Beef and Mushroom Gravy Stew

Beefy chunks & earthy ‘shrooms simmered in rich gravy – Kiwi comfort in a bowl. Craving cozy vibes? This mystery dish from Kiwi takeouts hit the spot! Steaming, savory, & oh-so-satisfying. What is it? #FoodAdventurer #NZFoodieFinds


Ever walk into a Kiwi Chinese takeaway and find yourself drawn to the unassuming hero resting beside the sweet and sour pork? That, my friends, is the Beef and Mushroom Gravy Stew, a culinary oddity shrouded in mystery. While its origins may be unclear, its comforting embrace deserves a closer look.

Now, I’ll admit, when I lived in Hong Kong, this bowl of magic was nowhere to be found. Even seasoned Kiwi friends haven’t encountered it beyond our shores. But origin stories aside, its charm lies in its simplicity. Tender chunks of beef nestled in a rich, gravy-coated bed of mushrooms – it’s pure comfort food personified.

This humble dish, despite its ubiquity in New Zealand takeouts, seems to exist outside the realm of traditional Chinese cuisine. Some whisper it’s a Kiwi invention, a delicious fusion of Western comfort food and readily available ingredients. Others suspect it might have European roots, perhaps a distant cousin of Irish stews or Hungarian goulashes.

But the truth? It’s irrelevant. The Beef and Mushroom Gravy Stew transcends borders and culinary labels. It’s a dish built for sustenance, for warming hearts on chilly evenings, for sharing with loved ones over steaming plates. It’s a testament to the adaptability of cuisine, how flavors and techniques can cross paths and create something entirely new, yet deeply familiar.

And that’s why I urge you, dear reader, to venture beyond the takeout boxes and try your hand at this culinary chameleon. It’s a recipe that welcomes customization, a blank canvas for culinary creativity. Add a splash of red wine for depth, stir in some thyme for an earthy touch, or throw in a handful of peas for pops of green. Make it your own, tailor it to your palate, and discover the magic that lies within this enigmatic bowl.

So, the next time you find yourself face-to-face with the Beef and Mushroom Gravy Stew, remember, it’s not just a takeaway staple. It’s a journey of flavors, a testament to the beauty of culinary fusion, and a reminder that sometimes, the most comforting meals are the ones shrouded in a little bit of mystery.

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Beef and Mushroom Gravy Stew

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Fusion

Description

Beefy chunks & earthy ‘shrooms simmered in rich gravy – Kiwi comfort in a bowl.


Ingredients

Units Scale
  • 700 g beef brisket, trimmed and cut into large chunks
  • 200 g button mushrooms, sliced in half
  • 2 white onions, finely chopped
  • 2 cups brown gravy
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • salt
  • freshly ground black pepper

Instructions

  1. Pat the beef dry with paper towels. Dredge each piece in the flour, ensuring even coating. Season generously with salt and pepper.
  2. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the beef in batches and sear until golden brown on all sides. Set browned beef aside on a plate.

  3. In the same pot, add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more, until fragrant.

  4. If the bottom of the pot is browned, pour in the water or beef broth and scrape up any browned bits with a wooden spatula

  5. Return the browned beef to the pot. Add the thyme, a good pinch of salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hour or until the beef is tender and nearly falling apart.

  6. Stir in the sliced mushrooms and cook for an additional 15 minutes, or until slightly softened.

  7. In a small bowl, whisk together the remaining 1 tablespoon flour and a few tablespoons of the stew broth until smooth. Stir the flour mixture into the stew, pour the prepared gravy and cook for 5-10 minutes, stirring constantly, until the gravy thickens slightly.

  8. Serve hot with mashed potatoes, crusty bread, or rice.


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