Beef & Mushroom Braised Soup

By á-11607

Ingredients

• 1 boneless beef chuck roast (2-3lbs) cut into 1in cubes
• 3/4 tsp salt
• 3/4 tsp pepper
• 1 tbsp olive oil
• 1 lb sliced fresh mushrooms
• 2 medium onions sliced
• 2 garlic cloves, minced
• 1 carton (32 oz.) beef broth
• 1 cup dry red wine or additional beef broth
• 1/2 cup brandy
• 1 Tbsp tomato paste
• 2/3 tsp each: dried parsley flakes, rosemary, sage, thyme, and tarragon
• 3 Tbsp all purpose flour
• 3 Tbsp water
• Hot mashed potatoes

Preparation

Step 1

1. Preheat oven to 325*. Sprinkle beef with salt and pepper. in an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
2. In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.
3. Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until sauce is thickened and beef is tender. Skim fat. Serve with mashed potatoes.