Recipe by Tastings by CeCe
This is one of the best tasting stews I've made recently. I brown the meat in 4 batches using 1 T oil each. Boy, do I like "sopping up" the juice with a nice hearty piece of bread. Ummmmm!
Top Review by MrsDoty
We liked this very much, and I'm told by my DH that I can make it again soon. Prep was a bit more like 30 than 10 minutes, owing to the need to brown the beef in batches. I made two small changes: 1) We had a bottle of boujolais open, so I used red instead of white wine. 2) I added an additional 1/2 lb of mushrooms (reconsituted porccini w/ 1/2 of the liquid), since we are big mushroom fans. Thanks for posting!
- 1 cup flour
- salt and pepper, to taste
- 4 tablespoons extra virgin olive oil
- 3 lbs beef stew meat, cut into 1 1/2-inch cubes
- 2 cups diced onions
- 2 -3 tablespoons tomato paste
- 1⁄2 cup dry white wine
- 1 (48 ounce) can beef broth
- 1 teaspoon Splenda brown sugar blend or 1 tablespoon regular dark brown sugar
- 5 cups diced potatoes
- 1⁄2 lb wild mushroom (portabellas, crimini, shitakes)
- 3 medium carrots, peeled and cut into 1-inch slices
Directions See How It's Made
- Place flour, salt and pepper in a shallow dish. Heat 1 T oil in heavy medium pot or Dutch oven over medium high heat. Working in batches coat meat with flour mixture, place in pot and brown evenly (be careful not to crowd), remove and set aside in medium bowl. Add additional oil as needed while browning remaining meat.
- After beef is browned,add onions and saute until transparent (about 4 minutes). Stir in tomato paste, then add wine. Bring to a boil and deglaze pot, scraping up any browned bits.
- Add broth, Splenda brown sugar(or regular dark brown sugar)and beef with any accumulated juices. Bring to a boil. Cover partially, reduce heat and simmer 1 hour.
- Add potatoes and carrots, simmer uncovered 30 minutes.
- Add mushroom and continue simmering and 15-20 minutes until beef and vegetables are tender.
- Season to taste and serve.