| Prep: 30 mins | Cook: 2 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 6g | 32g |
| sugars | fibre | protein | salt |
| 6g | 4g | 25g | 1.3g |
Why I Love Finnish Meat Mushroom Stew
Finding the perfect recipe can often feel like searching for the northern lights – elusive, but completely mesmerizing when found. Such is the case with this Finnish classic, the Meat Mushroom Stew. It holds a special place in my heart as it perfectly embodies everything I love about cooking – a harmonious cycle of exploring, innovating, and celebrating diverse cultures through food.
Rooted in Tradition, Embellished with Personal Flair
Although my passion for traditional Japanese and Pacific Northwest flavors is unswerving, I have a special fondness for the bold and hearty goodness of Finnish cuisine. This particular stew is, in many ways, similar to a familiar dish from my Japanese heritage – the comforting, umami-laden Nikujaga (meat and potato stew). However, it comes with its unique Finnish spin that acquaints you with the pulsating heart of Scandinavian gastronomy.
Sourcing inspiration from one of my favorite Finnish chefs – Sami Timonen, this stew enriches the palate with a medley of textures and flavors. The succulent beef, earthy mushrooms, and distinct blend of herbs, all contribute to making this dish a culinary delight. It can be laborious, but the joy of tasting the end product undoubtedly makes it worth the effort.
As Comforting as It Gets
Comfort food, to me, is not merely about filling one’s stomach. It is about recreating those flavorful memories that transport us back to more carefree times. Punctuated with robust flavors, this Meat Mushroom Stew honours this notion by taking one on a tantalizing trip down memory lane. It’s resplendent with flavors that have a rich depth, resonating a warm, grandmotherly love that makes you feel embraced.
The succulence of the Meat Mushroom Stew pairs well with a fresh, crisp salad or slices of warm, toasted bread. Immerse the bread in the savory stew or enjoy it as is for a perfect, wholesome experience. The George Brown Culinary School‘s tasteful guide on pairing could be quite helpful in enhancing this gastronomic journey.
I hope you relish this fascinating blend of flavors as much as I do. May it bring you comfort, warmth, and a renewed sense of celebration for food culture!
What You’ll Need
- 1.5 lbs of beef stew meat
- 2 tablespoons of olive oil
- 1 cup of chopped yellow onion
- 2 cloves of garlic, minced
- 2 cups of sliced fresh mushrooms
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 2 bay leaves
- 4 cups of beef broth
- 2 tablespoons of Worcestershire sauce
- 1.5 lbs of small potatoes, quartered
- 3 carrots, sliced into 1-inch pieces
- 1/2 cup of all-purpose flour
- 1/4 cup of water
- Fresh parsley, for garnish
Method
Step One
Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
Step Two
In the same pot, add the chopped yellow onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
Step Three
Add the sliced mushrooms to the pot and cook until they are golden brown. Season with salt, ground black pepper, dried rosemary, and dried thyme. Add the bay leaves and stir to combine.
Step Four
Return the browned beef to the pot. Add the beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Step Five
Add the quartered small potatoes and sliced carrots to the pot. Continue simmering the stew until the vegetables are tender.
Step Six
In a separate bowl, mix the all-purpose flour and water to create a smooth slurry. Slowly pour the slurry into the stew, stirring constantly, to thicken the broth.
Step Seven
Continue cooking the stew for another 10 minutes to allow the flavours to blend together. Adjust the seasoning if necessary.
Step Eight
Serve the Meat Mushroom Stew hot, garnished with fresh parsley. Enjoy!
