Recipe by Chef Buggsy Mate
This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.
Top Review by mama smurf
Made this for the Aussie/NZ #83 recipe swap and oh what a delicious and comfy recipe for a cold winters day! I used white button mushrooms and cremini mushrooms along with about two stalks of celery. Definately a keeper. DH could only go yummmm. Served some French bread along the side.
- 44.37 ml flour
- 3 garlic cloves, minced
- 3.69 ml salt
- 4.92 ml pepper, freshly cracked
- 453.59 g beef stew meat
- 14.79 ml vegetable oil
- 453.59 g baby portabella mushroom, sliced
- 1 medium onion, chopped
- 2 stalk celery, chopped
- 236.59 ml white wine
- 236.59 ml beef stock
- 7.39 ml thyme
- 4.92 ml rosemary, crushed
- 4.92 ml red pepper flakes
- 29.58 ml cornstarch
- 29.58 ml water
Directions See How It's Made
- 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.