Beef and Portobello Stew

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Beef and Portobello Stew

Serve this versatile beef stew recipe in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.

Ingredients

⅓ cup (75 mL) all-purpose flour½ tsp (2 mL) salt½ tsp (2 mL) dried thyme¼ tsp (1 mL) pepper¼ tsp (1 mL) crushed dried rosemary1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes2 tbsp (30 mL) vegetable oil or butter½ cup (125 mL) leeks (white part only), shallots or onions, chopped1 clove garlic, minced4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks)2 ½ cup (625 mL) beef broth or stock½ cup (125 mL) dry red wine1 tbsp (15 mL) tomato pastesalt and pepper to taste

Directions

In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.

In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.

To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

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