- 2 Tbs. each and butter
- 4–8 oz. mushrooms, sliced
- 1 large onion, diced
- 3–4 cloves garlic, crushed
- 1–2 lbs. beef for stew or venison roast, cut in 1-2” pieces
- 2–3 c. beef or bean broth
- 2 Tbs.
- 15-oz. can with juice
- 2 cans white beans (or 3–4 cups cooked dry beans)
- 3–5 carrots, sliced
- optional veggies: 2-3 cups spinach or kale, 4-8 oz. fresh or frozen green beans
- 1/2 tsp.
- 1/2 tsp. pepper
- 1–2 tsp. Italian seasoning
- 1–2 Tbs. fresh parsley
- 3 sprigs fresh thyme or 1/2 tsp. dried
- shredded Parmesan, to serve on top
- In a large pot, sauté mushrooms and onions in olive oil and butter until onions are translucent and mushrooms are nicely browned.
- During the last minute, add crushed garlic to the mix.
- Add meat pieces and toss until browned as well, then put all the other ingredients except the fresh herbs in the pot.
- Bring to a boil and simmer on very low, covered, for about 2 hours or until the meat is tender and practically falling apart.
- Five minutes before serving, add the fresh herbs.
- Top with shredded or shaved Parmesan to serve.
- Makes 4-8 servings.
1. Substitute 1/2 cup of the broth for red wine; add it first after sautéing the onions and browning the meat to deglaze, then add the broth and other ingredients.
2. Add 8 oz. of cream cheese or yogurt cheese after removing from heat and before serving.
3. Slow Cooker/Crockpot option: Brown the beef and onion in a pot, then throw everything in a slow cooker on low for 8 hours. Make another similar dish in the slow cooker by following this recipe.