Product Recipes
Recipe: Beef Stew with Wild Mushrooms
Recipes using Tones Restaurant Black PepperPrice Each: $13.97USD
- 1 cup flour
- 1/4 tsp black pepper
- 1/4 tsp salt
- 8 tbsps butter, divided
- 3 lbs boneless beef chuck, cut into 1 1/2 inch cubes
- 2 cups medium onion diced
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1 can 48oz beef broth
- 1 tbsp dark brown sugar
- 5 cups diced red potatoes (about 1 1/2 lbs)
- 1/2 lb mixed wild mushrooms (portabello, crimini, shitake)
- 1 lb baby carrots, cut in half
- Place flour, salt and pepper in a shallow dish.
- Melt 2 tbsps butter in heavy medium skillet or Dutch oven over medium-high heat.
- Working in batches, coat meat with flour mixture, place in skillet and brown evenly, remove and set aside.
- Add butter as needed while browning.
- After beef is browned, melt 2 tbsps butter in same skillet over medium-high heat.
- Add onions and saute about 4 mins, until transparent.
- Stir in tomato paste, then wine.
- Bring to boil and deglaze skillet, scraping up any browned bits.
- Add broth, sugar and beef with juices.
- Bring to a boil.
- Cover partially, reduce heat and simmer 1 hour.
- Add potatoes and carrots, simmer uncovered 25 mins.
- Add mushrooms and continue simmering 10 mins, until beef and vegetables are tender.
- Season to taste.
