Beef and Mushroom Stew Recipe

Ingredients:

• 1 pound beef stew meat, cut into 1 1/2 inch pieces
• Kosher salt, to taste
• Pepper, to taste
• 3 tablespoons vegetable oil, divided use
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste (see Cook's Tips)
• 1 tablespoon soy sauce
• 2 teaspoons Dijon mustard
• 1/2 cup red wine (see Cook's Tips)
• 2 1/2 cups beef broth
• 6 sprigs fresh thyme, leaves removed and chopped (about 1 tablespoon)
• 2 sprigs fresh rosemary, leaves removed and chopped (about 1 1/2 teaspoons)
• 1 bay leaf
• BEURRE MANIÉ: (THICKENER)
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• OPTIONAL:
• 2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 300°F.
2. Pat meat dry with paper towels. Season with salt and pepper, to taste. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil. Working in batches, place meat in pan and sear on all sides. Do not crowd pan. Allow space between pieces so meat doesn't steam. Remove cooked beef to a plate and set aside.
3. In the same pan, add onions. Sprinkle with salt and pepper. Sauté until soft and translucent, about 3 minutes. If the pan becomes dry, drizzle in a bit more oil. Stir in garlic, followed by tomato paste, soy sauce, and mustard. Add wine and stir, scraping bottom and sides of pan. Add broth and bring to simmer.
4. Return seared meat to pan, along with any accumulated juices. Stir in thyme, rosemary, and bay leaf. Cover and place in preheated oven 2 hours, or until beef is tender. During the last hour of braising, sauté mushrooms and make beurre manié (steps 5 and 6).
5. Place a large skillet over medium-high heat. Once hot, add 1 to 2 tablespoons oil and as many mushrooms as will fit in a single layer without crowding pan. Cook undisturbed, 2 to 3 minutes. Toss. Continue to cook about 5 minutes more, stirring occasionally. Allow mushrooms to become deeply golden on all sides. Remove to a platter. Sprinkle with salt and pepper. Set aside. Repeat with remaining mushrooms.
6. To prepare beurre manié, mix softened butter and flour with a spoon (or your hand) to make a smooth dough. Set aside.
7. When beef is tender, transfer from oven to stovetop over medium heat, uncovered. Add half the beurre manié and stir until smooth. Add seared mushrooms. Bring to simmer and cook 1 to 2 minutes, stirring gently. For a thicker sauce, stir in remaining beurre manié and simmer until desired consistency is reached. Taste and adjust seasonings. For added richness, stir in optional cream. Garnish with additional chopped herbs, if desired.
8. Cook's Tips:
9. Tomato paste sold in a tube, rather than a small can, is great for keeping on hand for when only a small amount is needed.
10. If you don't have red wine, you can substitute white wine, Marsala, or brandy.