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Kapustnica, Slovakian Christmas Stew

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Kapustnica on a white background

Flavored with oaky dried mushrooms, smoked meats, and fermented cabbage, kapustnica is an ode to Slovakia’s tradition of food preservation. A little sour, a little sweet, and a lot of smoke. While this traditional Slovakian stew is known for its place at the Christmas and New Year’s dinner tables, it’s a dish that celebrates more than the holidays.  Start by heaping bites onto corners of toasted, crusty bread and before you know it, you’ll be slurping the last sips of broth straight from the bowl. Also, try these other stews to warm your heart as the temperatures drop. 

What is Kapustnica? 

The name kapustnica is derived from the Slovak word kapusta, which means cabbage. The suffix -nica indicates that it is a type of dish or soup. Thus, kapustnica can be translated as cabbage soup. Kapustnica has deep roots in Slovak cuisine, reflecting the agricultural practices and seasonal availability of ingredients in the region. The use of sauerkraut is a key component, stemming from the need to preserve cabbage through fermentation during harsh winters.

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Kapustnica on a white background

Kapustnica, Slovakian Christmas Stew


  • Author: Nina Katz

Description

A hearty stew for all occasions.


Ingredients

Scale
  • 1 cup dried mushrooms
  • 2 tbspolive oil
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tsp paprika
  • 1 large Polish-style kielbasa, sliced into rounds
  • 6 cups water
  • 1 cup sauerkraut
  • 1 smoked ham hock, washed
  • 1 bay leaf
  • 1 tsp allspice
  • 1 tsp caraway seeds
  • Salt and ground black pepper
  • ½ cup prunes or 2 tbsp fig jam
  • 1 tsp dried marjoram
  • Plain yogurt, dill, more paprika, and crusty bread for serving


Instructions

  1. In a small bowl, begin soaking dried mushrooms in 2 cups of water. Let soak for 15 minutes, then drain mushrooms and discard water. Set soaked mushrooms aside.
  2. In a large, heavy-bottomed pot, add oil and sauté onion and garlic until golden, about 5 minutes. Add paprika and sliced kielbasa and stir to coat. Let cook on lowfor 2-3 minutes, or until kielbasa starts to brown.
  3. Pour 6 cups of water into the pot along with sauerkraut, mushrooms, ham hock, bay leaf, allspice, caraway seeds, salt, and pepper. Bring mixture to a boil before allowing to simmer for 90 minutes, or until the meat on the ham hock is falling off the bone.
  4. After an hour, remove ham hocks from stew and cut away any tender meat. Chop meat into bite-size pieces and return to stew.
  5. Stir in prunes or jam and marjoram. Continue to simmer for 5 minutes, or until prunes have rehydrated.
  6. Ladle into bowls and serve with a dollop of plain yogurt, garnishwith fresh dill and a sprinkle of paprika, and a slice of toasted crusty bread.

Recipe, Story, and Styling by Nina Katz
Photography by Jeff Swensen

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Reuben Salad with Grilled Cheese Croutons

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Reuben salad with sliced meat on top and a drizzle of thousand island dressing.

Your favorite sandwich gets an upgrade with our Reuben Salad with Grilled Cheese Croutons Recipe. It’s a hefty bowl of thickly sliced corned beef with a savory, tangy Thousand Island dressing and homemade croutons from marbled rye. The croutons are actually like mini cheese sandwiches. They add a crunchy, textural element, letting you sit in amazement at just how delicious a salad can be.

What is a Reuben?

A Reuben sandwich, which is the inspiration for our Reuben Salad, is a classic American sandwich creation. It has savory and tangy flavor profile, consisting of corned beef, Swiss cheese, and also sauerkraut, all between slices of rye bread. The sandwich usually then hits the grill until the bread is golden brown and the cheese is gooey. A crucial component of a true Reuben is the Russian/Thousand Island dressing. The bread gets a coating of this dressing before grilling, adding a creamy, slightly sweet, and tangy counterpoint to the other savory and bold ingredients. One bite and it’s no surprise why this combination of salty corned beef, tangy sauerkraut, rich cheese, and flavorful dressing is so popular.

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Reuben salad with sliced meat on top and a drizzle of thousand island dressing.

Reuben Salad with Grilled Cheese Croutons


  • Author: Anna Franklin

Description

If you haven’t tried a reuben in salad form before you’re just missing out.


