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Moschari me Freska Manitaria: Beef & Mushroom Ragout


Beef and Mushroom Ragout

Beef and Mushroom Ragout (made with oyster mushrooms)

Photo © N. Gaifyllia, licensed to About.com, Inc.

In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah

This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms.

Cook Time: 1 hour, 35 minutes

Total Time: 1 hour, 35 minutes


  • 2 pounds of stew beef, cut in chunks
  • 1/3 cup of olive oil
  • 1 pound of leeks, trimmed and sliced
  • 1/2 cup of Metaxa or brandy
  • 4 1/2 cups of water
  • 1/2 teaspoon of pepper
  • 2 pounds of fresh mushrooms, cleaned and sliced
  • 2 teaspoons of salt


In a stew pot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the leeks and cook until soft. Douse (deglaze) with brandy. Add the water slowly, stirring well. Add pepper, bring to boil, cover, and reduce heat to simmer for 1 hour and 35-40 minutes.

20 minutes before cooking time is up, stir in mushrooms and salt.

Yield: serves 4-6

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