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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef and Mushroom Braised Stew Recipe

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This recipe for Beef and Mushroom Braised Stew is from Welcome to Flavour Town!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless beef chuck roast (2 - 3lbs.) cut into cubes
¼ tsp. salt
¼ tsp. pepper
3 tbsp. olive oil
1 lb. mushrooms, sliced
2 medium onions, sliced
2 garlic cloves, minced
32 oz.beef broth
1 cup dry red wine
½ cup brandy (or extra beef broth)
1 tbsp. tomato paste
¼ tsp. rosemary, sage and thyme
3 tbsp. flour
3 tbsp. water

Hot mashed potatoes
Directions:
Directions:
Preheat oven to 325ºF. Sprinkle beef with salt and pepper. In an oven proof Dutch oven, heat oil and brown beef in batches. Remove from pan.

In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook one minute. stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.

Bake, covered 1 hour. In a bowl mix flour and water until smooth; gradually stir into stew. Bake, covered 30 minutes or until sauce is thickened and beef tender.

 

 

 

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