Apple Cider Beef Stew with Oyster Mushroom Chips

It’s fall! Fall, fall, fall — hooray!

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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.

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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.

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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.

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Apple Cider Beef Stew with Oyster Mushroom Chips
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 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

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve mushroom chips over a bowl of meat and potatoes.

 

7 Responses to Apple Cider Beef Stew with Oyster Mushroom Chips

  1. Ashley says:

    This sounds good- I love the flavor combo. Gotta make it now that the weather has (finally) turned cooler. :)

    -Ashley
    http://lestylorouge.com

  2. Holy cow, this looks incredible! And mushroom chips?! Yes, please!

  3. Jules says:

    The dinner I’m going home to tonight is now not at all exciting. God this looks delightful.

    Jules of Canines & Couture

  4. Rachel says:

    Ummm wow! Drooling over here, this looks absolutely delicious!

  5. What a gorgeous fall dish, and it looks so flavorful too!

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