Beef Stew With Onions, Tomatoes, & Mushrooms

20m
Prep Time

2h
Cook Time

2h 20m
Ready In

"From The Orchid at Mauna Lani, Big Island, HI. I've eaten there several times and their food is awesome. Can't wait to give this a try."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (751.2 g)
Calories 802.1
Total Fat - 61 g
Saturated Fat - 23.5 g
Cholesterol - 225.9 mg
Sodium - 1112.6 mg
Total Carbohydrate - 13.9 g
Dietary Fiber - 2.9 g
Sugars - 5.9 g
Protein - 46.5 g
Calcium - 100.6 mg
Iron - 5.2 mg
Vitamin C - 28.9 mg
Thiamin - 0.2 mg

Step 1

Heat olive oil in heavy large pot over high heat.

Step 2

Sprinkle beef with salt and pepper.

Step 3

Working in batches, add to pot and saute until browned on all side, about 6 minutes. Transfer beef to bowl.

Step 4

Add 2 cups onions to same pot; saute 2 minutes. Add garlic; saute 1 minute.

Step 5

Add wine; boil until reduced by half, about 3 minutes.

Step 6

Return beef and any accumulated juices to pot. Add broth and next 6 ingredients; bring to boil. Reduce heat to medium-low and simmer 1 hour.

Step 7

Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add remaining 1 cup onions, carrots, and celery; saute 4 minutes. Transfer to bowl.

Step 8

Melt 1 tablespoon butter in same skillet over medium-high heat.

Step 9

Add taro, daikon, and shiitake mushrooms; saute 4 minutes.

Step 10

Transfer onion mixture and taro mixture to pot with beef.

Step 11

Simmer until beef is almost tender, about 40 minutes.

Step 12

Mix remaining 1 tablespoon butter and flour in small bowl until well combined. Whisk into stew.

Step 13

Simmer until beef is very tender and juices thicken, about 10 minutes longer.

Step 14

Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).