Name

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Beef Stew with Shiitake Mushrooms and Baby Vegetables

Category

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Stews

Recipe

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all purpose flour 6 tablespoons butter 3 pounds trimmed boneless beef chuck cut into 1 1/2-inch cubes 2 large onions chopped 1/4 cup tomato paste 3 cups dry red wine 2 cans beef broth (14 1/2-ounce) 1 tablespoon dark brown sugar 1 1/2 pounds baby red-skinned potatoes quartered 30 baby carrots trimmed 12 ounces baby pattypan squash halved (12 to 14) 1 pound fresh shiitake mushrooms stemmed caps thickly sliced 3 tablespoons chopped fresh marjoram or 1 tablespoon dried Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons bu tter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour. add to pot and brown on all sides. Using slotted spoon, tran sfer to plate. Melt 2 tablespoons butter in same pot over medium-high heat. Add onions. saute until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil , scraping up any browned bits. Add broth and sugar, then beef and any accumul ated juices . Bring to boil. Reduce heat, cover partially and simmer 1 1/2 ho urs. Add potatoes and carrots. simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash. simmer until almost tender, about 10 mi nutes. Add mushrooms and 3 tablespoons marjoram. simmer until mushrooms are te nder, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirrin g occasionally.)