Description:

Rich, tender beef stew with earthy shiitake mushrooms, served alongside creamy mashed potatoes infused with the nutty, savory flavor of Gruyere cheese. This hearty dish is perfect for a comforting dinner, combining bold flavors with indulgent textures.

Ingredients:

For the Beef Stew:

• Beef stew meat: 2 pounds (cut into 1½-inch chunks)
• Shiitake mushrooms: 2 cups (stems removed, sliced)
• Onion: 1 large (chopped)
• Carrots: 3 (sliced)
• Celery: 2 stalks (diced)
• Garlic: 3 cloves (minced)
• Tomato paste: 2 tablespoons
• Beef broth: 4 cups
• Red wine: 1 cup (optional, for depth of flavor)
• Flour: 2 tablespoons
• Olive oil or butter: 2 tablespoons
• Bay leaves: 2
• Thyme: 1 teaspoon (dried or 2 sprigs fresh)
• Salt and pepper: to taste
• Worcestershire sauce: 1 tablespoon (optional, for umami)

For the Mashed Potatoes with Gruyere:

• Potatoes: 2 pounds (Yukon Gold or Russet, peeled and cubed)
• Butter: 4 tablespoons
• Milk or cream: ½ cup (warm)
• Gruyere cheese: 1 cup (shredded)
• Salt and pepper: to taste

Optional Ingredients:

• Parsley: Chopped, for garnish
• Peas: 1 cup (add to stew for extra vegetables)

Tips for Success:

1. Brown the beef: Searing the meat adds rich flavor to the stew.
2. Cook low and slow: This stew develops its best flavor when simmered for at least 2 hours.
3. Warm the milk for potatoes: Ensures smooth, creamy mashed potatoes.

Steps to Make It:

For the Beef Stew:

1. Sear the beef:
   • Pat the beef dry and season with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
2. Cook the vegetables:
   • In the same pot, sauté the onions, carrots, and celery until softened, about 5 minutes. Add the garlic and tomato paste and cook for 2 minutes.
3. Deglaze and simmer:
   • Stir in the flour and cook for 1 minute. Add the red wine (if using) and scrape the browned bits from the bottom of the pot. Add the beef broth, bay leaves, thyme, Worcestershire sauce, and the browned beef. Simmer on low heat for 1½-2 hours, stirring occasionally.
4. Add mushrooms:
   • In the last 30 minutes of cooking, stir in the shiitake mushrooms. Continue simmering until the beef is tender and the mushrooms are cooked.

For the Mashed Potatoes with Gruyere:

1. Cook the potatoes:
   • Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Mash and mix:
   • Mash the potatoes with butter, warm milk, and Gruyere cheese. Season with salt and pepper to taste.

Serve:

• Spoon the beef stew over the mashed potatoes. Garnish with chopped parsley if desired. Serve with crusty bread for dipping into the rich stew sauce.

Recommendations:

• Make it ahead: The stew tastes even better the next day as the flavors meld.
• Freezing: The beef stew freezes well; store in an airtight container for up to 3 months.
• Pairing: Serve with a glass of red wine or a light green salad for a complete meal.

Nutrition (Per Serving, Approx. 1/6 Recipe):

Beef Stew:

• Calories: ~320
• Protein: 26g
• Fat: 12g
• Carbohydrates: 20g
• Fiber: 3g
• Sodium: 600mg

Mashed Potatoes:

• Calories: ~220
• Protein: 6g
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 300mg

Indulgent yet balanced, Beef Stew with Shiitake Mushrooms and Mashed Potatoes with Gruyere Cheese is a perfect centerpiece for a cozy dinner!