Beef Stew With Onions, Tomatoes, & Mushrooms
Created by lazyme on March 13, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 2h
- Recipe #17952
Ingredients
- 1/4 cup olive oil
- 3 pounds beef chuck roast (cut into 1-inch cubes
- 3 cups chopped yellow onions
- 2 garlic cloves, minced
- 1 cup dry red wine
- 8 cups beef broth
- 3/4 cup diced tomatoes (drained)
- 1/4 cup crushed tomatoes (canned)
- 2 bay leaves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 4 tablespoons butter (1/2 stick)
- 1/2 cup chopped carrots (1-inch cubes)
- 1/2 cup chopped celery (1-inch cubes)
- 1 cup chopped taro root (1-inch cubes)
- 1 cup chopped daikon (1-inch cubes, Japanese white radish)
- 6 shiitake mushrooms (stemmed, caps sliced)
- 1 tablespoon all-purpose flour
- 1/4 cup chopped fresh Italian parsley
How to Make
-
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).
-
Step 15: Sprinkle stew with parsley and serve.
Nutritional Facts
- 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