Goulash and stews are very popular dishes in our house. Though we are not preparing them that often – but when we do, we really enjoy it. This Oven Braised Beef & Mushroom Stew is a variation of a classic Goulash and is done mostly in the oven. That means this dish is extremely uncomplicated to prepare. Sit back and relax and let the oven do most of the work ;P
Goulash and other meat stews normally take quite a while to cook. This dish here is no different. However, if you cook this stew on the stove (which you can also do), you have to keep an eye on the pot and stir frequently to make sure nothing burns. If you let the stew cook in the oven you don’t have to worry about anything. The heat is distributed evenly, and you don’t have to worry about burning anything.
Braised dishes like this one here are quite simple in general. You chop up some veggies, and fry them shortly with the meat to get nice strong roasting flavors – that’s actually the »hard« job during preparation. Everything else is very easy. Add some liquid, such as wine, veggie stock and/or chopped tomatoes from a can… that’s it. Everything else happens in the oven. Without you ;P
There are no more tricks to get a nice dish here. You can get a lot of flavor with fairly simple ingredients (the veggies). However, you should make sure that the meat you use is of good quality. Should be obvious. You can still get a nice stew with cheaper meat, but better quality just tastes better. I would say »ask your butcher for the best meat«, but these days people normally get their meat in a supermarket that only sells pre-packaged meat. No butcher there to ask anything ;P
Well… let’s assume the meat is good and everything went well preparing the stew. At this point, the question arises what to serve with the stew. I often serve wider noodles with this stew – easy-peasy. Since the stew already has some beans added you could actually skip the sides and serve it as it is. Not everyone likes that, so go for something you think fits. A simple polenta is also delightful with the stew (as seen in the pictures). It’s also easy to prepare and fits well. If you are more into mashed potatoes – make those ;P
Even though this is primarily a baking blog, I got many other cooking recipes here that might also be worth trying. Here are two delicious examples – just click on the picture (or tap on it if you’re on your cell phone) to be redirected to the corresponding recipe.
INGREDIENTS / ZUTATEN
(5-6 servings)
some olive oil for frying
18 oz. (500g) beef goulash
2 tbsp. butter
25 oz. (700g) mushrooms, halved or quartered if necessary
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
1 stick of celery, finely diced
1 large carrot, finely diced
1/2 leek, in rings
6.8 fl oz. (200ml) dry red wine
10 fl. oz. (300ml) veggie broth
1 can (14 oz./400g) of chunky tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. herbs de Provence
1 bay leaf
salt, pepper
1 can (14 oz./400g) of white beans, drained
(5-6 Portionen)
etwas Olivenöl zum Anbraten
500g Rindergulasch
2 EL Butter
700g Champignons, ggf. halbiert oder geviertelt
1 große Zwiebel, fein gehackt
3-4 Knoblauchzehen, fein gehackt
1 Stange Stangensellerie, fein gewürfelt
1 große Karotte, fein gewürfelt
1/2 Lauch, in Ringen
200ml trockener Rotwein
300ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
1 TL getrockneter Oregano
1 TL getrockneter Thymian
1 TL Kräuter der Provence
1 Lorbeerblatt
Salz, Pfeffer
1 Dose (400g) weiße Bohnen, abgetropft
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies and mushrooms. Clean the mushrooms well and remove dry parts. Half or quarter larger mushrooms, small ones can stay whole. Peel and finely chop the onion and garlic. Clean the celery and the carrot and cut them into fine cubes. Cut the leek into rings, rinse well to get out the last grain of sand between the layers and drain. Cut the meat, if necessary, into bite-sized pieces and pat dry with a piece of kitchen paper. Get all the ingredients ready next to the stove.
2. In a large cast-iron pot (or any other pot with a lid that can go in the oven) heat up some olive oil. Add the meat and sear nicely on all sides – this takes about 4-5 minutes. Remove the browned meat from the pot and set aside. Add butter to the pot and let melt. Add the mushrooms and sauté them for a few minutes until nicely browned – this can take 10 minutes or more. The mushrooms will release a fair amount of liquid at first. As soon as that liquid has cooked off, and the mushrooms have collapsed and browned nicely, you can remove them from the pot.
3. If necessary, add a bit more oil to the pot and sauté the onions and garlic until soft and glossy. Add the celery, carrot, and leek and cook for about 4-5 minutes, stirring constantly. Preheat the oven to 300°F (150°C).
4. Return the browned meat and mushrooms to the pot and mix in. Deglaze the mixture with the wine. Let it boil down a bit, then add the veggie broth, the chunky tomatoes, oregano, thyme, herbs de Provence, and the bay leaf. Season well with salt and pepper.
5. Cover the pot with the lid and let everything cook/simmer in the preheated oven for about 90 minutes, then add the drained white beans and let the stew cook for another 30 minutes. The stew should have thickened and bubbling nicely. If the sauce still seems too thin, thicken it with a little flour. Serve the stew with polenta, mashed potatoes, pasta, or rice – whatever you like the most.
