Wild Mushroom Beef Stew With Herbed Zucchini Noodles

Jun 09, 2023June 9, 20230 2
Wild Mushroom Beef Stew With Herbed Zucchini Noodles – A Healthy One-Pot Meal
in Main

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans beef broth
2 ounces assorted dried mushrooms
1 tablespoon canola oil
1 1/2 lbs beef eye round , cut into 1-inch cubes
1 small red onion , diced
1 carrot , sliced into thin rounds
1 parsnip , sliced into thin rounds
1 stalk celery , sliced thin
4 garlic cloves , crushed
2 sprigs fresh thyme
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red Zinfandel wine
1 can crushed tomatoes
2 tablespoons red wine vinegar
1/2 cup fresh parsley leaves , chopped
2 large zucchini
2 teaspoons unsalted butter
1 tablespoon fresh parsley leaves , chopped
1 tablespoon fresh thyme leave , chopped
1 tablespoon fresh oregano leaves , chopped
1 teaspoon lemon pepper
4 ounces egg noodles , cooked and drained
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parmesan cheese , freshly grated

Nutrision Information

Servings Per Recipe
6
Calories
321
Sugar
5g
Fat
8g
Wild Mushroom Beef Stew With Herbed Zucchini Noodles is a classic recipe that combines the richness of beef stew with the lightness of zucchini noodles. This one-pot meal is easy to prepare, filling and satisfying for the whole family. The additional dried mushrooms add an earthy flavor and make the dish more flavorful. The herbs used in this dish add a fresh dimension and complement the richness of the sauce. The best part of this dish is that it's healthy, low carb, and gluten-free, making it a perfect dinner option for anyone on a special diet. Plus, it's a great way to use up any leftover zucchini in the fridge!

Instructions

1.First, soak the dried mushrooms in a bowl of hot beef broth for 30 min until they soften.
2.In a large pot or Dutch oven, heat the canola oil over medium-high heat. Add the beef, season with salt and pepper, and cook until it browns on all sides for 5-7 min. Remove and set aside.
3.In the same pot, add the onion and stir until softened for 3-4 min. Add the carrot, parsnip, celery, garlic, and thyme. Cook for another 3-5 min until the vegetables soften.
4.Add the tomato paste and flour to the vegetables and stir to combine. Deglaze with the red wine and stir until the liquid reduces by half.
5.Add the beef, mushrooms with the broth, crushed tomatoes, and red wine vinegar to the pot. Bring to a boil. Reduce the heat to low and simmer for 1-2 hours until the beef is tender and the sauce is thick and rich.
6.Using a vegetable peeler or spiralizer, cut the zucchini into long thin noodles.
7.In a non-stick skillet, melt the butter and add the zucchini noodles. Cook for 3-5 min until they are tender.
8.Add the fresh herbs, lemon pepper, salt, and pepper, and toss to coat the noodles evenly.

PROS

This beef stew is hearty and comforting, perfect for cold winter nights.

It is packed with protein, fiber, and vitamins from the vegetables and herbs.

The herbed zucchini noodles provide a low-carb alternative to traditional egg noodles with fewer calories and less starch.

It is a nutritious and satisfying one-pot meal that can be easily doubled or frozen for later.

CONS

The cooking time for the beef stew is long and requires patience and occasional stirring to prevent sticking.

It contains red wine, which may not be suitable for everyone.

The dish may be too rich for some people’s tastes and require a side salad or steamed vegetables to balance out the flavors.

HEALTH & BENEFITS

This dish is an excellent source of protein, iron, zinc, and vitamins A, B, and C.
The mushrooms provide a boost of antioxidants and immune-boosting properties.
The zucchini noodles are low in calories, carbs, and fat, making them ideal for weight loss and blood sugar control.
The fresh herbs are rich in essential oils and phytonutrients that can support digestion, reduce inflammation, and promote healthy skin and hair.

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