Grass-fed Beef Stew with Shiitake Mushrooms & Collard Greens

Rich, hearty and full of homemade flavor. I think that's the best way to describe this warming stew. I love the addition of shiitake mushrooms, which have been studied for their ability to support the immune system and fight of cancer, and collard greens, which are a southern staple and provide anti-inflammatory properties and digestive support. Serve this stew over cooked farro, wheatberries or barley for a filling one pot meal. 

Step-by-step photos: 

Please note: If you have a pressure cooker, this recipe can be cooked in about half the time and keep all the delicious flavor. Pressure cooker instructions are listed below the stovetop instructions. This stew freezes well. Freeze any extra servings for a quick reheated meal during busy weeknights. 

Serves: 4-6

Ingredients

  • 1 pound grass-fed beef stew meat, cut into 1 inch cubes
  • 1 tablespoons whole wheat flour
  • 3/4 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon organic canola oil, divided
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 5 ounces sliced shiitake mushrooms
  • 1 tablespoon minced garlic
  • 3/4 cup dry red wine
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 4 cups homemade beef broth or low sodium prepared beef broth
  • 2 medium carrots, peeled and diced
  • 2 cups collard green leaves, torn into bite sized pieces
  • Cooked farro, wheatberries or barley for serving 

Stove-top Method:

Combine beef, flour, 1/4 teaspoon sea salt and pepper in a bowl. Toss to coat. 

Heat 1/2 tablespoon canola oil in a large dutch oven or soup pot over medium high heat. Add a single layer of beef cubes to the pan, being careful not to crowd the cubes too closely. Let the cubes of meat sear undisturbed for 4-5 minutes, until the undersides develop a dark brown crust and easily moves away from the pan. Toss and continue searing on all sides, another 4-5 minutes. Transfer the seared beef to a clean bowl and continue searing the remaining meat in batches. Add another 1-2 teaspoons canola oil between batches if the pan gets dry. 

Reduce the heat to medium and warm another teaspoon canola oil. Add the onions and celery and cook until the onions are softened and translucent 8-10 minutes. Add the shiitake mushrooms, 1/4 teaspoon sea salt and sauté until softened about 3-5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add remaining 1/4 teaspoon sea salt. Stir to combine. 

Increase heat to medium high and add the red wine to deglaze the pan. The wine will immediately start bubbling and steaming. Scrape the browned bits from the bottom of the pan. Continue to scrap and stir until the wine has reduced and thickened slightly. 

Return the seared meat to the pan. Add fresh thyme, rosemary and bay leaf and beef broth. Stir to combine. Bring to a simmer, reducing heat to low. Cover the pot and simmer for about 1 1/2 hours. Stir occasionally. 

Add the carrots and collard greens to the stew. Cover the pot and continue cooking for another 45-60 minutes. When done, the meat should be tender and flake apart with a fork. Remove the bay leaf and add extra salt and pepper, if desired. Serve over cooked farro, wheat berries or barley. 

Pressure Cooker Method: 

Combine beef, flour, 1/4 teaspoon sea salt and pepper in a bowl. Toss to coat. 

Heat 1/2 tablespoon canola oil in a pressure cooker over medium high heat. Add a single layer of beef cubes to the pan, being careful not to crowd the cubes too closely. Let the cubes of meat sear undisturbed for 4-5 minutes, until the undersides develop a dark brown crust and easily moves away from the pan. Toss and continue searing on all sides, another 4-5 minutes. Transfer the seared beef to a clean bowl and continue searing the remaining meat in batches. Add another 1-2 teaspoons canola oil between batches if the pan gets dry. 

Reduce the heat to medium and warm another teaspoon canola oil. Add the onions and celery and cook until the onions are softened and translucent 8-10 minutes. Add the shiitake mushrooms, 1/4 teaspoon sea salt and sauté until softened about 3-5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add remaining 1/4 teaspoon sea salt. Stir to combine. 

Increase heat to medium high and add the red wine to deglaze the pan. The wine will immediately start bubbling and steaming. Scrape the browned bits from the bottom of the pan. Continue to scrap and stir until the wine has reduced and thickened slightly. 

Return the seared meat to the pan. Add fresh thyme, rosemary and bay leaf and beef broth. Stir to combine. Cover and lock the pressure cooker lid and cook for 20 minutes, turning the heat down once a steady steam is emitted from the valve. 

Reduce the pressure, unlock the lid and add the carrots and collard greens, stir well, and replace the lid. Cook an additional 20 minutes. Allow pressure to reduce, open lid and remove the bay leaf and add extra salt and pepper, if desired. Serve over cooked farro, wheat berries or barley. 

Recipe developed by: Chef Ashley R. Van Cise, RDN, LD