Beef Stew with Shiitake Mushrooms & Baby Vegetables
Beef Stew with Shiitake Mushrooms and Baby Vegetables recipe
Yield
16 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
all-purpose flour
|
*
|
||
| 6 | tablespoons |
butter
|
|
| 3 | pounds |
beef chuck
boneless, trimmed, cut into 1 1/2inch cubes |
|
| 2 |
onions
chopped |
*
|
|
| ¼ | cup |
tomato paste
|
|
| 3 | cups |
red wine
dry |
*
|
| 28 ½ | ounces |
beef stock
canned |
|
| 1 | tablespoon |
brown sugar, dark
|
|
| 1 ½ | pounds |
red skinned potatoes
baby, quartered |
|
| 30 |
baby carrots
trimmed |
*
|
|
| 12 | ounces |
miniature winter squash
pattypan, halved, 12 to 14 |
* |
| 1 | pound |
mushrooms, shiitake
fresh, stemmed caps, thickly sliced |
|
| 3 | tablespoons |
marjoram
chopped, fresh, or 1 tablespoon dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
all-purpose flour
|
*
|
| 9E+1 | ml |
butter
|
|
| 1.4 | kg |
beef chuck
boneless, trimmed, cut into 1 1/2inch cubes |
|
| 2 | each |
onions
chopped |
*
|
| 59 | ml |
tomato paste
|
|
| 7.1E+2 | ml |
red wine
dry |
*
|
| 823.7 | ml/g |
beef stock
canned |
|
| 15 | ml |
brown sugar, dark
|
|
| 680.4 | g |
red skinned potatoes
baby, quartered |
|
| 3E+1 | each |
baby carrots
trimmed |
*
|
| 346.8 | ml/g |
miniature winter squash
pattypan, halved, 12 to 14 |
* |
| 453.6 | g |
mushrooms, shiitake
fresh, stemmed caps, thickly sliced |
|
| 45 | ml |
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 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.
