Easy Make Delicious Beef, napa and enoki mushrooms stew

Beef, napa and enoki mushrooms stew. A very simple and easy recipe but delicious dish beef and enoki mushroom in oyster sauce. Ingredients Thin Slices of Beef Enoki Mushroom Oyster Sauce. Napa cabbage and thinly-sliced sour pickles add texture and tang to this hearty stew.

Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. Mary Berry's beef stew with mushrooms is smart enough to serve for a dinner party. It is important to brown the beef and not stew it. To make Beef, napa and enoki mushrooms stew you need 16 ingredients and just 8 steps. Here is how you achieve it.

Ingredients

1. Prepare of Stock making.
2. You need of beef neckbone with generous meat attached.
3. You need of water.
4. Prepare of cooking wine.
5. You need of cinnamon stick.
6. It's of anise stars.
7. It's of rock sugar, optional.
8. It's of Stew making.
9. It's of cooked beef neck meat.
10. It's of napa cabbage, sliced.
11. Prepare of carrot, sliced.
12. Prepare of onion, sliced.
13. Prepare of extra firm tofu.
14. It's of enoki mushroom.
15. Prepare of chives or green onions.
16. You need of goji berries.

Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little. Made with mushrooms, beef, parsnips, bacon and a splash of red wine, this beef and mushroom stew is a hearty one-pot meal with a gourmet twist. Whether it's a family gathering, a weekend celebration, or a chilly weeknight, this stew is a crowd-pleasing, fragrant and flavourful dish that is.

Beef, napa and enoki mushrooms stew directions

1. Clean beef soup bones under running water and remove small impurities..
2. Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release..
3. Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day..
4. Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok..
5. Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently..
6. Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color..
7. Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner..
8. Another easy alteration of this recipe is to add half cup of kimchi soup to make it spicy and sour..

Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Add the mushrooms; cook, stirring occasionally, until they release their juices and. Back by popular demand is the beef stew I made months ago. This time I came out with a Creamy Mushroom Beef Stew version and had lots of Wows.