If you’ve been here before you might have noticed already that I am a big fan of stews and soups – I love everything that can be prepared with loads of veggies (and sometimes also meat) in a big pot. Typical one-pot dishes. This Stew with Mushrooms, White Beans, Ground Meat & Leeks, braised in the oven belongs in this category as well. It needs some time on the stove first but then you can place the pot in the oven and forget it for some time. But not too long or all the deliciousness will be gone ;P
Back in the days when I was young, I had a somewhat difficult relationship with stew dishes. I was quite picky. There were plenty of stews I liked but anything that had been touched by peas or Brussels sprouts was taboo. Completely out of the question – very different from what I like and eat today ;) I think there is no stew I would not eat. Well… dishes made with lamb or goat meat are off-limits. I can’t handle the smell. That did not change ;P
This stew spends quite some time in the oven to develop loads of flavors. That’s why it is one of my favorite stew recipes. Mushrooms, beans, ground meat, and leek – a really great combination! I like everything that has mushrooms added, to be honest. When you roast them properly they develop really nice umami flavors. You can enjoy the stew as it is, maybe with some toasted bread, or you serve it with some rice, potatoes, or pasta. If you add carbs like that you can serve even more people with that one pot. Or you have more leftovers for the next day. Also not a bad thing ;P
As mentioned before – I really like mushrooms in a stew. Well – in general. If you feel the same way about them you should definitely try these two recipes as well: Mushrooms in a Creamy Sauce with Bacon and (loads of) Garlic and my favorite mushroom dish for a cozy winter evening – Mushroom Bourguignon with Polenta. Soooo delicious ;)
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
2 tbsp. butter
23 oz. (650g) mushrooms, halved or quartered if large
1 medium onion, finely chopped
3-4 garlic cloves, finely chopped
1 small piece of knob celery, finely diced
9 oz. (250g) minced meat (mixed)
1 large leek, in Rings
3/4 cup (180ml) dry red wine
1 1/4 cups (300ml) vegetable stock
1 can (14 oz. /400g) of crushed tomatoes
1 tsp. dried oregano
1 tsp. fresh thyme leaves, chopped
1/2 tsp. fresh rosemary, chopped
1 bay leaf
salt, pepper
1 can (14 oz. /400g) large white beans, drained
(4 Portionen)
etwas Olivenöl zum Anbraten
2 EL Butter
650g Champignons, ggf. halbiert oder geviertelt
1 mittlere Zwiebel, fein gehackt
3-4 Knoblauchzehen, fein gehackt
1 kleines Stück Knollensellerie, fein gewürfelt
250g Hackfleisch (gemischt)
1 großer Lauch, in Ringen
180ml trockener Rotwein
300ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
1 TL getrockneter Oregano
1 TL frische Thymianblätter, gehackt
1/2 TL frischer Rosmarin, gehackt
1 Lorbeerblatt
Salz, Pfeffer
1 Dose (400g) weiße Riesenbohnen, abgetropft
DIRECTIONS / ZUBEREITUNG
1. Start with preparing the veggies & mushrooms. Clean the mushrooms well, remove dry parts and cut larger ones in half or quarter them. Peel and chop the onion and garlic finely. Clean the knob celery and cut it into small dice. Cut the leek into rings and rinse well with water to get all dirt and sand out that is between the layers. Let drain. Chop the fresh herbs and set them aside.
2. In a large cast-iron pot aka. dutch oven (or any other pot with a lid that can go into the oven later) heat up some olive oil and the butter. Add the mushrooms and fry from all sides for several minutes until they got some color – add some more oil if needed. Take out and set aside.
3. Add more oil to the pot if needed and sauté the onions and garlic until soft and glossy. Add the diced knob celery and cook for 2-3 minutes while stirring constantly. Add the ground beef, break up larger pieces and cook until it gets some color. Add the leek rings and continue cooking until the leek is slightly softer – another 4-5 Minutes while stirring often.
4. Preheat the oven to 300°F (150°C). Deglaze the meat with the wine and let cook down a bit. Add the veggie stock, crushed tomatoes, oregano, thyme, rosemary, the bay leaf, and season with salt and pepper. Add the mushrooms back to the pot, cover with a lid, and place in the oven. Braise for about 90 minutes, then add the drained beans and let braise for another 30 minutes. The sauce should have thickened and everything should look nice and bubbly. If the sauce seems too thin, thicken with some flour. Serve with some toasted bread. Also nice with some rice or pasta on the side.
1. Als Erstes das Gemüse und die Pilze vorbereiten. Die Champignons gut säubern und trockene Teile entfernen – bei größeren Pilzen einmal halbieren oder vierteln. Die Zwiebel und den Knoblauch schälen und fein hacken. Knollensellerie säubern (schälen) und in kleine Würfel schneiden. Den Lauch in Ringe schneiden und gut wässern bzw. spülen, damit auch das letzte Sandkorn zwischen den Schichten rauskommt. Abtropfen lassen. Die frischen Kräuter hacken und zur Seite stellen.
