Beef Stew with Oyster Mushrooms and Green Lentils. Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Add the mushrooms; cook, stirring occasionally, until they release their juices and.
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Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and Mushrooms.
You can have Beef Stew with Oyster Mushrooms and Green Lentils using 13 ingredients and also 5 steps. Below is exactly how you accomplish.
Components of Beef Stew with Oyster Mushrooms and Green Lentils
- Instructions. 8 oz of beef, cut into 1 inch long strips.
- Instructions. 2 tsp of French Picnic sea salt, divided.
- Instructions. 1 of Cooking oil, as needed.
- Directions. 4 oz of oyster mushrooms, bite size pieces.
- Directions. 3/4 cup of onion, diced.
- Directions. 2 clove of garlic, minced.
- Directions. 2 of carrots, sliced.
- Step by step. 1 cup of tomato sauce.
- Step by step. 4 oz of reduced beef stock.
- Guidelines. 5 each of thyme sprigs.
- Instructions. 1 each of bay leaf, fresh.
- Step by step. 1 cup of green lentils.
- Step by step. 2 cup of water.
Start with stew meat, usually sirloin, and usually sold already cut into cubes and labeled "Stew Meat." I love it when life just makes sense. This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms. Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker. Pressurize the cooker again, and again allow to come to normal pressure.
How To Make Beef Stew with Oyster Mushrooms and Green Lentils
- After cutting the beef into 1 inch long strips, season to taste with the French Picnic sea salt (about 1/2 teaspoon)..
- Heat a 2-quart, heavy-bottomed saucepan over medium-high heat. Add enough cooking oil to lightly coat the pan. Add beef, and brown without stirring for 2-3 minutes. Flip beef over, add mushrooms, and cook for 1-2 minutes more. Stir in onions and garlic, and cook for 1-2 minutes more. Add carrots and cook for 3-4 more minutes, while stirring..
- Add tomato sauce, beef stock, herbs, lentils and water. Stir to combine, and bring to a boil. Stir well, reduce heat to low, cover, and simmer for 20 minutes. Uncover, stir well, and add 1 teaspoon of French Picnic sea salt. Cover again, and cook for 15-20 minutes more, or until lentils and beef are both tender..
- Remove herbs, and adjust seasoning to taste..
- Ladle into two bowls. Serve and enjoy!.
Test to check that the vegetables are cooked; if not, re-pressurize. Add frozen vegetables and season to taste. Mary Berry's beef stew with mushrooms is smart enough to serve for a dinner party. Serve with mash or potatoes dauphinoise and green vegetables. Beef and Mushroom Stir-Fry is a quick, easy dish that'll have you thinking of mom's cooking or rice plate lunches at your favorite Chinese restaurant.
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