Beef & Shiitake Mushroom Stew

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs skirt steaks, cut into 2 x 2 inch pieces
• salt & freshly ground black pepper
• 2 tablespoons canola oil
• 2 large red onions, cut into 1/2 inch dice
• 2 large carrots, peeled and cut into 1/2 inch dice
• 2 stalks celery, cut into 1/2 inch dice
• 1 tablespoon chinese fermented black beans, rinsed and drained (found in asian markets and some supermarkets)
• 1 tablespoon finely chopped fresh gingerroot
• 2 heads garlic, cloves peeled but left whole
• 1 lb shiitake mushroom, quartered,stems discarded
• 1 cup wine or 1 cup dry sherry
• 1/3 cup soy sauce, preferably reduced-sodium
• garlic mashed potatoes (optional)

Recipe

• 1 season the meat with salt and pepper.
• 2 heat a medium dutch oven or other heavy pot over high heat, add 1 tbsp.
• 3 of the oil, and swirl to coat the bottom of the pot.
• 4 when the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
• 5 remove the meat; wipe out the pot with paper towels.
• 6 add the remaining 1 tbsp.
• 7 of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
• 8 saute over medium heat, stirring, until soft, 8 to 10 minutes.
• 9 add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
• 10 stir in the soy sauce.
• 11 return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
• 12 divide the between 6 bowls, serve over garlic mashed potatoes and serve.