Shelly's Recipe

BORDEAUX BEEF STEW WITH SHIITAKE MUSHROOMS

Category: Stews

2 cups dry red Bordeaux
2 cubes beef bouillon
2 cloves garlic, sliced
1 lb beef for stewing, cut in 1 inch cubes
2 medium onions, cut into 8 even slices
1 carrot, cut into bite size pieces
3 tbsp butter
1 tbsp vegetable oil
1 tbsp flour
4 potatoes, cut into bite size pieces
7 oz Shiitake or other mushrooms
Freshly ground pepper to taste

Mix 2 cups of water with 2 cups of wine, add 1 bouillon cube, garlic, beef, onions, and carrot. Marinate, refrigerated for 3 hours. Reserve the marinade.

Place 2 tbsp butter and the vegetable oil in a wok or large saute pan over high heat. Brown the beef, then place it in a stew pot. Add onions, carrot, garlic, flour, and pepper to taste into the wok and stir fry. Add remaining marinade mixture with remaining bouillon cube. Bring mixture to a boil briefly.

Pour contents into stew pot Simmer for 1 hour, adding additional water as necessary. Add potatoes to pot. Simmer 30 minutes. Clean mushrooms and remove stems. Slice and lightly stir fry with 1 tbsp butter. Add mushrooms to stew. Taste for pepper. Add salt only if necessary. Serves 4.

This is good with Cahors, Bordeaux, or Bergerac wine.