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Ingredients

Adjust Servings:
1 lb Top Sirloin
1 lb Yellow Potatoes
1/2 lb Mushrooms
1 large Yellow Onion
2 cups Beef Stock can substitute with beef/chicken broth
4 sprigs Fresh Rosemary
6 cloves Garlic
1/4 cup Olive oil
1 tablespoon Butter
to taste Pepper
to taste Salt
to taste crushed Red Pepper
Rustic Countryside Stew

Rustic Countryside Stew

Features:
  • One Pot
Cuisine:

This Rustic Countryside Stew with beef, potatoes, onions, and mushrooms is a simple yet delicious One Pot recipe. It screams comfort and coziness, ideal for a weekend lunch or dinner.

  • 105 min
  • Serves 4
  • Easy

Ingredients

My Two Cents

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This Rustic Countryside Stew with beef, potatoes, onions, and mushrooms is a simple yet delicious One Pot recipe. It screams comfort and coziness, ideal for a weekend lunch or dinner.
When I think of a countryside stew I instantly remember my mother`s trip to France she took a decade ago…
 
Before I get to the lyrics and get all emotional and teary, please don`t feel bad to move right into DIRECTIONS if you are in a hurry! No feelings hurt here!

WHY IT IS CALLED THE COUNTRYSIDE

So my mom went to France on one of her business trips but this one was a special one. She and her friends got to go on a real culinary treasure hunt, in the South of France, a couple of hours from beautiful Nice. They were driving little county roads with flowers and grape fields on both sides, when they saw a little cute sign, literally saying “Come join us for lunch”.
 
Well, they looked around for a restaurant or some sort of commercial building. However, all they saw is a small farm tucked in a faraway, almost lost in lavender and thyme bushes. Of course, they decided to turn and see what that sign was about. And they were surprised to know that farmer`s families are serving lunches right there, in the middle of a field for anyone who wants to join. And they served this simple, steamy, and aromatic rustic countryside beef stew right in a pot they cooked it in.
 
My mom was talking about that experience for days and days after she returned home. Something magical was about that simple dish.  Served in the middle of a thyme and lavender field, it made me excited to try and replicate it for her. And after several tries, I succeeded! Today I am happy to share this recipe with you.
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Directions

1
Done

Marinate the meat

Cut your beef into smaller cubes, 1 X 1 inch. Chop 4 cloves of garlic and 1 sprig of rosemary. Mix it all together with some salt, pepper, crushed red chili pepper, and olive oil in a mixing bowl, and let it marinate for at least an hour in the fridge.

2
Done

Cook the meat

For this recipe, I used a deep stainless steel frying pan. Preheat your pan on medium heat, add butter and let it melt completely. Add your marinated beef cubes and brown them for 10-15 minutes. Beef will release some juice so for the first 5-7 minutes try not to move it around and let it get some color, then stir occasionally. When cubes got nice golden color, place meat on a plate and set aside.

Chop 2 more cloves of garlic and add to the pan. Let it roast for 1 minute.

3
Done

Add potatoes, onion and mushrooms

Chop potatoes with skin on, onion, and mushrooms into large chunks. First, add potatoes to your pan and mix well with garlic. Let it cook for 5 minutes, then add onion and mushrooms. Mix it all together and keep cooking on medium heat, stirring for another 5 minutes.

4
Done

Add stock and meat

Add 2 cups of Beef stock to your vegetables, stir. Add meat back into the pan, mix it well and place some rosemary on top, cover with a lid and lower the heat to a minimum. Keep simmering with the lid on for 20 minutes.

5
Done

Garnish

The last step is to add chopped fresh parsley, season with more salt and pepper to taste, and serve hot!

6
Done

TIPS

I highly recommend pouring a nice glass of red wine to go with your stew. Enjoy!

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