Beef With Mushrooms

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 lbs beef stew meat, cut into 1 1/2 inch cubes
• 2 teaspoons salt
• 1/2 cup all-purpose flour, about
• 1 1/2 cups water
• 6 carrots, peeled and cut into 1-inch chunks
• 1 lb fresh mushrooms (whole or quartered)
• 4 dried morels, crushed (optional)
• 10 small whole onions, peeled (or frozen baby onions, thawed)
• 1/2 cup chopped fresh parsley, plus extra for garnish

Recipe

• 1 preheat oven to 500°; line a heavy baking sheet with heavy foil; coat with cooking spray.
• 2 pat the meat chunks dry with paper towels.
• 3 combine the salt and flour in a plastic zip-lock bag; add the meat chunks and shake until coated with flour; then shake off the excess.
• 4 arrange the meat chunks in a single layer on the baking sheet with a little space in between so they brown properly.
• 5 bake for 20 minutes until browned; decrease heat to 350°.
• 6 remove the beef from the oven and transfer to a heavy 3-quart dutch oven.
• 7 pour a small amount of water into the pan and, with a rubber spatula, stir to scrape up the browned bits.
• 8 pick up the edges of the foil and carefully pour over the beef.
• 9 add the remaining water, carrots, fresh mushrooms, dried morels, onions, and 1/2 cup chopped parsley to the pot.
• 10 cover tightly and bake for 2 1/2 to 3 hours, until the meat is very tender (check every hour or so, may need to add more water).
• 11 remove from the oven and sprinkle with parsley before serving.