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STEW RECIPES
Beef Stew with Shiitake Mushrooms
and Baby Vegetables
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Beef Stew
with Shiitake Mushrooms
and Baby Vegetables |
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Great cold-
weather dish...
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all-purpose flour |
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6
Tbs |
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(¾
stick) butter, divided |
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3
lbs |
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trimmed boneless beef chuck, cut into
1½-inch cubes |
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2
large |
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onions, chopped |
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¼
cup |
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tomato paste |
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3
cups |
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dry
red wine |
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Two
14½-ounce |
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cans
beef broth |
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1
Tbs |
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dark
brown sugar |
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1½
lbs |
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baby
red-skinned potatoes, quartered |
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30
baby |
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carrots, trimmed |
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4
ribs |
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celery, cut into ½-inch pieces |
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1
lb |
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fresh shiitake mushrooms, stemmed, caps
thickly sliced |
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3
Tbs |
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chopped fresh marjoram or 1 Tbsp. dried |
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1 |
Place flour
in baking pan. Season with salt and pepper. Melt
4 T. butter in heavy large Dutch oven over
medium- high heat. Working in batches, coat meat
with flour; add to pot and brown on all sides.
Using slotted spoon, transfer to plate. |
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2 |
Melt 2 T.
butter in same pot over medium-high heat. Add
onions; sauté until tender, about 6 minutes. Mix
in tomato paste, then wine. Bring to boil,
scraping up any browned bits. Add broth and
sugar, then beef and any accumulated juices.
Bring to boil. Reduce heat, cover partially and
simmer 1½ hours. |
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3 |
Add
potatoes, carrots and celery; simmer uncovered
until meat and vegetables are almost tender,
about 25 minutes. Add mushrooms and marjoram;
simmer until mushrooms are tender, about 5
minutes. Season with salt and pepper. (Can be
made 1 day ahead. Cool slightly. Cover, chill.
Before serving, cook over medium heat, stirring
occasionally.) |
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Servings: 6 |
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Recipe Source |
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Bon Appetit |
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