Beef With Mushrooms
- Ready In:
- 4hrs
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs beef stew meat, cut into 1 1/2 inch cubes
- 2 teaspoons salt
- 1⁄2 cup all-purpose flour, about
- 1 1⁄2 cups water
- 6 carrots, peeled and cut into 1-inch chunks
- 1 lb fresh mushrooms (whole or quartered)
- 4 dried morels, crushed (optional)
- 10 small whole onions, peeled (or frozen baby onions, thawed)
- 1⁄2 cup chopped fresh parsley, plus extra for garnish
directions
- Preheat oven to 500°; line a heavy baking sheet with heavy foil; coat with cooking spray.
- Pat the meat chunks dry with paper towels.
- Combine the salt and flour in a plastic zip-lock bag; add the meat chunks and shake until coated with flour; then shake off the excess.
- Arrange the meat chunks in a single layer on the baking sheet with a little space in between so they brown properly.
- Bake for 20 minutes until browned; decrease heat to 350°.
- Remove the beef from the oven and transfer to a heavy 3-quart Dutch oven.
- Pour a small amount of water into the pan and, with a rubber spatula, stir to scrape up the browned bits.
- Pick up the edges of the foil and carefully pour over the beef.
- Add the remaining water, carrots, fresh mushrooms, dried morels, onions, and 1/2 cup chopped parsley to the pot.
- Cover tightly and bake for 2 1/2 to 3 hours, until the meat is very tender (Check every hour or so, may need to add more water).
- Remove from the oven and sprinkle with parsley before serving.
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