Beef Stew with Shitake Mushrooms and Baby Vegetables
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INGREDIENTS 1/2 cup flour
6 tablespoons butter
3 pounds boneless beef, cut into 1-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 cans (14-1/2-ounces) beef broth
1 tablespoon brown sugar
1-1/2 pounds baby red-skinned potatoes
30 baby carrots, trimmed
12-ounces baby pattysquash, halved
1 pound shitake mushrooms, stemmed and sliced
3 tablespoons fresh marjoram, chopped OR 1 tablespoon dried marjoramPlace flour in a baking pan and season with salt and pepper. Melt 2/3 of the butter in a large Dutch oven over medium-high heat. Working in batches, coat the meat with flour; add to the Dutch oven and brown on all sides. Using a slotted spoon, transfer to a plate and keep warm.
Melt remaining butter in the Dutch oven, add onions and sauté over medium high heat until tender, about 6 minutes. Mix in tomato paste and wine, bring to a boil scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices.
Bring to a boil, then reduce heat, cover partially and simmer 1-1/2 hours. Add potatoes, carrots and simmer uncovered, until meat and vegetables are almost tender, about 25 minutes. Add squash and simmer another 10 minutes. Add mushrooms and marjoram, simmer 5 minutes. Season to taste with salt and pepper, and serve.
Makes 6 servings
NOTE - Can be made 1 day ahead. Cool slightly, cover and chill. Before serving, cook over medium heat, stirring occasionally.