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This Mushroom Beef Stew will leave you full and with plenty of picnic possibilities!
Photo by Jen Altman
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Ashley English provides a simple how to guide for any picnic goer looking to learn new location tips and recipes.
Photo by Jen Altman
2 hr 40 min DURATION
2 hr 30 min COOK TIME
10 min PREP TIME
6 to 8 servings SERVINGS
Ingredients
- 2 pounds grass-fed beef stew meat
- 1⁄4 cup high-heat oil of your choice, such as peanut or olive
- 1 medium onion, diced
- 3 carrots, cut in 1⁄8-inch slices
- 3 stalks of celery, cut into small pieces
- 3 garlic cloves, minced
- 2 pounds mixed mushrooms, such as crimini and oyster, sliced
- 1 quart beef stock
- 2 cups red wine
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- A few grinds of black pepper
- 1⁄4 cup chopped fresh parsley
A Year of Picnics (Roost Books, 2016) by Ashley English presents everything you need to picnic through all four seasons, with over 70 picnic-perfect recipes, tips on selecting your location, advice for packing your basket, and creative ideas for outdoor activities.
Mushroom Beef Stew
Mushrooms are another edible food often viewed in wooded areas. I call for crimini or oyster mushrooms here for a more robust flavor, but if those can’t be sourced, button mushrooms will work, too. Rendered into a hearty beef stew, they make exactly the kind of fare you want filling your belly when the day calls for forest frolicking!
