Beef Stew With Red Wine & Vegetables

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“This recipe hails from Oz (via it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Ciabatta (Italian Slipper Bread) - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.”
2hrs 50mins

Ingredients Nutrition


  1. Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
  2. Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
  3. Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
  4. Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
  5. Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
  6. Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
  7. After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
  8. Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

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