Wild Mushroom Beef Stew with Herbed Zucchini Noodles
Indulge in the hearty, earthy flavors of this Wild Mushroom Beef Stew with Herbed Zucchini Noodles—a dish that combines comforting richness with a fresh, healthy twist. Tender chunks of beef are slow-simmered in a deeply flavorful broth infused with dry red wine, wild mushrooms, and aromatic herbs like thyme and bay leaf. To lighten things up, this stew is served over vibrant spiralized zucchini noodles tossed with fresh parsley, basil, oregano, and a hint of zesty lemon juice. Perfect for cozy dinners, this gluten-free and nutrient-packed meal satisfies your craving for comfort without the heaviness of traditional pasta. Whether you're a fan of mushroom-forward recipes or looking for a creative way to enjoy zucchini noodles, this wholesome and gourmet dish will elevate your dinner table.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, diced
- 2 medium Celery stalks, diced
- 12 ounces Wild mushrooms (e.g., shiitake, cremini, oyster), cleaned and sliced
- 2 tablespoons Tomato paste
- 1 cup Dry red wine
- 4 cups Beef broth
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme
- 4 medium Zucchini, spiralized
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Fresh oregano, chopped
- 2 teaspoons Lemon juice
Instructions
In a large mixing bowl, season the beef stew meat with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the seasoned beef with all-purpose flour to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion, minced garlic, carrots, and celery. Cook until the vegetables are softened and fragrant, about 5 minutes.
Stir in the wild mushrooms and cook until they release their moisture and begin to brown, about 7 minutes.
Add the tomato paste to the pot and stir until the vegetables are coated and the paste darkens slightly, about 1-2 minutes.
Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer and let the wine reduce by half, about 5 minutes.
Return the seared beef to the pot and add the beef broth, bay leaf, and thyme sprigs. Bring to a boil, then reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well-developed.
While the stew is simmering, prepare the zucchini noodles. In a large bowl, toss the spiralized zucchini with fresh parsley, basil, oregano, and lemon juice. Set aside.
Once the stew is done, remove the bay leaf and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper, if needed.
To serve, divide the herbed zucchini noodles among bowls and ladle the wild mushroom beef stew on top. Garnish with additional fresh herbs, if desired, and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
