Beef Stew with Shiitake Mushrooms & Baby Vegetables

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 1½ 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.