Catalan-Style Beef Stew with Mushrooms

From America's Test Kitchen Season 13: A Taste of Spain

Why this recipe works:

Supremely beefy and complexly flavored, Spanish beef stew is a little different than its American counterpart. It starts with a sofrito, a slow-cooked mixture of onions, spices, and herbs that builds a flavor-packed base. Next we swapped out the normal chuck-eye roast for boneless beef short… read more

Supremely beefy and complexly flavored, Spanish beef stew is a little different than its American counterpart. It starts with a sofrito, a slow-cooked mixture of onions, spices, and herbs that builds a flavor-packed base. Next we swapped out the normal chuck-eye roast for boneless beef short ribs, feeling that they gave us a beefier-tasting stew. We finished the stew with a mixture of toasted bread, toasted almonds, garlic, and parsley. This mixture, called a picada, brightened the stew’s flavor and thickened the broth.

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Serves 4 to 6

Remove the woody base of the oyster mushroom stem before cooking. An equal amount of quartered button mushrooms may be substituted for the oyster mushrooms. Serve the stew with boiled or mashed potatoes or rice.

Ingredients

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