Ingredients

Scale

For the thousand island dressing:

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp white vinegar
  • 2 tbsp sweet relish
  • 1 tbsp white onion, minced
  • 1 tsp black pepper

For the croutons:

  • 4 pieces loaf marbled rye
  • 1 cup shredded Swiss cheese
  • 1/4 cup olive oil
  • Salt, to taste

For the salad:

  • Thinly sliced corned beef, sandwich style or homemade
  • 1/2 cup sauerkraut
  • 2 cups greens
  • Shredded swiss cheese
  • Rye croutons


Instructions

For the thousand island dressing:

  1. Mix everything together and let chill in the fridge for at least an hour before using.

For the croutons:

  1. Assemble the bread and cheese as if you were going to make two grilled cheese sandwiches.
  2. Place on a baking sheet and bake in the over at 350 degrees until the cheese is completely melted.
  3. Take both sandwiches out of the oven and cut into 1 inch cubes and put back on the baking sheet.
  4. Drizzle with olive oil and sprinkle with salt, bake at 250 degrees until everything is golden brown and crunchy, set aside until you are ready to use.

For the salad:

  1. Toss the greens with the dressing, then top with sauerkraut, cheese, croutons and corned beef.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Savory Braised Apples

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eight braised apples sit in a cast iron pan. braised apples recipe

When harvest hits, the apples are in plentiful supply. We tend to lean in the direction of desserts like apple pie, apple crisp, apple dumplings, and apple cake. But don’t forget the versatility of this delicious fruit. There are many ways to utilize apples in savory dishes as well (added to stuffing, sauerkraut, served alongside chicken, sausage, or pork). Instead of using them simply as a complementary ingredient, let them take center stage in this savory take on a baked apple.

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eight braised apples sit in a cast iron pan. braised apples recipe

Savory Braised Apples


  • Author: Keith Recker

Description

Braising apples unlocks a whole new world of flavors.


Ingredients

Scale
  • 8 or 9 Golden Delicious or other semi-sweet apple
  • 1 cup dry white wine
  • ½ cup white balsamic vinegar
  • 3 cloves garlic, peeled and crushed
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp fresh thyme
  • 1 tsp black cumin seeds
  • 2 tbsp butter
  • ½ cup chile Colorado sauce


Instructions

  1. Preheat oven to 350.
  2. Slice a bit off the bottom of each apple so that they sit flat. Using a small melon scoop, core each apple.
  3. In a Dutch oven with a lid, add wine, vinegar, and spices. Place apples so that they sit flat in the braising liquid. Cover with lid.
  4. Place in oven and bake for 40 minutes covered.
  5. Remove lid and brush each apple generously with chile colorado.
  6. Return to oven and bake uncovered for another 15 to 20 minutes.
  7. Remove apples from the Dutch oven and set aside.
  8. Add butter to the braising liquid and let sauce reduce until thick.
  9. Brush onto apples and serve immediately as a side for roast pork or chicken.

Recipe and Styling and Photography by Keith Recker

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Apple Bourbon Quinoa Cake

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Three plates holds slices of Apple Bourbon Quinoa Cake on a burgundy table.

Quinoa is a great way to reinvent your classic cake recipe, especially when it consists of apple and bourbon. It gives the cake a super-moist texture and compliments savory tastes like the below apple-bourbon flavors. This recipe is a healthier alternative to other apple cakes but still packs the same great taste. Try serving it during the fall after picking apples at your local orchard. We guarantee sitting down to a slice by the fire with those you love most will make this recipe taste even better than it already does. 

Why Use Quinoa in an Apple Bourbon Quinoa Cake?

Quinoa flour adds a unique dimension to this Apple Bourbon Quinoa Cake recipe that not only makes it a healthy alternative but also an inventive one. Firstly, it provides a subtle nutty flavor that complements the sweetness of the apples and the warmth of the bourbon. Secondly, quinoa flour is naturally gluten-free and packed with protein and fiber, making this cake a healthier and more nutritious option. Quinoa also adds a slightly denser and more cake-like texture compared to all-purpose flour, resulting in a moist and satisfying dessert.

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Three plates holds slices of Apple Bourbon Quinoa Cake on a burgundy table.

Apple Bourbon Quinoa Cake


  • Author: Keith Recker

Description

Quinoa in baking? It’s better than you think.


