Beef Stew With Shiitake Mushrooms And Baby Vegetables
Recipe By : Bon Appetit, Mar 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beef & Veal Chowder, Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
All purpose flour
6 tb Butter
3 lb Boneless beef chuck -- trimmed,
- cut into 1-1/2" cubes
2 lg Onions -- chopped
1/4 c Tomato paste
3 c Dry red wine
29 oz Beef broth (2 cans)
1 tb Dark brown sugar
1 1/2 lb Baby red-skinned potatoes --
- quartered
30 Baby carrots -- trimmed
12 oz Baby pattypan squash (12 to 14)
-- halved
1 lb Fresh shiitake mushrooms --
- stemmed caps,
- thickly sliced
3 tb Fresh marjoram -- chopped -OR-
1 tb Dried marjoram
Place flour in baking pan. Season with salt and pepper. Melt 4 tb
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.
Melt 2 tb butter in same pot over medium-high heat. Add onions; saute
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 1-1/2 hours.
Add potatoes and carrots; simmer uncovered until meat and vegetables
are almost tender, about 25 minutes. Add squash; simmer until almost
tender, about 10 minutes. Add mushrooms and 3 tb 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.)
