Fish-Eyed Stew is a savory red wine jus. It goes very well with a variety of grilled proteins, of which my favorite is steak! It's called "Fish-Eyed Stew" because the diced Portabella caps in the purple broth look like fish eyes, and the sliced onions in the purple broth look like jellyfish tentacles!
2 Large Portabella Mushroom Caps, Diced
1 Whole White Onion, Sliced
2 cups Shiraz Wine
2 cups Beef Stock
3 tablespoons Olive Oil
3 1/2 tablespoons Sea Salt
2 1/2 tablespoons Black Pepper
1 teaspoon Red Cayenne Pepper
4 tablespoons Garlic Powder
3 pieces Strip Steak
1 1/4 cups Extra Sharp Cheddar Cheese, Shredded
1 tablespoon Cornstarch (Optional)
1/4 cups Water (Optional)
1 Yellow Bell Pepper, Sliced
1 Orange Bell Pepper, Sliced
No nutrition information available
Combine 1 tablespoon Oil and sliced Onions in large skillet over medium heat. Cook onions until translucent.
Add Shiraz wine, diced Portabellas, Beef stock, .75 tablespoon Black Pepper, 1 teaspoon Red Cayenne pepper, 2 tablespoons Garlic Powder, 1 tablespoon Sea Salt. Heat to boiling, then reduce heat to a medium - low simmer until reduced by half.
While mixture is reducing, heat the remaining 2 tablespoons Olive Oil in large skillet over medium heat until a slight smoke comes from oil. Combine 2 tablespoons Sea Salt, 2 tablespoons Garlic Powder, and 1 tablespoon Black Pepper in small bowl, and season steaks with it. Place steaks in pan. Cook for 5 minutes, then flip, then cook for another 5 minutes. (For best results, instead of cooking steaks in skillet, cook over hickory wood fire.) Slice steaks into cubed pieces and add them into the soup, along with any leftover juice from the steaks.
By now the wine mixture should be reduced halfway. Stir in remaining seasoning and Extra Sharp Cheddar until melted. Turn heat to low and let it sit for 5 minutes. Mix cornstarch and water together, then stir in (if thickness is desired). Ladle into bowls and garnish with 1 slice of Yellow and Orange Bell Peppers. Serve with your favorite potato and enjoy!