Shelly's Recipe

BEEF AND MUSHROOM STEW

Category: Stews

1/2 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
3 lbs lean boneless beef, cut into 1 inch cubes
4 tbsp oil
1 large onion, chopped
2 cloves garlic, minced
1 lbs mushrooms, quartered
2 cans (13 3/4 oz) beef broth
3 cups burgundy wine, OR 3 additional cups broth
1 lb fresh mini carrots
2 tsp dried thyme
1 tsp dried rosemary
2 bay leaves

Combine 4 tbsp flour, 1 tsp salt and pepper in a bowl and coat the beef pieces a few at a time. Heat 1 tbsp oil in a 5 quart heavy pan, over medium high heat. Working in batches, brown the beef about 5 minutes, adding a small amount of oil if needed. Transfer to platter.

Reduce heat to medium. Add onion, saute about 5 minutes, or until tender. Add garlic for 2 minutes. Add mushrooms and saute for 5 minutes, or just until they release their liquid. Using a slotted spoon, transfer to a medium bowl; cover and set aside.

Whisk together remaining flour, broth and wine (or the 3 cups additional broth) in the heavy pan used for beef, until smooth. Return beef to pan along with carrots, thyme, rosemary and bay leaves. Bring to boiling, scraping up any browned bits from bottom of pan with a wooden spoon. Reduce heat to low. Cover and simmer 45 minutes.

Uncover pot; simmer for 55 more minutes until beef is tender. Stir in chopped onion/mushroom mixture the last 10 minutes. Discard bay leaves, stir in remaining salt. Serves 6.