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Beef & Shiitake Stew with Garlic Mashers
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    Beef & Shiitake Stew with Garlic Mashers

  • 2 lb hanger or skirt steak -- cut in 2x2" pc.*
  • salt and freshly ground black pepper
  • 2 tbsp canola oil
  • 2 lg red onions -- cut in 1/2" dice
  • 2 lg carrots -- peeled/cut in 1/2" d
  • 2 stalks celery -- cut in 1/2" dice
  • 1 tbsp fermented black beans -- rinsed & drained
  • 1 tbsp fresh ginger -- finely chopped
  • 2 heads garlic (broken into cloves) -- peeled
  • 1 lb shiitake mushrooms -- stemmed/quartered
  • 1 cup Shaoxing wine or dry sherry
  • 1/3 cup dark soy sauce
  • Garlic Mashers:
  • 5 lg russet potatoes -- peeled/quartered
  • 1 tbsp canola oil
  • 3 tbsp garlic -- finely chopped
  • 2 cups heavy cream
  • 6 tbsp butter
  • salt and freshly ground black pepper
  • For stew:
    Season the meat with salt and pepper. Heat a medium Dutch oven or heavy pot over high heat, add 1 tbsp oil, and swirl to coat the bottom of the pot. When the oil shimmers, add the meat and brown on all sides.

    Remove the meat and wipe out the pot. Add the remaining 1 tbsp of oil and when the oil shimmers, add the onions, carrots, celery, black beans, ginger, and garlic and saute, stirring, until soft, about 8-10 minutes. Add the mushrooms and season with the salt and pepper to taste. Add the wine, stir, and cook to reduce it by 20%, 4-6 minutes. Add the soy sauce and correct the seasonings. Return the meat to the pot, add water to cover, and cook, covered, until the meat is tender, about 2 hours.

    Divide the mashers among 4 large pasta bowls. Cover with the stew and serve.

    For mashers:
    In a large saucepan, combine the potatoes with enough water to cover and salt lightly. Bring to a boil over high heat and cook until the top of the knife inserted into the potatoes meets no resistance, about 30-40 minutes (only took 20 minutes for me).

    Meanwhile, heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmmers, add the garlic and saute, stirring, until golden, about 2 minutes. Add the cream and reduce by 1/3 over low heat, about 12 minutes.

    Transfer the potatoes to a large bowl of a mixer and add the cream mixture. Using a hand masher and wooden spoon or a mixer with a paddle attachment, whip the potatoes until smooth. Fold in the butter, season with salt and pepper, and serve immediately.

    NOTES : * I could not get skirt steak so I bought another cut and shortened the cooking time a bit.

    I did not have heavy cream so I used 1/2 skim milk and 1/2 Land O' Lakes NonFat Half-and-Half and it worked well. I also only used 2 tbsp of butter. It came out very buttery and wonderful.

    From:   Blue Ginger Cookbook by Ming Tsai, p. 156 & 214
    Posted By:   RST G,
    Post Date:   Thu, 20 Jan 2000



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