2. In einem großen, gusseisernen Topf (oder ein anderer Topf mit Deckel, der in den Ofen darf) etwas Olivenöl und die Butter erhitzen. Die Pilze dazugeben und von allen Seiten einige Minuten lang anbraten, bis sie etwas Farbe bekommen haben. Bei Bedarf noch etwas mehr Öl hinzugeben. Aus dem Topf nehmen und zur Seite stellen.
3. Falls nötig etwas mehr Öl in den Topf geben und die Zwiebeln und den Knoblauch glasig andünsten. Knollensellerie dazugeben und unter ständigem Rühren 2-3 Minuten anbraten. Das Hackfleisch dazugeben und krümelig anbraten, bis es Farbe bekommen hat. Den Lauch dazugeben und weiter anbraten, bis der Lauch etwas weicher ist – etwa 4-5 Minuten länger unter häufigem Rühren.
4. Den Ofen auf 150°C (300°F) Ober-/Unterhitze vorheizen. Das Fleisch mit dem Wein ablöschen und den Wein ein wenig einkochen lassen. Gemüsebrühe, stückige Tomaten, Oregano, Thymian, Rosmarin und das Lorbeerblatt dazugeben und mit Salz und Pfeffer würzen. Die Pilze zurück in den Topf geben, einen Deckel auflegen und in den Ofen schieben. Für etwa 90 Minuten schmoren lassen, dann die abgetropften weißen Bohnen dazugeben und weitere 30 Minuten schmoren lassen. Die Soße sollte nun eingedickt sein und schön blubbern. Sollte die Soße noch zu dünn wirken, mit etwas Mehl andicken. Den Schmortopf mit etwas geröstetem Brot servieren. Schmeckt auch prima mit Reis oder Nudeln.
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Here is a version of the recipe you can print easily.
PrintBraised Mushroom, White Beans & Leek Stew
- Prep Time: 00:20
- Cook Time: 02:00
- Total Time: 02:30
- Yield: 4 1x
- Category: Stew
- Cuisine: Germany
Description
One of the best dishes you can prepare in the oven: a Braised Mushroom, White Beans & Leek Stew – packed with flavors and soooo good! In winter and summer! ;)
Ingredients
some olive oil for frying
2 tbsp. butter
23 oz. (650g) mushrooms, halved or quartered if large
1 medium onion, finely chopped
3–4 garlic cloves, finely chopped
1 small piece of knob celery, finely diced
9 oz. (250g) minced meat (mixed)
1 large leek, in Rings
3/4 cup (180ml) dry red wine
1 1/4 cups (300ml) vegetable stock
1 can (14 oz. /400g) of crushed tomatoes
1 tsp. dried oregano
1 tsp. fresh thyme leaves, chopped
1/2 tsp. fresh rosemary, chopped
1 bay leaf
salt, pepper
1 can (14 oz. /400g) large white beans, drained
Instructions
1. Start with preparing the veggies & mushrooms. Clean the mushrooms well, remove dry parts and cut larger ones in half or quarter them. Peel and chop the onion and garlic finely. Clean the knob celery and cut it into small dice. Cut the leek into rings and rinse well with water to get all dirt and sand out that is between the layers. Let drain. Chop the fresh herbs and set them aside.
2. In a large cast-iron pot aka. dutch oven (or any other pot with a lid that can go into the oven later) heat up some olive oil and the butter. Add the mushrooms and fry from all sides for several minutes until they got some color – add some more oil if needed. Take out and set aside.
3. Add more oil to the pot if needed and sauté the onions and garlic until soft and glossy. Add the diced knob celery and cook for 2-3 minutes while stirring constantly. Add the ground beef, break up larger pieces and cook until it gets some color. Add the leek rings and continue cooking until the leek is slightly softer – another 4-5 Minutes while stirring often.
4. Preheat the oven to 300°F (150°C). Deglaze the meat with the wine and let cook down a bit. Add the veggie stock, crushed tomatoes, oregano, thyme, rosemary, the bay leaf, and season with salt and pepper. Add the mushrooms back to the pot, cover with a lid, and place in the oven. Braise for about 90 minutes, then add the drained beans and let braise for another 30 minutes. The sauce should have thickened and everything should look nice and bubbly. If the sauce seems too thin, thicken with some flour. Serve with some toasted bread. Also nice with some rice or pasta on the side.
Notes
Enjoy cooking!
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This was sooo delicious! Left out the tomato and used smoked kielbasa since that’s what I had on hand – chefs kiss!