Ingredients

Scale
  • ½ cup butter
  • ½ cup Liokareas Rosemary-Infused Olive Oil
  • 1 cup sugar
  • 2 eggs
  • ½ cup quinoa
  • ¼ cup bourbon
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¼ cup half and half
  • 2 cups flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 2 tsp cardamon
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 or 3 Golden Delicious apples, cored and sliced


Instructions

  1. Place quinoa and bourbon in a microwave-safe bowl and heat for 1 minute. Set aside.
  2. Grease a 9×12 baking pan.
  3. Preheat oven to 325 degrees.
  4. Cream butter, oil and sugar until fluffy. Add eggs and mix well.
  5. Add quinoa and bourbon mixture while still warm, along with extracts and half and half. Mix.
  6. Add dry ingredients and mix only until combined.
  7. Place batter in baking pan and arrange apple slices on top. Bake for approximately 45 minutes or until a wooden skewer comes out clean.
  8. Before serving while still warm, feel free to brush on a little bourbon on top and sprinkle a little sugar. Serve with a dollop of whipped cream.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Giving Guide: Community Kitchen Pittsburgh

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Students come to Community Kitchen Pittsburgh from all walks of life—reentrants, recovery, survivors—looking for a second chance.

Community Kitchen Pittsburgh (CKP) is a culinary school unlike most. CKP recruits students who are overcoming a variety of barriers and struggling to find a job. Students come from all walks of life—reentrants, recovery, survivors—looking for a second chance. The organization gives this second chance by preparing them for careers in culinary and associated fields. Students earn wages while enrolled at CKP, earn transferrable credits to CCAC, and go on to paid apprenticeships and jobs in culinary, baking, and inventory management.

The program is successful because the curriculum is grounded in an operational commercial kitchen. Food services are both the operational underpinning for the agency, and the foundation for our training.

In addition, hunger relief efforts are at the heart of CKP’s food services. Since 2013, CKP students and chefs have prepared and served over 3.5 million meals to low income, food insecure adults and children throughout the greater Pittsburgh area. In this way, CKP students are giving back to the community every day—even while they are overcoming their own personal challenges.

With your help, CKP will continue to open doors for people seeking second chances and opportunity.

Among the students whose stories move the organization to continue its work is JA. When JA came to Community Kitchen Pittsburgh, he was 35 years old, homeless, and had never worked a legitimate job before. By chance, JA spoke to a woman at a bus stop who knew about the CKP program and brought JA to us the day they met. JA was very shy and ashamed of his circumstances and didn’t know how to explain his situation. JA didn’t even have the proper identification needed to enroll. CKP’s Programs Department helped JA get state identification and a replacement Social Security Card. During his time at CKP, the Program staff was able to find him a place to live. After completing the training program, he was placed in his first real job with one of our employee partners. Within 6 months on the job, he moved into a supervisory position.

Another alum of the program, AC, has both cognitive and physical impairments. He worked very hard during his training at CKP and never let his disabilities keep him from completing a task. Being accepted at CKP was a highlight in his life after years of bullying and not being accepted within the workforce. As AC neared graduation CKP staff members began to reach out to employers. AC was hired at a large institution’s dietary department as a dishwasher, and he has flourished. AC is now receiving benefits and was able to obtain an apartment and live on his own for the first time.

Your gift to Community Kitchen Pittsburgh will go to work immediately to ensure that all of its students have a path forward to stability and success. Please make your gift at ckpgh.org/donatetoday or contact 412.206.2926

STORY AND PHOTOGRAPHY BY COMMUNITY KITCHEN PITTSBURGH

Santa Fe Pizza Primer: Part 1

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It’s all eyes on the pizza pies in Santa Fe!

Nobody is unhappy while they are eating pizza. Lucky for us, Santa Fe has become quite the pizza town, and if you look closely, some of the best local food is coming at you from inside a pizza box. Here’s a less-than-exhaustive list, part one, of some pizza you should enjoy tonight (or whenever) with some local suds.

Pizza Centro

Roasted squash slices garnished with herbs and spices

Some of the best New York Style pies can be found at Pizza Centro.

New York-style pizza is always in season. A thin and foldable slice is ideal for kicking it at home or anywhere else! Pizza Centro does a lot of things well when it comes to pizza, but it excels when it puts on the heat. We recommend their specialty pie, Hell’s Kitchen, made with sausage, flash-fried eggplant, green chile, jalapeno, roasted red pepper, feta, marinara, and whole milk mozzarella. Enjoy with a Happy Camper IPA from Santa Fe Brewing.

