Fricandó Recipe - Slow Cooked Beef Stew with Mushrooms
Recipe type: Stew
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious beef stew with mushrooms called fricandó!
  • 1 lb (about ½ kilo) beef shoulder (or rump/chuck roast)
  • Flour for frying
  • Olive oil for frying the meat (about ¼ cup)
  • ¼ cup dried mushrooms (if you can find them)
  • ½ Tablespoon of salt
  • Ground pepper
  • Olive oil
  • 2 medium onions, small dice
  • 2 medium carrots, small dice
  • 2 garlic cloves, minced
  • 1 Tablespoon tomato paste
  • Herbs of choice (bay leaf, thyme, oregano, rosemary, marjoram)
  • 1 cup of diced tomato (if buying canned, look for "petite dice")
  • ½ cup (120 ml) red wine
  • ⅓ cup (80 ml) dry sherry or port
  • 5 cups (1200 ml) beef stock
  • ½ cup fresh seasonal mushrooms of choice (whichever you prefer)
PICADA (the puree we will add in at the end for flavor and texture)
  • 1 clove garlic
  • Small handful of fresh parsley
  • 8 toasted almonds
  • 3 Tablespoons (44 ml) dry port or sherry (oloroso would be perfect)
  • 1 fluid ounce of sweet anisette liquor
  • 5 grams dark chocolate (a small chunk)
  • ⅓ cup water
  1. Clean the meat of any nerves or tendons and cut into chunks
  2. Season the meat with salt and pepper, and cover in flour (shake off any excess)
  3. Brown the meat on all sides in a heavy pot covered with olive oil, then remove the meat and reserve for later
  4. If using dried mushrooms, cover them with water to hydrate
  5. Using the same pot and oil, sauté the onion and carrot until both are cooked through and golden
  6. Add the garlic and sauté for 30 seconds, until fragrant
  7. Add the tomato paste and herbs, and sauté for about a minute
  8. Add the meat back in (and any juices that were released while resting)
  9. Cover with the diced tomatoes, red wine, and sherry/port
  10. Bring to a boil and then simmer until the liquid has reduced by half
  11. Add the beef stock and rehydrated mushrooms, make sure the meat is fully covered by liquid
  12. Cover the pot and simmer for about an hour, stirring every now and then
  13. Once the meat is tender and the stew is ready, sauté the fresh mushrooms in a frying pan with a little bit of olive oil and salt and pepper
  14. Add the picada (below) to the stew to taste
  15. Add the sauteed mushrooms to the stew right before serving
  16. Enjoy! I love fricandó with a side of rice or mashed potatoes - pasta or roasted potatoes (or homemade french fries) are great too!
  1. Put all of the ingredients in a blender or food processor and pulse until it is a smooth paste
To Serve
  1. Heat the stew and stir in the picada, a spoonful at a time. Taste as you go (some prefer only a little of the picada because of its strong flavor.
Recipe by Spanish Sabores - Simple Spanish Recipes & Travel Tips at