Beef & Mushroom Stew

Prepare the ingredients. Cut the beef into large cubes, slice tte onions into half moons, cut the mushrooms in halves, and slice the carrot.

Sear the beef. Heat a large, heavy pot or saucepan over medium-high heat. Add 1 tbsp olive oil and half of the beef, sear for 1-2 minutes on each side and remove to a bowl; repeat with the remaining beef.

Saute the onions. Add butter and onions and saute for 2-3 minutes.

Combine onions and beef. Add the beef to the onions and follow with all other ingredients listed under the beef stew main: garlic, fish sauce, soy sauce, Worcestershire sauce, tomato paste, bay leaf, and pepper. Pour in the beef stock and stir through. Bring to a simmer, cover with a lid and cook for 1 hour, stirring a few times.

Pan-fry the mushrooms. Heat a large frying pan over medium-high heat. Melt a little oil and butter and add the mushrooms. Cook for about 3-4 minutes without disturbing, then stir through, and cook for 3-4 more minutes. Season with salt and cook for 3 more minutes. You need about 10 minutes to get those mushrooms golden brown. Finally, drizzle with a tablespoon of Balsamic vinegar and stir for 30 seconds. Set aside.

Continue cooking the stew. After 1 hour, add the pre-cooked mushrooms and carrots to the stew. Cook for 40 more minutes.

Make a flour slurry. Once the stew is cooked, we need to thicken it ever-so-slightly. Whisk a tablespoon of flour in 1/4 cup water until smooth slurry forms. Stir this mixture into the beef stew and see it thicken right away.