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Beef Stew #3, w/mushrooms




Source of Recipe


link


Recipe Link: http://www.marthastewart.com/page.jhtml?&type=content&id=recipe3241&page=1

List of Ingredients




Beef Stew #3, w/mushrooms

2 1/2 pounds beef-stew meat, cut into 1 1/2- to 2-inch cubes
Coarse salt and freshly ground pepper
4 tablespoons all-purpose flour
6 tablespoons olive oil, plus more if necessary
1 cup dry red wine
2 1/2 cups homemade or low-sodium canned beef stock
8 ounces pearl onions, peeled
1 cup canned whole plum tomatoes, crushed
5 carrots, peeled and cut into 1-inch pieces
12 ounces white button mushrooms, quartered if large

1. Pat the cubed meat dry with paper towels; season with salt and pepper.
Toss the meat in flour.
2. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil.
Add half of the meat in a single layer without crowding, and brown on all
sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3
cup of wine, and stir with a wooden spoon, scraping any browned bits on the
bottom of the pan (if the wine evaporates too quickly to scrape up browned
bits, add some stock). Transfer cooking liquid to bowl with meat. Wipe pot
clean, and repeat process with remaining meat.
3. Heat remaining 2 tablespoons oil in Dutch oven, and add onions. Cook,
stirring occasionally, until golden all over, about 3 minutes.
4. Deglaze pan with remaining 1/3 cup wine, and return reserved beef and
cooking liquid to pot. Add stock and tomatoes; season with salt and pepper.
Bring to a boil. Reduce to a simmer, and cook, covered, for 1 hour and 15
minutes. Add carrots and mushrooms. Cook, covered, until meat and vegetables
are tender, 45 to 50 minutes.
Serves 6

Recipe