What could be better on a cold winter night than a rich and earthy beef stew? This is the kind of recipe that makes your entire house smell great. It is especially good served as leftovers.
Ingredients
- ½ cup (108 grams) extra virgin olive oil
- ½ (56 grams) stick butter
- 1 pound (454 grams) 1-inch cubed stew meat
- 1 pound (454 grams) (two 8-ounce containers) sliced baby portabella mushrooms
- ½ cup (80 grams) diced onion
- 1 quart (946 grams) beef broth
- 1 tablespoon (15 grams) flaxseed meal
- 1 teaspoon (3 grams) minced garlic
- 1 teaspoon (1 gram) dried thyme
- 2 bay leaves
- ¼ cup (15 grams) chopped fresh parsley
- Salt and pepper to taste
How to Make It
- Heat the butter and olive oil in a large heavy pot over medium to high heat until the butter is completely melted. Add the meat and sauté until all sides have browned.
- Add the mushrooms and onion. Sauté until the mushrooms are soft. Add the broth, flaxseed meal, garlic, thyme, and bay leaves. Simmer on low to medium for at least two hours or until the meat is very tender.
- Remove the bay leaves. Using two forks shred the chunks of meat before serving. Add the fresh parsley and stir well. Divide into four portions and enjoy.