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Beef and Shitake Mushroom Stew
Serves: 6.
2 pounds beef for stew, cut into 2-by-2-inch pieces
salt and ground black pepper
2 Tbs. canola oil
2 large red onions, cut into 1/2-inch dice
2 large carrots, peeled and cut in to 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1 Tb. Chinese fermented black beans, rinsed and drained
1 Tb. finely chopped fresh ginger root
cloves from 2 heads of garlic, peeled but left whole
1 pound shiitake mushrooms, quartered, stems discarded
1 cup Shaoxing wine or dry sherry
1/3 cup soy sauce
garlic mashers (see recipe below)
Season the meat with salt and pepper. Heat a medium Dutch oven
or other
heavy pot over high heat, add 1 Tb. of the oil, and swirl to coat
the bottom
of the pot. When the oil shimmers, add t he meat and brown on
all sides.
Remove the meat; wipe out eh pot with paper towels. Add the remaining
1 Tb.
of oil, and when it shimmers, add the onions, carrots, celery,
beans, ginger
and garlic. Saute over medium heat, stirring, until soft, 8-10
minutes.
Add the mushrooms and wine, stir, and cook to reduce the wine
by 20%, 4-6
minutes. Stir in the soy sauce. Return the meat to the pot, add
enough
water to cover, and cook, covered, until the meat is tender, about
2 hours.
Divide the garlic mashers among 6 large pasta bowls. Cover with
the stew
and serve.
Garlic Mashers
Serves: 6.
5 large russet (baking) potatoes (about 3 1/2 pounds), peeled
and quartered
salt and ground pepper
1 Tb. canola oil
3 Tbs. finely chopped garlic (about 6 cloves)
1 cup heavy cream
1 1/2 Tbs. butter
Put the potatoes in a large saucepan. Add enough water to cover,
plus 1/2
tsp. salt. Bring to a boil over high heat and cook until the tip
of a knife
inserted into the potatoes meets no resistance, 20-25 minutes.
Meanwhile, heat a medium saucepan over medium heat. Add the oil
and swirl
to coat the bottom of the pan. When the oil shimmers, add the
garlic and
saute, stirring, until golden, about 2 minutes. Add the cream
and reduce
by one third over medium heat, about 12 minutes.
Thoroughly drain the potatoes. Transfer them to a large bowl or
the bowl of
a mixer and add the cream mixture. Using a hand masher and wooden
spoon, or
a mixer with a paddle attachment, whip the potatoes until smooth.
Fold in
the butter, season with salt and pepper, and serve immediately
with the beef
stew.