This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.
- 3 tablespoons flour
- 3 garlic cloves, minced
- 3⁄4 teaspoon salt
- 1 teaspoon pepper, freshly cracked
- 1 lb beef stew meat
- 1 tablespoon vegetable oil
- 1 lb baby portabella mushroom, sliced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 cup white wine
- 1 cup beef stock
- 1 1⁄2 teaspoons thyme
- 1 teaspoon rosemary, crushed
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
- In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
- In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
- Add beef to pot in batches and brown. Remove beef and set aside.
- Add mushrooms to pot; saute until tender. Return beef to pot.
- Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
- Bring to a boil.
- Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
- Combine cornstarch and water until smooth; gradually stir into stew.
- Increase heat and bring to a boil, stirring for 2 minutes or until thickened.