to discover my camera had no memory left... and the darned memory card was in my computer... and I was serving dinner, and my hands were wet... and most importantly... my food was getting cold... so -- from now on I'll show you the total finished product, and maybe next time I make this, I'll get a good photo of the finished product for this post... maybe not, you never know! 
So... guess what??? I was cleaning out my camera, and found the elusive photo I thought I had taken of the nicely plated food, but couldn't find... anyway, here it is: 

OH wow... this stuff was GOOD!

This served our family of 7 with just a little pasta left over — but two of mine don’t eat pasta. I think it would serve 8 pretty well, with sides or 4 by itself with pasta.

Everyone in my family enjoyed it with and without the pasta -- and the biscuits just really hit the spot with this hearty stew. It's a definite 'must serve' on our list of meals in the winter! 

Hope you enjoy!