Mainly Mushroom Beef Carbonnade
This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like. —Susan Asanovic, Wilton, Connecticut
Test Kitchen tips
Ingredients
- 2 tablespoons plus 1-1/2 teaspoons canola oil, divided
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 3/4 teaspoon salt
- 1/4 teaspoon plus 1/8 teaspoon pepper
- 3 medium onions, chopped
- 1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 pound fresh baby carrots
- 1 thick slice day-old rye bread, crumbled (about 1-1/2 cups)
- 3 bay leaves
- 1-1/2 teaspoons dried thyme
- 1 teaspoon beef bouillon granules
- 1 bottle (12 ounces) light beer or beef broth
- 1 cup water
- 1 ounce bittersweet chocolate, grated
Directions
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1Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon.
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2Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste.
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3Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan.
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4Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.
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