Beef & Mushroom Stew
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Keep this recipe on hand for an unbelievably simple stew that’s full of flavor and nutrition. Double or triple the ingredients for a bigger batch.
- 1 (16-ounce) package Certified Piedmontese stew beef
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- ½ onion, small diced
- 3 garlic cloves, sliced
- 8 ounces baby bella mushrooms, quartered
- 1 small leek, sliced
- 5 ounces spinach
- 32 ounces high quality beef broth
Season the beef with salt and pepper and set aside. In a soup pot over high heat, heat the oil until it starts to shimmer. Add the beef and sear until golden brown. Add the onions, garlic, mushrooms, and leeks and sauté for 5 to 10 minutes, until soft. Add the beef broth and simmer for 30 minutes on low heat. Add the spinach and allow to wilt into the stew. Adjust seasoning with salt and pepper.
Serving size = 2 cups
Calories420
Total Fat13g
Protein62g
Carbohydrate16g