Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton Recipe

Beef and Mushroom Stew with Glazed Carrots and Puffed Pastry Crouton

Carol Harrison Double Duty Dinners, Healthy Leftovers, Recipes 0 Comments

Once you’ve browned your meat, added the veggies and broth in a heavy pot, you can forget about this stew while it simmers away. Perfect for weekend cooking. Add some broth to leftover stew and you’ve got a great soup for lunches.

 

Beef and Mushroom Stew
 
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Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Help measure dried ingredients, wash mushrooms and help slice mushrooms with a kid-friendly knife (if you have one).

Time saving tip: Double up the stew recipe (except the salt) and freeze one batch for the busy week ahead. It takes hardly any extra time and you’ll be glad you did! Cook in two heavy pots to keep the cooking time the same.
Source:
Recipe type: Dinner
Serves: 4-6
Ingredients
  • ⅓ cup (75 mL) all-purpose flour
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) dried thyme leaves (or 1½ tsp (7 mL) fresh thyme)
  • ¼ tsp (1mL) pepper
  • ¼ tsp (1 mL) crushed dried rosemary leaves (or 1 tsp (5 mL) fresh rosemary)
  • 1 lb (500 g) Stewing Beef Cubes or Shank, Short Ribs or Simmering Steak, cut into 1-inch cubes
  • 2 tbsp (30 mL) olive oil
  • ½ cup (125 mL) chopped leeks, onion or shallot
  • 1 garlic clove, minced
  • 4 cups (1 L) coarsely chopped mushrooms
  • ½ cup (125 mL) dry red wine
  • 2½ cups (625 mL) beef broth or stock
  • 1 tbsp (15 mL) tomato paste
Instructions
  1. Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat cubes lightly with flour mixture, reserving any remaining flour mixture to thicken sauce.
  2. Heat oil over medium heat in deep heavy skillet or saute pan. Working in batches, brown beef cubes on all sides; remove from pan.
  3. Add leeks, garlic and mushrooms to pan; cook, stirring often until vegetables have softened, about 5 minutes.
  4. Gradually stir in wine, scraping up brown bits from bottom of pan. Cook until reduced by half. Stir in broth and tomato paste; bring to boil. Add browned beef and reduce heat; cover and simmer for 1½ hours or until meat is tender.
  5. Remove meat from pan; keep warm. Gradually stir in 3 tablespoons (45 mL) cold water into reserved seasoned flour mixture until smooth. Gradually whisk into bubbling sauce. Cook and stir until sauce thickens.
Notes
Lunch from leftovers
MAKE A SOUP! Coarsely chop leftover stew and veggies; add enough no-salt added beef broth to make a soup. Add in any cooked grains on hand (pasta, rice, barley, quinoa, farro) and frozen peas if you like too. Heat until piping hot. Pour soup into a warmed thermos to pack for lunch. Remember to pack a spoon!

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

What’s not to love about the mild sweet taste of carrots? I never really understood why my son balked at them.  Unlike most kids who love raw carrots he only eats them cooked.  Go figure! The combination of carrots, orange and honey in this recipe should appeal to most kids.

Glazed Carrots
 
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Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Assemble and measure out the the ingredients and peel the carrots. To make bigger carrots easier for kids to cut, adults can first slice them length-wise and put the flat side down on the cutting board.
Source:
Recipe type: Side
Serves: 4-6
Ingredients
  • 4 cups (1 L) diagonally sliced carrots or mini carrots (about 1 lb)
  • ¼ cup (60 mL) water
  • ¼ cup (60 mL) orange juice
  • 2 tbsp (30 mL) liquid honey
  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) minced fresh chives or parsley (or 1 tsp (5 mL) dried herbs)
  • salt and pepper to taste
Instructions
  1. In large skillet, add carrots, water, orange juice and liquid honey.
  2. Bring to boil; reduce heat to medium. Cover and cook until carrots are tender, about 10 minutes.
  3. Uncover and continue to cook about 2 minutes, until liquid has evaporated.
  4. Add butter, minced fresh chives or parsley and salt and pepper to taste.
  5. Toss gently to melt butter and coat.
Notes
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

A few flaky croutons are a nice compliment alongside this hearty stew. Yes it’s a refined grain but not every grain choice has to be a whole grain choice. Aim to make most of your grain choices whole grain and you’ll be doing better than most Canadians!

Puffed Pastry Croutons
 
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Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Help roll out pastry, and show them how to brush the pastry lightly with cream.
Source:
Serves: 4-6
Ingredients
  • ½ package (397 g), puff pastry, defrosted
  • cream
Instructions
  1. Roll out puff pastry to ¼ inch thick.
  2. Place pastry on parchment lined baking sheet and brush with cream.
  3. Using a knife, score pastry into crouton-sized shapes.
  4. Bake in 400°F (200°C) oven for 15 minutes or until pastry is puffed and golden.
Notes
Make it a Lunch!
Put a few aside to tuck into lunches. Packed separately they'll go great in a salad or over soup or just on their own.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

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