Food Network

How to cook Beef Stew
ingredients:
all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck -- cut into 1 1/2-inch cubes
2 large onions -- chopped
1/4 cup tomato paste
3 cups dry red wine
2 cans beef broth (14 1/2-ounce size)
1 tablespoon dark brown sugar
1 1/2 pound baby red-skinned potatoes -- quartered
30 baby carrots -- trimmed
12 ounces baby pattypan squash -- halved
1 pound fresh shiitake mushrooms -- stemmed caps, thickly sliced
3 tablespoons chopped fresh marjoram
Turn this recipe into a puzzle! [click]


Directions:

Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; saute until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices . Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper.

This recipe from CDKitchen for Beef Stew With Shiitake Mushrooms And Baby Vegetables serves/makes 6
source:cdkitchen.com/recipes