BEST SPANISH BEEF STEW WITH MUSHROOMS AND SHERRY RECIPE – HOW …
Provided by: 177MILKSTREET.COM
Yield: 4 to 6 Servings
|2 tablespoons extra-virgin olive oil|
|2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1- to 1½-inch pieces|
|4 medium garlic cloves, peeled|
|1 medium yellow onion, halved and thinly sliced|
|Kosher salt and ground black pepper|
|2 medium carrots, peeled and sliced ½ inch thick|
|1 small white turnip, peeled and cut into ½-inch cubes|
|2 bay leaves|
|1 cinnamon stick|
|4 teaspoons sweet paprika|
|1/2 teaspoon grated nutmeg|
|1 cup fino or manzanilla sherry (see headnote)|
|1 quart low-sodium beef broth|
|2 tablespoons good-quality aged sherry vinegar (see headnote), plus more to taste|
|4 ounces oyster or cremini mushrooms, trimmed and thinly sliced|
- In a large Dutch oven over medium-high, heat the oil until shimmering. Add the beef and garlic, then cook, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl and set aside; reserve the fat in the pot.
- To the same pot, add the onion and 1 teaspoon salt; cook over medium, stirring often, until golden brown, 8 to 10 minutes. Add the carrots, turnip, bay, cinnamon, paprika and nutmeg; cook, stirring, until fragrant, about 30 seconds. Add the sherry and bring to a simmer over medium-high, scraping up any browned bits; cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
- Stir in the broth, vinegar and ¼ teaspoon pepper. Return the beef and garlic, along with the accumulated juices, to the pot. Bring to a simmer, then cover partially. Reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the beef meets just a little resistance, about 1½ hours.
- Stir in the mushrooms and cover completely. Reduce to low and cook, stirring once or twice, until the mushrooms are tender, 10 to 15 minutes. Off heat, remove and discard the cinnamon and bay. Taste and season with salt, pepper and additional vinegar, if needed.
MUSHROOMS IN SPANISH SHERRY RECIPE – FOOD.COM
Total time: 19 minutes
Prep time: 10 minutes
Cook time: 9 minutes
Yield: 6 serving(s)
|1 1/2 lbs brown cremini mushrooms, sliced 1/4 inch|
|1 fresh garlic clove, minced|
|1 tablespoon butter|
|1 tablespoon extra virgin olive oil|
|1/4 cup spanish cream sherry (NOT cooking sherry)|
|fresh ground black pepper|
|fresh Italian parsley|
- Heat a skillet to medium-high and add the olive oil and butter being careful not to burn.
- Add the mushrooms and sautè for about 5 minutes.
- Gently stir to distribute the olive oil/butter evenly over the mushrooms.(It may be necessary to add a bit more olive oil at this point because the mushrooms tend to soak up the oil rather quickly.).
- Add minced garlic and cook another minute.
- Next add the cream sherry and cook down mushrooms until softened but not slimy; about 2-3 minutes.
- Season mushrooms with salt and pepper. Garnish with fresh parsley leaves.
- Serve as an appetizer, a side dish or over pasta.
Calories 78.3, FatContent 4.3, SaturatedFatContent 1.5, CholesterolContent 5.1, SodiumContent 24.7, CarbohydrateContent 6.4, FiberContent 0.7, SugarContent 2.7, ProteinContent 2.9
SPANISH LAMB WITH SHERRY, HONEY & PEPPERS RECIPE | BBC GOOD FOOD
Provided by: Diana Henry
Categories: Dinner, Main course, Supper
Total time: 2 hours 45 minutes
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
|1kg lamb shoulder, trimmed of excess fat, then cubed|
|1½ tbsp olive oil|
|1 large onion , roughly chopped|
|1 red pepper , halved, deseeded and sliced|
|1 yellow pepper , halved, deseeded and sliced|
|1 green pepper , halved, deseeded and sliced|
|2 garlic cloves , grated to a purée|
|½ tsp paprika|
|250ml medium sherry|
|250ml lamb stock|
|generous pinch of saffron threads|
|1 tbsp sherry vinegar|
|1½ tbsp honey|
|1 tbsp finely chopped parsley , or chopped toasted blanched almonds|
|cooked couscous , to serve|
- Make sure your lamb isn’t too damp – pat it dry with kitchen paper if you need to, otherwise it won’t colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
- Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
- In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy – how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You’re unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.
Calories 507 calories, FatContent 32 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.3 milligram of sodium