Wild Mushroom Stew

I made this dish for about 10 people. Modify the amounts according to your needs or freeze leftovers. This is a great meal to keep stored in the freezer.


1 tsp caraway seeds

1 tsp marjoram

3 tsp paprika powder

1 tsp dried rosemary

peel of 1/2 lemon


1 red onion, finely chopped

6 lbs beef chuck

wild mushrooms (I used dried wild mushrooms as follows: 1 oz black trumpet, 1 oz morels, 1.5 oz porcini, 1 oz wild mushroom medley)

Cover dried mushrooms with warm water and soak until soft. Drain through filter and reserve soaking water.

In dutch oven, brown meat in 2 parts in butter until all the juices are gone (this can take a while). After setting the first batch aside, brown onions and add lemon peel and spices. Add the second batch of the meat and brown. Combine with the other meat and slowly add 2 cups of merlot as the juices of the meat get less. Add water or mushroom water if needed and season with salt, pepper, and a pinch of sugar.  Add the mushrooms and bring to a simmer. Cover and roast for 2 hours; turning half way through. Mix a little flour with water and thicken to your liking.

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