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BEEF STEW with SHITAKE MUSHROOMS Recipe

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This recipe for BEEF STEW with SHITAKE MUSHROOMS is from A Treasury of Recipes, 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:  
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
¼ 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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