Rosemary Beef and Wild Mushroom Stew with Potato Gruyere Dumplings

Today's recipe is a rustic and hearty recipe for winter. Perfect for Sunday dinner or entertaining, the recipe is full of delicious ingredients like wild mushrooms, rosemary, and gruyere cheese and is a real crowd pleaser!

Ingredients

Stewing beef 2 Pound , cut into bite size cubes
All purpose flour 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Herbs de provence 1 Teaspoon
Black pepper 1/2 Teaspoon
Garlic powder 1 Tablespoon
Extra virgin olive oil 1 Tablespoon
Diced white onion 1 Cup (16 tbs)
Diced celery 1/2 Cup (8 tbs)
Diced carrots 1/2 Cup (8 tbs)
Fresh rosemary stalks 2
Fresh thyme stalks 2
Garlic cloves 5 , peeled
Button mushroom 10 , washed and quartered
Dried mixed wild mushrooms 1 Packet
Boiling water 1/2 Cup (8 tbs)
No sodium beef stock 2 Cup (32 tbs)
Red wine 1/2 Cup (8 tbs)
Frozen peas 1 Cup (16 tbs)
Dried instant mashed potato 1 Cup (16 tbs)
Hot water 1 Cup (16 tbs)
Egg 1 , beaten
All purpose flour 1 Cup (16 tbs)
Herbs de provence 1 Teaspoon
Grated gruyere cheese 1 Cup (16 tbs)

Directions

MAKING

1. Mix the flour, salt, pepper, herbs de provence, and garlic powder together.

2. Place the stewing beef into a medium bowl and sprinkle with the flour mixture. Toss well so that all of the meat is evenly coated.

3. Pour the boiling water over the dried mushrooms and let steep 10 minutes. After 10 minutes, remove the mushrooms from the water and chop. Reserve the mushrooms water for the stew.

4. Heat the olive oil in a large saucepan over medium high heat. Sweat the onions, carrots, and celery in the olive oil just until they begin to grow soft. Add the beef and toss well browning slightly on all sides. Don't worry if some of the flour mixture begins to stick to the pan, just reduce the heat lightly, this will add to the flavour of the stew.

5. Add the wild mushrooms, the brown mushrooms, and continue to stir and toss. Add the red wine, mushroom water, and beef stock to the pan and de-glaze it getting all of the flavour off the bottom. Bring to a slow boiling simmer, turn heat to low, cover, and let stew for 2 hours, stirring every 15 minutes.

6. Add the frozen peas during the last 20 minutes of cooking and bring back to the boil.

7. Mix the potato flakes with hot water. Stir in the flour, herbs de provence and grated cheese. Add the beaten egg and mix well using your hands. Form into balls about 2 inches in diameter. Drop into the stew and cook covered for 15 more minutes.

SERVING

8. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 6