Beef Stew With Onions, Tomatoes, and Mushrooms
- Ready In:
- 2hrs 20mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 59.14 ml olive oil
- 1360.77 g beef chuck, cut into 1-inch cubes
- 709.77 ml chopped onions
- 2 garlic cloves, minced
- 236.59 ml dry red wine
- 1892.72 ml beef broth
- 177.44 ml diced tomato, drained
- 59.14 ml crushed tomatoes, canned
- 2 bay leaves
- 14.79 ml chopped fresh rosemary
- 14.79 ml chopped fresh parsley
- 14.79 ml chopped fresh thyme
- 59.16 ml butter (1/2 stick)
- 118.29 ml carrot, 1-inch cubes
- 118.29 ml celery, 1-inch cubes
- 236.59 ml taro root, 1-inch cubes
- 236.59 ml daikon radish, 1-inch cubes (Japanese white radish)
- 6 shiitake mushrooms, stemmed, caps sliced
- 14.79 ml all-purpose flour
- 59.14 ml chopped fresh Italian parsley
directions
- Heat olive oil in heavy large pot over high heat.
- Sprinkle beef with salt and pepper.
- Working in batches, add to pot and saute until browned on all side, about 6 minutes.
- Transfer beef to bowl.
- Add 2 cups onions to same pot; saute 2 minutes.
- Add garlic; saute 1 minute.
- Add wine; boil until reduced by half, about 3 minutes.
- Return beef and any accumulated juices to pot.
- Add broth and next 6 ingredients; bring to boil.
- Reduce heat to medium-low and simmer 1 hour.
- Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
- Transfer to bowl.
- Melt 1 tablespoon butter in same skillet over medium-high heat.
- Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
- Transfer onion mixture and taro mixture to pot with beef.
- Simmer until beef is almost tender, about 40 minutes.
- Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
- Whisk into stew.
- Simmer until beef is very tender and juices thicken, about 10 minutes longer.
- Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
- Sprinkle stew with parsley and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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