Beef Stew with Shiitake Mushrooms and Baby Vegetables

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2 hours Prep: 20 minutes Cook: 2 hours
860 calories per serving view nutrition facts
8 servings suggest servings

Ingredients

1x flour, all-purpose
6tablespoons butter
3pounds beef chuck boneless, trimmed, cut into 1 1/2inch cubes
2each onions chopped
1/4cup tomato paste
3cups red wine dry
28.5ounces beef broth canned
1tablespoon brown sugar, dark
1 1/2pounds red potatoes baby, quartered
30each baby carrots trimmed
12ounces miniature winter squash pattypan, halved, 12 to 14
1pound mushrooms, shitake fresh, stemmed caps, thickly sliced
3tablespoons marjoram chopped, fresh, or 1 tablespoon dried

Directions

Place flour in baking pan.

Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat.

Working in batches, coat meat with flour; add to pot and brown on all sides.

Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat.

Add onions; sauté until tender, about 6 minutes.

Mix in tomato paste, then wine.

Bring to boil , scraping up any browned bits.

Add broth and sugar, then beef and any accumulated juices .

Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes.

Add squash; simmer until almost tender, about 10 minutes.

Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes.

Season with salt and pepper.

Can be made 1 day ahead.

Cool slightly.

Cover, chill. Before serving, cook over medium heat, stirring occasionally.

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Basic British Sausage/ From Floyd on Britain and Ireland

Recipe sounds great. I'm going to try it tomorrow.