Beef and Mushroom Stew

By á-830

Ingredients

• 1/4 cup flour
• 1/2 tsp ground black pepper
• 4 pounds boneless beef chuck or round, cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 2 medium onions, chopped
• 1 head garlic, cloves separated and peeled
• 1 cup dry red wine
• 1 (13 3/4 to 14 1/2 oz) can beef broth
• 1 (0.9 oz) envelope onion mushroom soup mix
• 1 pound assorted small fresh mushrooms, such as button, cremini and shiitake
• 8 oz baby carrots
• 8 oz sugar snap peas

Details

Cooking time 120mins

Preparation

Step 1

Combine flour and pepper. Lightly coat beef with flour mixture. Set aside.

Heat 1 tbsp oil in a large Dutch oven over medium heat. Brown beef in four batches, adding 1 tbsp oil with each new batch. With a slotted spoon, transfer each batch to a large bowl after it has been browned.

Add onions and garlic cloves to Dutch oven; cook and stir over medium heat for 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix.

Return beef to Dutch oven; add mushrooms. Bring to a boil. Reduce heat; cover tightly and simmer 45 minutes.

Add carrots; continue to simmer, covered, for 30 minutes or until beef is fork tender. Add peas. Simmer for 5 minutes.