Spanish beef stew with mushrooms and sherry from Christopher Kimball's Milk Street Magazine, Jan/Feb 2022 (page 19)

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Notes about this recipe

  • Eat Your Books

    Can substitute cremini mushrooms for oyster mushrooms.

  • Rinshin on December 01, 2022

    Excellent with unusual flavor profile from typical beef based stews. Somewhat similar sour note to New Mexico green chili stews. I did not deviate much from the recipe with the exception of using less beef, smaller cut beef pieces, potato addition, longer simmer time with cover on. I would certainly make this again and highly recommend this stew as an alternative to American style beef stews or ones based on Demi glacé like Japanese style beef stews. The use of Fino sherry and sherry vinegar are what makes this stew very special much like use of green chiles or tomatillos with its sour note in New Mexico and chili verde.

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