Beef Stew with Mushrooms, Shallots and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds boneless beef chuck, cut into 1 1/2-inch pieces |
3 tablespoons all purpose flour |
1 1/2 teaspoons dried thyme |
1/2 teaspoon ground allspice |
1/4 cup olive oil |
1 pound medium-size mushrooms |
1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed |
2 1/2 cups canned beef broth |
18 shallots |
Directions:
1. Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.
2. Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.
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