Ordinary beef? I don’t think so. This Sumptuous Stew is another deliciously unconventional beef recipe. Time to Re-Think your beef!
Author: Think Beef
- ⅓ cup all-purpose flour
- ½ tsp EACH salt and dried thyme leaves
- ¼ tsp EACH pepper and crushed dried rosemary leaves
- 1 lb (500 g) Stewing Beef Cubes or Boneless Shank, Short Ribs or Simmering Steak (e.g. Blade or Cross Rib, cut into 1-inch cubes
- 2 tbsp olive oil
- ½ cup chopped leeks, onion or shallot
- 1 clove garlic, minced
- 4 cups coarsely chopped Portobello mushrooms (1 inch chunks)
- ½ cup dry red wine
- 2 ½ cups beef broth or stock
- 1 tbsp tomato paste
- Salt and pepper to taste
- Easy Glazed Carrots (recipe follows)
- Pastry Croutons (recipe follows)
- Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken sauce.
- Heat oil over medium heat in deep heavy skillet or sauté pan. Working in batches, brown beef cubes on all sides; remove from pan. Add leeks, garlic and mushrooms to pan; cook, stirring often until vegetables have softened, about 5 minutes. Gradually stir in wine, scraping up brown bits from bottom of pan. Cook until reduced by half. Stir in broth and tomato paste; bring to boil. Add browned beef and reduce heat; cover and simmer for 1½ hours or until meat is tender. Remove meat from pan; keep warm.
- Gradually stir 3 tablespoons cold water into reserved seasoned flour mixture until smooth. Gradually whisk into bubbling sauce. Cook and stir until sauce thickens. Season with salt and pepper; add beef back to pan to coat with sauce. Serve with Easy Glazed Carrots and Pastry Croutons.