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. Stangensellerie und die Karotte säubern und in feine Würfel schneiden. Den Lauch in Ringe schneiden, gut spülen, damit auch das letzte Sandkorn zwischen den Schichten rauskommt und abtropfen lassen. Das Fleisch, falls notwendig, in mundgerechte Stücke schneiden und mit einem Stück Küchenpapier trocken tupfen. Alle Zutaten bereitstellen.
2. In einem großen, gusseisernen Topf (oder ein anderer Topf mit Deckel, der in den Ofen darf) etwas Olivenöl erhitzen. Das Fleisch dazugeben und von allen Seiten schön anbraten – dauert etwa 4-5 Minuten. Das angebratene Fleisch aus dem Topf nehmen und zur Seite stellen. Butter in den Topf geben und erhitzen. Die Pilze dazugeben und von allen Seiten einige Minuten lang anbraten, bis sie etwas Farbe bekommen haben – das kann bis zu 10 Minuten dauern. Die Pilze werden erst einmal ordentlich Flüssigkeit abgeben. Wenn diese Flüssigkeit so gut wie verkocht ist, die Pilze zusammengefallen und schön gebräunt sind, kann man sie aus dem Topf nehmen.
3. Falls nötig, noch etwas Öl in den Topf dazugeben und dann die Zwiebeln und den Knoblauch glasig andünsten. Stangensellerie, Karotte und Lauch dazugeben und unter ständigem Rühren 4-5 Minuten anbraten. Nebenbei kann man den Ofen schon einmal auf 150°C (300°F) Ober-/Unterhitze vorheizen.
4. Das Fleisch und die Pilze zurück in den Topf geben und alles gut vermengen. Mit dem Wein ablöschen. Den Wein ein wenig einkochen lassen, dann Gemüsebrühe, stückige Tomaten, Oregano, Thymian, Kräuter der Provence und das Lorbeerblatt dazugeben und ordentlich mit Salz und Pfeffer würzen.
5. Den Topf mit einem Deckel schließen und alles für etwa 90 Minuten im Ofen schmoren lassen, dann die abgetropften weißen Bohnen dazugeben und weitere 30 Minuten schmoren lassen. Die Flüssigkeit im Topf sollte eingedickt sein und schön blubbern. Sollte das Ganze noch zu dünn wirken, mit etwas Mehl andicken. Den Schmortopf nach Belieben mit Polenta, Kartoffelbrei, Nudeln oder Reis servieren.
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Here is a version of the recipe you can print easily.
PrintOven Braised Beef & Mushroom Stew
- Prep Time: 00:20
- Cook Time: 02:00
- Total Time: 02:30
- Yield: 4 1x
- Category: Stew
- Cuisine: International
Description
This “goulash-style” Beef & Mushroom Stew is perfect for a cold day – it feeds a crowd and warms from the inside. Also tastes great ;)
Ingredients
some olive oil for frying
18 oz. (500g) beef goulash
2 tbsp. butter
25 oz. (700g) mushrooms, halved or quartered if necessary
1 large onion, finely chopped
3–4 garlic cloves, finely chopped
1 stick of celery, finely diced
1 large carrot, finely diced
1/2 leek, in rings
6.8 fl oz. (200ml) dry red wine
10 fl. oz. (300ml) veggie broth
1 can (14 oz./400g) of chunky tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. herbs de Provence
1 bay leaf
salt, pepper
1 can (14 oz./400g) of white beans, drained
Instructions
1. Start with the veggies and mushrooms. Clean the mushrooms well and remove dry parts. Half or quarter larger mushrooms, small ones can stay whole. Peel and finely chop the onion and garlic. Clean the celery and the carrot and cut them into fine cubes. Cut the leek into rings, rinse well to get out the last grain of sand between the layers and drain. Cut the meat, if necessary, into bite-sized pieces and pat dry with a piece of kitchen paper. Get all the ingredients ready next to the stove.
2. In a large cast-iron pot (or any other pot with a lid that can go in the oven) heat up some olive oil. Add the meat and sear nicely on all sides – this takes about 4-5 minutes. Remove the browned meat from the pot and set aside. Add butter to the pot and let melt. Add the mushrooms and sauté them for a few minutes until nicely browned – this can take 10 minutes or more. The mushrooms will release a fair amount of liquid at first. As soon as that liquid has cooked off, and the mushrooms have collapsed and browned nicely, you can remove them from the pot.
3. If necessary, add a bit more oil to the pot and sauté the onions and garlic until soft and glossy. Add the celery, carrot, and leek and cook for about 4-5 minutes, stirring constantly. Preheat the oven to 300°F (150°C).
4. Return the browned meat and mushrooms to the pot and mix in. Deglaze the mixture with the wine. Let it boil down a bit, then add the veggie broth, the chunky tomatoes, oregano, thyme, herbs de Provence, and the bay leaf. Season well with salt and pepper.
5. Cover the pot with the lid and let everything cook/simmer in the preheated oven for about 90 minutes, then add the drained white beans and let the stew cook for another 30 minutes. The stew should have thickened and bubbling nicely. If the sauce still seems too thin, thicken it with a little flour. Serve the stew with polenta, mashed potatoes, pasta, or rice – whatever you like the most.
Notes
Make something amazing in the kitchen!
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