• 4e35310811bb0dfb1c729a3f7d747d96

Beef & Mushroom Braised Stew

Prep
Cook
Serves 6people
Ingredients
1
boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4
tsp salt
1/4
tsp pepper
3
tbsp olive oil
1
lb sliced fresh mushrooms
2
medium onions, sliced
2
garlic cloves, minced
1
carton (32 ounces) beef broth
1
cup dry red wine or additional beef broth
1/2
cup brandy
1
tbsp tomato paste
1/4
tsp each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3
tbsp all-purpose flour
3
tbsp water
Hot mashed potatoes
Directions
1.
Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
2.
Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.
3.
Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
4.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.

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