"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BEEF STEW with SHITAKE MUSHROOMS Recipe

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This recipe for BEEF STEW with SHITAKE MUSHROOMS , by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Gloor

Category:
Category:

Ingredients:  
Ingredients:  
All purpose flour
6 tbsp. butter
3 lbs. trimmed boneless beef chuck, cut into 1-1/2 inch cubes
2 large onions, chopped
3 cups dry red wine
1 tbsp. dark brown sugar
1-1/2 lbs. baby red skinned potatoes, quartered
1 lb. shitake mushrooms, thickly sliced
cup tomato paste
2 - 14 oz. cans beef broth
30 baby carrots, trimmed
12 - 14 baby patty pan squash, halved
3 tbsp. marjoram, chopped fresh or 1 tbsp. dried

Directions:
Directions:
Place flour in baking pan. Season with salt and pepper. Melt 4
tablespoons butter 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, transfer to plate. Melt 2 tablespoons butter in same pot over medium-high heat. Add onions, saute until tender. Mix in tomato paste then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat and cover partially and simmer 1 -1/2hours. Add potatoes and carrots, simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash, simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram, simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 min

 

 

 

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