Gorgonzola Stew
A rich and savory stew featuring the bold flavors of Gorgonzola cheese and Korean chili flakes.
Ingredients
- ●8 oz Gorgonzola cheeseCrumble into small pieces
- ●2 tbsp Intensely garlicky oilUse garlic-infused oil for added depth
- ●1 tsp Korean chili flakesAdjust to taste for desired heat level
- ●3 cloves GarlicMinced
- ●1 large OnionChopped
- ●8 oz MushroomsSliced
- ●1 lb Stew beef (optional)Brown before adding to stew
- ●2 cups Chicken brothLow-sodium
- ●1/4 cup Red wineDry, full-bodied
Instructions
- 1
Heat the intensely garlicky oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute, until fragrant.
- 5
If using stew beef, add it to the pot and brown on all sides, about 5 minutes.
- 6
Add the Gorgonzola cheese, Korean chili flakes, chicken broth, and red wine to the pot.
- 7
Stir until the cheese is melted and the sauce is smooth.
- 8
Bring the stew to a simmer and cook, uncovered, until the flavors have melded together and the sauce has thickened, about 20-25 minutes.
- 9
Taste and adjust the seasoning as needed.
- 10
Serve hot, garnished with chopped fresh herbs if desired.