Beef Stew With Red Wine & Vegetables

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 4 tablespoons olive oil
• 2 lbs boneless beef chuck (cut into large cubes)
• 1 brown onion, diced
• 1/4 cup tomato paste
• 2 cups dry red wine
• 1 cup water
• 4 cups low sodium beef broth
• 1 tablespoon dark brown sugar
• 1 teaspoon sea salt
• 4 yellow potatoes, cut into quarters
• 4 carrots, cut into thick slices
• 15 shiitake mushrooms, stemmed and caps cut into thick slices
• 2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
• 1/2 teaspoon black pepper, freshly ground

Recipe

• 1 place flour in mixing bowl. season with 1/2 tsp of salt and pepper.
• 2 melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
• 3 working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. use a slotted spoon to transfer browned beef to a plate. set aside.
• 4 add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
• 5 mix in the tomato paste, then wine. bring to the boil, scraping up any browned bits. add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
• 6 bring to boil then reduce heat to very low. cover saucepan with a lid but leave the lid open just a sliver. simmer for 1 1/2 hours.
• 7 after this time, turn up the heat to medium and add the potatoes. simmer for 25 minutes.
• 8 add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. add mushrooms and marjoram; simmer for another 5 minutes.