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Beef Stew With Shiitake Mushrooms And Baby Vegetables
Recipe By : Bon Appetit March 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beef & Veal Bon Appetit Magazine
Chowder, Soups & Stews To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck -- cut into 1 1/2-inch
-- cubes
2 large onions -- chopped
1/4 cup tomato paste
3 cups dry red wine
2 cans beef broth -- (14 1/2-ounce)
1 tablespoon dark brown sugar
1 1/2 pounds baby red-skinned potatoes -- quartered
30 baby carrots -- trimmed
12 ounces baby pattypan squash -- halved (12 to 14)
1 pound fresh shiitake mushrooms -- stemmed caps
-- thickly sliced
3 tablespoons chopped fresh marjoram -- or 1 tablespoon
-- dried
Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons bu
tter 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, tran
sfer to plate.
Melt 2 tablespoons 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 accumul
ated juices . Bring to boil. Reduce heat, cover partially and simmer 1 1/2 ho
urs.
Add potatoes and carrots; simmer uncovered until meat and vegetables are almost
tender, about 25 minutes. Add squash; simmer until almost tender, about 10 mi
nutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are te
nder, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead.
Cool slightly. Cover, chill. Before serving, cook over medium heat, stirrin
g occasionally.)
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