Beef Stew with Mushrooms

By lkoss

Ingredients

• 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
• 2 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 whole Shallots, Minced
• 3 cloves Garlic, Minced
• 8 ounces, weight Cremini Or White Button Mushrooms
• ½ cups Red Wine
• ½ cans Beef Consomme
• Salt And Pepper, to taste
• Pasta - Cooked And Drained
• 2 sprigs Fresh Thyme
• 2 Tablespoons Flour

Details

Servings 1
Adapted from thepioneerwoman.com

Preparation

Step 1

Melt butter with olive oil in heavy pot. Sear meat over high heat in batches.

Let it sit without stirring on the first side for several seconds, then flip the meat over to the other side to get it nice and brown.

Remove beef from pot and set aside.

Add shallots and garlic to the pot. But you might want to remember to turn down the heat first, or things will start to turn black really quick.

Add mushrooms and stir them around for a couple of minutes to coat them with yummy stuff and start the cooking process.

Now pour in about 1/3 to 1/2 cup red wine.

Pour in about half the can of consumme (save the other half in a clean container in the fridge), and add an equal amount of water.

Add beef and juices back to the pot.

Bring it to a rolling boil, adding in some salt and pepper.

Stir to combine.

After about 30 minutes, mix about 2 tablespoons of flour with twice that amount of water and pour it into the pot to thicken the mix a little. Let it cook another ten minutes to thicken.

Bring to a boil, then add back into the mix the browned meat. Reduce heat to low. Add thyme sprigs to pot.

Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving.