Slovakian Mushroom Stew
A hearty, flavorful stew originating from Slovakia, filled with tender mushrooms and noble meat.
Ingredients
- ●1 pound, cut into 1-inch cubes noble beefChoose a tender cut like top round or ribeye.
- ●1/2 pound, sliced slovakian sausageUse a smoked or fresh sausage for added depth.
- ●2 cups, sliced mushroomButton, cremini, or shiitake work well.
- ●1 medium, chopped onionYellow or white onion for a classic flavor.
- ●2 medium, peeled and chopped carrotAdd some color and sweetness with carrots.
- ●2 medium, peeled and chopped potatoThick-cut potato for a hearty stew.
- ●to taste saltSeason with kosher salt for a savory flavor.
- ●to taste pepperBlack pepper for a classic seasoning.
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef and set aside.
- 4
Add the sausage to the pot and cook until browned, breaking it up with a spoon as it cooks.
- 5
Add the onion, carrot, and potato to the pot and cook until the vegetables are tender, about 10 minutes.
- 6
Add the mushrooms to the pot and cook until they release their liquid and start to brown.
- 7
Return the beef to the pot and add the salt and pepper.
- 8
Stir to combine, then add enough broth to cover the ingredients.
- 9
Bring the stew to a boil, then reduce the heat to low and simmer, covered, until the beef is tender, about 1 1/2 hours.
- 10
Serve hot, garnished with fresh parsley or thyme if desired.