It’s fall! Fall, fall, fall — hooray!
Did you like my fall cheer? I am like a kid in a candy store when fall ingredients start hitting the shelves. Apple cider, butternut squash, pumpkin – I love them all. And nothing says comfort to me like that first fall day when you cozy up in a sweatshirt, sit by the fire and enjoy bowl after bowl of hearty beef stew. Ok so it might not be time for the fireplace yet but I definitely broke out the boots and sweaters this past weekend.
My normal beef stew usually involves a mixture of red wine and beef stock, but apple cider adds a delicious, complex sweetness that can’t be beat. I did still mixed in some beef stock to balance the flavors.
And oyster mushroom chips. You’re probably surprised by that one, aren’t you? I first saw this idea on Food Network from Anne Burrell. And it was one of those blow-your-mind culinary moments for me. Very similar to the first time I tried baked kale. So simple, yet so amazing how much baking can change the texture and taste of an ingredient. Seriously, try it.
- 2 tablespoons canola oil
- 1.5 lbs beef stew meat
- 2 tablespoons all purpose flour
- 1.5 lbs Idaho potatoes, cut into equal size chunks
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon worcestershire
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 cup apple cider
- 1 cup beef stock
- 10-15 oyster mushrooms
- 2 teaspoons extra virgin olive oil
- Salt & freshly ground black pepper, to taste
- In a large skillet, add canola oil and heat over medium-high. In a small dish mix beef stew meat, all purpose flour and salt and pepper. Add to preheated pan to sear on all sides, about 3 minutes per side.
- While meat cooks, add potatoes, onion and garlic to a slow cooker. Top with seared meat, worcestershire and spices. Add beef stock and apple cider. Cook for 6 hours on high or 3-4 hours on low.
- About 30 minutes before you’re ready to serve, preheat oven to 375 degrees F. Mix oyster mushrooms with olive oil, season with salt and pepper and spread out along a baking sheet. Bake until crispy, 5-6 minutes.
- Serve mushroom chips over a bowl of meat and potatoes.