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Whenever autumn is approaching I get great ideas for a stew recipe. As far as I'm concerned, it fits perfectly with the season and making a stew is probably the easiest way of cooking! Just sear, top up and nothing else! Yes, wait a few hours while you can finish all your other work in the meantime. This stew escalopes with chestnut mushrooms was certainly appreciated here at home. Stew brisket beef stew recipe
The meat was super tender and almost fell apart when poked. And besides the fact that you have a nice dish, you can make a delicious rich gravy with the leftover liquid. So we don't have to waste anything. beef stew
Stew escalopes with chestnut mushrooms
The chestnut mushroom in this stew recipe is a somewhat firmer mushroom. It has a slightly nutty taste and is therefore perfect for the autumn weather. These mushrooms grow at a lower temperature than the white mushroom. They are grown extensively in the Netherlands and are available all year round. In this stew escalopes with chestnut mushrooms, we just leave them alone, we put them in the pan uncut.
After hours and hours of stewing, they have absorbed the flavor of the dish and are little taste bombs with your stew. As I wrote, pour the liquid through a fine sieve and make a delicious spicy gravy. You can freeze these in parts so that you always have homemade gravy in stock in your freezer.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Stew escalopes with chestnut mushrooms
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Ingredients:
- 1'' kilo citron
- 500 gram chestnut mushrooms
- 1 white onion - big
- fresh basil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Make sure the meat is at room temperature. Chop the onion.
- Take your frying pan / stew pan with it and heat it, then pour in a little croma or other shortening and fry the candied pieces on both sides nicely brown.
- Pour in the wine and crumble the stock cube into the pan. Top up with lukewarm water until the escalopes are covered.
- Season with salt, pepper and add the juniper berries. Add the onion and chestnut mushrooms. You can just add this in its entirety. They will shrink on their own during cooking.
- Let it simmer for four hours on a simmering plate until the meat is completely soft.
- During the last half hour, add some fresh basil leaves.
- Delicious bites!
Want to make more tasty stews? I can do that:
For example this one zero waste bell pepper stew.
But also this one spicy stewed pears (not just nice at Christmas).
And warming this heart pumpkin cheese fondue stew.
Do you want more stew ideas? Then give this one a try:
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Stew brisket beef stew recipe beef
Delicious! We're really going into the stew season again
A stew is always a good idea!
The real person!
The real person!
Awesome comfort food!