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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

BEEF STEW WITH MUSHROOM, ROSEMARY AND TOMATOES Recipe

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This recipe for BEEF STEW WITH MUSHROOM, ROSEMARY AND TOMATOES is from The Van Sickle Family Cookbook Project, 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:  
4 lbs. boneless beef chuck, well trimmed and cut into 2″ pieces
1/2 C all-purpose flour
salt and freshly ground pepper
1/4 C olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 T tomato paste
1 C dry red wine
2 C beef broth
4 medium carrots, peeled and sliced 1/4″ thick
1 C chopped diced tomatoes, drained
1 fresh rosemary sprig
1 bay leaf
2 T unsalted butter
1# white button mushrooms, quartered
2 T chopped fresh flat-leaf parsley
Directions:
Directions:
Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated. (Any time I coat any meat with flour and fry it, it’s always good.)

Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker.

Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine (or chicken broth) and cook, scraping the pan, until liquid comes to a simmer. Pour contents of skillet over meat. Add broth, carrots, tomatoes and herbs to slow cooker. Cover and cook on low for 8 hours or until beef is tender when pierced with a fork.

When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes.

Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.

 

 

 

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