Back Road Pizza

Elegant plated gourmet dish with seasonal vegetables

Cornmeal rolled crust is the game changer at Back Road Pizza.

You would be pressed not to find a refrigerator in Santa Fe without red frequent-customer magnets from Back Road Pizza. Their thin crust rolled in cornmeal adds texture and a lovely finish to each bite of their pies. Their commitment to sourcing the best locally sourced ingredients pays big, especially when they keep it simple, like their New Mexican pizza with pepperoni, green chile, and red onion. Down it with Boneshaker Bitter from Second Street Brewery.

Bruno’s Pizza

Colorful artisan entrée with fresh herbs garnish

A slice of Bruno’s and a brew will cure anything that ails you.

If five generations of the same family have been making pizza from recipes passed down, it’s probably worth the visit. And if they happen to be working out of a food truck, then you have no excuse. Bruno’s Pizza knocks it out of the parking lot with their Bootlegger pie: Bruno’s style sauce on top.IPA infused crust, Mozzarella, Diavolo red sauce, salami, roasted garlic, sauteed onion, and vodka sauce. Extinguish it with La Cumbre, Beer, Lager

Tender Fire Kitchen

Dining dish with vibrant ingredients

It’s all about the details at Tender Fire.

There are so many right things about Tender Fire Kitchen. The attention to detail in their locally sourced ingredients, naturally leavened dough, vegan and gluten-free menu items…all aggregate into killer pizzas that are meant to be savored and shared. Kick it with their vegetarian special, which includes nettles soaked in cream, mozzarella, fontina, garlic, crushed red pepper, and extra virgin olive oil. Enjoy with a hibiscus honey brew from Leaf & Hive.

Lino’s Trattoria and Pizzeria

Stylish restaurant table

Go old school at Lino’s.

If you can make a French omelet, chances are good that you know your way around a kitchen. If you make a delicious Margherita pizza with the basics: tomato sauce, buffalo mozzarella, and basil, chances are that the rest of your menu is equally delicious. Lino’s Trattoria and Pizzeria’s proof of concept is in its pie. Simply executed and best enjoyed with a Pinche Guey IPA from their Chili Line Brewery.

Don’t miss a single delicious thing:

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Giving Guide: Girl Scouts Western Pennsylvania

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Katelynn Britenbaugh completed her Gold Award project by building a micro food pantry at a local church, naming it the Bethlehem Lutheran Church (BELC) Blessing Box.

To earn her Gold Award, the highest achievement in Girl Scouting, a Girl Scout identifies an issue in their community, drafts a plan to address the root cause, and leads a team of volunteers to implement their solution.

For Katelynn Britenbaugh, the issue of addressing hunger and raising awareness about micro food pantries in her community was the driving force behind her Gold Award project titled “Give Hope: Help Other People Eat.”

Britenbaugh educated herself about micro food pantries, taking the time to research non-perishable food items, ways to seek donations, and strategies to maintain and keep it thriving.

Then, after volunteering 133 hours of her time, leading a team of 15 volunteers, and managing in-kind and monetary donations, she completed her Gold Award project by building a micro food pantry at a local church, naming it the Bethlehem Lutheran Church (BELC) Blessing Box.

Creating a system where people can take what they need and leave what they can is exactly what she had envisioned.

“I got to see my plan in action and the magic of people taking food and people stocking the micro food pantry,” she said.

Passing her knowledge and resources onto a team of volunteers ensures the future success of her micro food pantry. She also plans to continue to promote the BELC Blessing Box with other churches and non-profit groups by sharing its blueprints, donation flyers, and information on how to sustain it.

Katelynn believes that together we can help fight the battle to end hunger, and she hopes that her project will start a movement to inspire others to open more micro food pantries not only in her community, but throughout Western Pennsylvania and into neighboring states.

For 110 years, Girl Scouts like Britenbaugh have been a force for positive change in our world—tackling issues in their communities, helping others, and leading into the future. From climbing mountains to addressing food insecurities, Girl Scouts dream big and make our world better.

Want to help change the world? Invest in girls who already are. Support the next generation of dreamers, doers, problem solvers, and go-getters at gswpa.org.

