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Categories:
flour salt freshly ground pepper beef stew meat butter vegetable oil yellow onion red wine beef stock tomato marjoram garlic new potatoes baby carrots zucchini mushrooms
Viewed: 26 - Published at: 2 years agoIngredients
- 5 Tbsp all-purpose flour
- 1/2 tsp salt
- Freshly ground pepper to taste
- 2 1/2 pounds beef stew meat (in 1 inch chunks)
- 2 Tbsp butter or margarine
- 2-3 Tbsp vegetable oil
- 1 large yellow onion, chopped
- 2 cups red wine
- 4 cups beef stock or broth
- 3 Tbsp tomato paste
- 1 tsp dried marjoram
- 4 cloves garlic, halved
- 4 medium new potatoes, unpeeled, quartered
- 3 cups baby carrots
- 1 pound squash (zucchini, summer squash, etc.)
- 8 oz medium mushrooms, halved
Method
- Mix flour, slat, and pepper on waxed paper.
- Roll the stew meat in the mixture to coat.
- Use all the mixture.
- In a large pot or dutch oven over medium heat, melt the butter and 2 tablespoons of oil.
- Add the meat in batches and brown on all sides, about 5 minutes per batch.
- Remove to a plate.
- Add onion and saute until tender.
- Add more oil if needed.
- Add wine and bring to a boil.
- Add stock, tomato paste, marjoram, and garlic, and scrape up the browned meat from the bottom of the pot.
- Return meat to the pot, reduce heat to medium-low and simmer, covered, 1 hour and 15 minutes, stirring occasionally.
- Add potatoes and carrots and bring to a boil.
- Reduce head to medium-low and simmer, covered, 30 minutes.
- Add squash and mushrooms and simmer, covered, about 15 minutes longer.
- Adjust seasoning as needed and serve.
