Beef Stew With Onions, Tomatoes, and Mushrooms

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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