June 18, 2017
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Stewing Beef, French, Fall/Autumn, Sunday Dinner, Winter, Stove Top, No Eggs, Non-Dairy, Wine, Kosher Meat more
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"This can be served over rice or noodles."
In a heavy skillet, cook the onions in oil until tender and then remove.
In the same pan, sauté beef cubes till browned.
Sprinkle with flour and seasonings.
Add broth and wine.
Stir well and simmer slowly 1 1/2 - 2 hours.
Add more broth and wine (1 part stock : 2 parts wine) as needed to keep beef barely covered.
Return onions to the stew, add the mushrooms, and cook, stirring, 30 minutes more, adding broth and wine if needed. The sauce should be thick and dark brown.
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