Bowl of Brased Beef & Mushroom Stew
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Brased Beef & Mushroom Stew


Bhutan   -   Tshoem
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
2-1/3 hrs
Yes		 Tasty and easy to make from easy to find ingredients. This is fine with regular oyster mushrooms, but the much sturdier king oysters work even better.




1
3
4
1
1
2
1/2
1
1-1/2
1/8
#
oz
oz
cl
in

c
t
c
t
Beef (1)
Mushrooms (2)
Onion
Garlic
Ginger root
Chili, green (3)  
Butter
Salt
Water
Pepper

Prep   -   (20 min)
  1. Remove excess fat from BEEF and cut into 3/4 inch cubes.
  2. Cut MUSHROOMS into strips about 3/8 inch wide.
  3. Chop ONION medium.
  4. Crush GARLIC and chop fine. Slice GINGER thin and chop fine, Mix.
  5. Cap CHILI and split in half lengthwise. Strip out seeds or not depending on your preference and cut into narrow lengthwise strips.
Run   -   (2 hrs)
  1. In a sauté pan or wok melt Butter over moderate heat and fry Onion until translucent. Stir in Beef and fry stirring until all raw color is gone.
  2. Stir in Water, cover and simmer slowly until beef is tender, about 1-1/2 hours for chuck, a bit more for round. Stir now and then and check that it doesn't run out of water.
  3. Stir in Chilis, Garlic mix, Mushrooms and Pepper. See that there's enough liquid, cover and simmer until mushrooms are done, about 10 minutes.
  4. Adjust liquid to your preference and serve hot with plenty of Basmati rice.
NOTES:

  1. Beef:

      Beef available in Bhutan is not going to be tender. It's often from older animals, buffalo or yak. Feel free to use a tougher cut of beef such as round.

  2. Mushrooms:

      Oyster mushrooms or similar are specified. The small King Trumpet oyster mushrooms now on the market are excellent. For detail see our Oyster Mushrooms page.

  3. Chilis:

      Bhutanese chilis are said to be both meaty and very hot. Serranos are probably as close as we can get here. Bhutanese like hot chilis, and two seeds-in serranos make this recipe notably hot. With the seeds and membranes stripped out it's not hot at all. Use your own judgement. For details see our Indian Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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