BEEF STEW WITH MUSHROOMS AND RED WINE

SERVES 4-6

This is another great stew based on one I found in an issue of Bon Appetit.

INGREDIENTS

3 tablespoons olive oil (more if needed)

All-purpose flour

Salt and pepper to taste

2-1/2 pounds boneless beef chuck, well-trimmed of fat and cut into 1-1/2 inch cubes

4 large cloves garlic, minced

2 cups dry red wine

3/4 cup low-salt beef stock

3 parsley sprigs or 1 tablespoon dried

2 thyme sprigs or 1 teaspoon dried

1 bay leaf

2 slices bacon, chopped

1 cup coarsely chopped onion

1 tablespoon tomato paste

2 tablespoons butter

1 pound button mushrooms, quartered or halved

Chopped parsley (optional garnish)

Preheat oven to 325° F. Heat 3 tablespoons olive oil in large Dutch oven or stew pot over high heat. Season flour with salt and pepper. Coat beef cubes with flour, shaking off excess. Add to pot in batches and brown well on all sides, about 5 minutes, adding more oil if needed. Transfer beef to a plate, using a slotted spoon. When the final batch is browned, return all the beef and any accumulated juices to the pot. Reduce heat to medium. Add garlic and cook 2 minutes. Add wine and enough beef stock to cover meat. Add parsley, thyme and bay leaf. Cover and bake about 2 hours.

Heat a small skillet over high heat. Add the bacon and sauté until crisp. Transfer the bacon to paper towels, using a slotted spoon. Add onion to skillet and sauté until softened, about 5 minutes. Add tomato paste; stir for 2 minutes. Add bacon and onion mixture to the stew. Thin liquid with more stock if necessary. Cover and bake and additional 30 minutes, or until meat is tender.

Melt butter in a large skillet over high heat. Add mushrooms and sauté until tender, about 10 minutes. Add mushrooms to stew. Taste for seasoning. (Can be prepared 1-2 days ahead. Cover and chill. Reheat in 325° oven for about 30 minutes.) Ladle stew into bowls. Sprinkle with chopped parsley, if desired. Serve with buttered noodles.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.