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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night. Ingredients:
3 tablespoons flour |
3 garlic cloves, minced |
3/4 teaspoon salt |
1 teaspoon pepper, freshly cracked |
1 lb beef stew meat |
1 tablespoon vegetable oil |
1 lb baby portabella mushroom, sliced |
1 medium onion, chopped |
2 stalks celery, chopped |
1 cup white wine |
1 cup beef stock |
1 1/2 teaspoons thyme |
1 teaspoon rosemary, crushed |
1 teaspoon red pepper flakes |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
2. In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
3. Add beef to pot in batches and brown. Remove beef and set aside.
4. Add mushrooms to pot; saute until tender. Return beef to pot.
5. Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
8. Combine cornstarch and water until smooth; gradually stir into stew.
9. Increase heat and bring to a boil, stirring for 2 minutes or until thickened.
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