STORY AND PHOTOGRAPHY BY GIRLS SCOUTS WESTERN PENNSYLVANIA

Giving Guide: The Benedictine Sisters Of Pittsburgh

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The Benedictine Sisters of Pittsburgh are continuing 1500 years of seeking God in Community, Ministry, and Prayer

In 1878, the Benedictine Sisters of Pittsburgh moved into a small house on Washington Street in Allegheny City. Despite being unsettled and in need of more suitable housing, the Sisters immediately began living their work. Within four years they opened missions inTexas, New Baltimore, and Florida, were teaching in five local schools and opened the first Academy for girls in Pittsburgh. Within five years they moved into the monastery where they would remain in until 1926.

For the next 150 years the Sisters educated over six thousand young women, fought against social injustice for minorities and coal miners, opened an Academy for girls, served as administrators in schools, mental health facilities and homeless programs. They worked tirelessly as foster parents, in jails, youth ministry, held specialized art classes, and were professors in local universities. Collectively, the Sisters provided countless hours volunteering in food banks and elder day programs, and serving on community councils and boards. They provided pastoral counseling and established an internationally attended leadership coaching program.

Just like the many well-established and much needed nonprofit organizations in the area, the Sisters have served the community well. Unlike nonprofits, the focus of the Sister’s mission-seeking God in community, ministry, and prayer-is inclusive of all people and all needs. There are fewer Sisters today, and age is catching up to the strongest of them, yet their commitment to the wellbeing of humankind, their outrage at injustice, and their desire to learn more about the many beautiful cultures that make up our community, has never been stronger.

The Sisters begin and end each day in devotion. Throughout the year they commit themselves to challenging social hardships through the power of their collective prayer. Requests by countless donors arrive daily by phone, email, or mail for the Sisters to bend their will toward this illness or that, the needs of this relative or that sick child. The words of the Prioress, Sister Karen Brink, found on Facebook and Instagram, never cease to encourage the many followers of the Sisters to find their better self and unleash goodness and courage in the face of adversity and injustice.

In a return to the days of long ago, the Sisters have slowed down the rhythm of their lives. Only a few Sisters now share the schedules of others with jobs outside the monastery. But behind the walls of their home the hard work of a spiritual life continues. Sister Jeanne and Sister Benita pass on the requests for prayers, Sister Mary James and Sister Anne dedicate hours every day in chapel prayer, Sister Florence delivers Communion to patients in a hospital. It never ends, from Sister Julie to Sister Anne, to Sister Mary Agnes, and Sister Michael and on and on, our losses, our shortcomings, our dreams, and our futures are ever present and live like music in the prayers of the Sisters.

To donate to the Benedictine Sisters, visit osbpgh.org.

STORY AND PHOTOGRAPHY BY THE BENEDICTINE SISTERS OF PITTSBURGH

Santa Fe Wine & Chile Fiesta

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Guests at the Santa Fe Wine & Chile Fiesta Grand Tasting Event strike a toast!

TABLE Magazine New Mexico was proud to sponsor the 31st Annual Santa Fe Wine and Chile Fiesta in September. We had a great time interviewing and photographing participating chefs and their beautiful dishes. We will miss sharing Wine & Chile content! Still, there was much fun to be had over five days, and we especially loved the Grand Tasting event. The signature event took place on the beautiful grassy lawn at Magers Field near downtown Santa Fe. It is the only time and place where guests can sample, sip, and savor over 90 world-class wineries paired with more than 50 of Santa Fe’s finest restaurants. A full list of Grand Tasting participants can be found here.

Our friends at Beck & Bulow flexed their grilling chops onsite perfuming the air with their amazing selection of fine meats.

The inimitable team at Open Kitchen LLC went hard in the paint with 14-hr Korean Spice Rub Smoked Beef Brisket BBQ Sandwiches with Gochujang BBQ Sauce, Garlic Aioli, Vietnamese Pickles, Pickled Red Cabbage!

Celebrity chef, Dakota Weiss, from Coyote Cafe & Cantina, showed up big in usual form with beef nigiri that featured wagyu beef, huitlacoche, pinion and corn sushi rice, serrano cream, seas grass, and edible gold flake.

Find more of Dakota’s recipes here from our fall issue:

The team at Tesuque Village Market brought out the charm by serving Frito Pies in their bags with an amazing brisket chili.

