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Categories:
flour beef stew meat olive oil shallot garlic red wine beef stock tomato puree bay leaf parsley rosemary mushrooms cremini mushrooms spinach
Viewed: 32 - Published at: 2 years agoIngredients
- 1/2 cup flour
- 3 1/4 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 None shallot, chopped
- 3 cloves garlic, crushed
- 1/2 cup dry red wine
- 3 cups reduced sodium beef stock
- 3/4 cup tomato puree
- 1 None bay leaf
- 2 stems fresh flat-leaf parsley
- 2 stems fresh rosemary
- 12 oz button mushrooms
- 8 oz cremini mushrooms
- 1 bunch spinach, trimmed and washed
Method
- Preheat the oven to 350°F. Season the flour with salt and pepper in a large bowl. Add the beef in batches and toss to coat, shaking excess flour.
- Heat the oil in a large Dutch oven on medium-high heat. Cook the beef, in batches, until well browned. Remove beef from the pan.
- Add the shallot to the pan. Cook and stir until lightly browned. Add the garlic and cook until fragrant.
- Return the beef to the pan and add the wine. Simmer, uncovered, for 1 min. Add the stock, tomato puree, bay leaf and herbs and bring to a boil. Remove from the heat and cover the dish tightly with a lid or foil. Cook in the oven for 2 hours.
- Add the mushrooms to the pan and mix well. Cook, covered, for 30 mins, or until the beef is tender.
- Just before serving, add the spinach and stir until just wilted. Season to taste and serve.
