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Beef and Portobello Stew Recipe

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This recipe for Beef and Portobello Stew, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Saturday, September 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. all purpose flour
1/2 tsp. each salt, dried thyme
1/4 tsp. each pepper, dried rosemary
1 lb stewing beef, cut in 1 inch cubes
2 tsp. vegtable oil
1/2 c. chopped leeks (white part only) or onions
1 clove garlic minced
4 c. coarsely chopped portobello mushrooms
2 1/2 c. beef broth
1/2 c. dry red wine
1 tbsp. tomato paste
Salt and freshly ground pepper

Directions:
Directions:
Combine flour, salt, thyme, pepper, rosemary in a medium size bowl.
Coat beef cubes lightly in the flour mixture. Reserve remaining flour at the bottom of the bowl.
In a Dutch oven or stock pot, heat oil over medium heat. Brown beef cubes.
Add leeks, garlic, mushrooms; cook until leeks are soft.
Gradually stir in broth, scraping up brown bits from bottom of pot.
Stir in wine, tomato paste; mix well.
Bring to a boil; reduce heat to low, cover and simmer for 1 - 1 1/2 hours. To thicken, whisk 2-3 tbsp. water into the reserved flour mixture.
Gradually whisk into the stew.
Cook, stirring until sauce thickens. Season with salt and pepper.
Serve with crusty bread.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Depending on how many mushrooms you put in this stew, it actually can be like a thick soup as well.

 

 

 

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