We would be remiss not to mention Sassella and their apple carpaccio with ricotta, artichoke, balsamic, encapsulated fruit pearls, radish, arugula, and pistachio walnut crumble. Perfect bite.

Horno Restaurant was not messing around with their char siu pork belly yakitori with pickled red onion, watermelon and arugula.

Opuntia Cafe delighted the scene with their Singapore Noodles; rice noodles tossed in sambal sauce with broccoli, cauliflower, red bell pepper, bean sprouts, and cilantro.

Did we forget the wine…? Never.

There’s nothing not to love about the suite of wines from Justin Vineyards.

Copper Cane Wine and Provisions renewed our faith in humanity with their Belle Glos Oeil de Perdrix Pinot Noir Blanc.

We’re thankful that Vara Winery and Distillery, Gruet, and Casa Rodena are local which makes visiting their respective tasting rooms very easy.

Don’t feel bad if you couldn’t make it to the Fiesta. We worked with some participating chefs to share their recipes for our fall issue, available now!

Chef Nath’s Khmer (ethnic Cambodian) shared her recipe for Wild Caught Alaskan Salmon in a collision of culture and flavor. Dig it here.

Chef Kathleen Crook from Market Steer Steakhouse shared her recipe for Prime Steak Tartare. It is a master class in restraint and a valuable reminder that the best ingredients are best handled simply. Her dish is a classic, beautifully executed interpretation of a perennial steakhouse favorite. Here, yes, here.

MoonlightStudios_TBM_09242022_WCFiesta_0647.jpg

Beef Stew with Wild Mushroom

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A hearty bowl of stew filled with tender beef and a medley of wild mushrooms.

What better way to kick off soup season than with a hearty, fall-evening-ready, beef stew? Our friends at the Pennsylvania Beef Council have gifted us the perfect recipe: Wild Mushroom Beef Stew. This comforting, soul-warming soup features chunks of tender beef, potatoes, garlic, and a variety of mushrooms. (Choose your favorites!) Cook it to order or save yourself some time and stress by throwing the stew together in a pressure cooker. Versatility makes stew meat ideal for this recipe. Perfect for breakfast, dinner, and everything in between, stew meat is full of flavor and great for slow cooking.

What is the Best Type of Beef for Beef Stew? 

For this meat, we recommend you use stew meat instead of regular beef. Stew meat typically refers to chunks of meat that are cut specifically for slow cooking in stews. It’s usually tougher cuts of beef, such as chuck, round, or brisket, which become tender and flavorful when cooked slowly over a long period. These cuts have connective tissue that breaks down during cooking, adding richness to the stew.

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A hearty bowl of stew filled with tender beef and a medley of wild mushrooms.

Beef Stew with Wild Mushroom


  • Author: Maggie Weaver

Description

A cozy and warming dish for the wintertime.


Ingredients

Scale
  • 2 lb of beef stew meat, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp pepper
  • 3/4 cup reduced-sodium beef broth
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine
  • 2 tsp minced garlic
  • 1 lb baby red-skinned potatoes, quartered
  • 8 oz of assorted mushrooms, such as shiitake, cremini, and oyster, cut into quarters
  • 1 cup baby carrots
  • Chopped fresh parsley leaves, for garnish


Instructions

  1. Combine beef stew meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
  2. Combine broth, tomato paste, wine, and garlic in a small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms, and carrots; mix well.
  3. Cover and cook on high for 5 to 6 hours, or on low for 8 to 9 hours, or until beef and vegetables are tender. No stirring is necessary during cooking. However, stir well before serving. Garnish with parsley, if desired.

Alternative method: 

  1. This recipe can also be made in a 6-quart electric pressure cooker. Combine beef stew meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef in the pressure cooker. Combine broth, tomato paste, wine, and garlic in a small bowl; mix well.
  2. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep them whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms, and carrots; mix well. Close and lock the pressure cooker lid. Use beef, stew, or high-pressure setting on the pressure cooker; program for 25 minutes on the pressure cooker timer. Use the quick-release feature to release pressure; carefully remove the lid.
  3. Stir well before serving. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at a high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Recipe by Maggie Weaver

For more information about stew meat and for additional recipes, visit pabeef.org.

This post was sponsored by the Pennsylvania Beef Council, a nonprofit working on behalf of the 18,000 beef, dairy, and veal farmers in Pennsylvania.

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