Beef and Mushroom Stew

**Sinclairwife** · 01-30-2004, 11:23 AM

1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. black pepper
3 pounds lean boneless beef, cut into 1 inch cubes
4 tablespoons oil
1 large onion, chopped
2 cloves garlic, minced
1 pound mushrooms, quartered
2 cans (13 3/4 ounces) beef broth
3 cups burgundy wine, OR 3 additional cups broth
1 pound fresh mini carrots
2 tsp. dried thyme
1 tsp. dried rosemary
2 bay leaves
Combine 4 tablespoons flour, 1 tsp. salt and pepper in a bowl and coat the beef pieces a few at a time. Heat 1 tablespoon oil in a 5 quart heavy pan, over medium high heat. Working in batches, brown the beef about 5 minutes, adding a small amount of oil if needed. Transfer to platter.

Reduce heat to medium. Add onion, sauté about 5 minutes, or until tender. Add garlic for 2 minutes. Add mushrooms and sauté for 5 minutes, or just until they release their liquid. Using a slotted spoon, transfer to a medium bowl; cover and set aside.

Whisk together remaining flour, broth and wine (or the 3 cups additional broth) in the heavy pan used for beef, until smooth. Return beef to pan along with carrots, thyme, rosemary and bay leaves. Bring to boiling, scraping up any browned bits from bottom of pan with a wooden spoon. Reduce heat to low. Cover and simmer 45 minutes.

Uncover pot; simmer for 55 more minutes until beef is tender. Stir in chopped onion/mushroom mixture the last 10 minutes. Discard bay leaves, stir in remaining salt.Serves 6.