Categories: Entree

Ingredients

• 2 lbs lean beef, cut into 1" cubes
• salt and pepper
• 1/4 c all-purpose flour, divided
• 1 T olive oil
• 4 med potatoes, cut into 1" cubes
• 2 med yellow onions, sliced
• 2 garlic cloves, thinly sliced
• 1 bottle dry red wine
• 2 T tomato paste
• 2 bay leaves
• 2 T unsalted butter, at room temperature
• 10 oz white mushrooms, quartered

Directions

1. Season beef w/salt and pepper. Sprinkle w/2 T flour, and toss to coat evenly

2. Heat oil in a large Dutch oven or pot over medium heat. Brown beef in small batches, about 2 to 3 minutes per side. Remove from pan, and set aside. Add potatoes and onions to the pan; season w/2 tsp each salt and pepper. Cook until onions are translucent, about 10 minutes, stirring occasionally. Stir in garlic, and cook an additional 2 minutes. Return beef to the pot, and add wine plus 1 to 2 c water (enough to cover the beef). Stir in the tomato paste, and add the bay leaves. Bring to a boil. Reduce heat to very low, then simmer, covered, until beef is very tender, about 1 1/2 hrs

3. Combine butter w/the remaining flour, and stir into the stew. Add the mushrooms. Bring to a boil, then reduce to a low simmer. Cook until broth is slightly thickened, about 20 minutes. Ladle into bowls, and serve w/crusty bread

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