Beef and Mushroom Stew

Name: Beef and Mushroom Stew
Ingredients: 1 pound beef stew meat (cut into 1 1/2 inch pieces); Salt; Pepper; 3 tablespoons vegetable oil (divided use); 1 large onion (thinly sliced); 2 teaspoons 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; 1 tablespoon fresh thyme (chopped); 1 1/2 teaspoons fresh rosemary (chopped); 1 bay leaf; 1 1/2 pounds assorted mushrooms (cut into large pieces); Beurre Manié (thickener):; 2 tablespoons unsalted butter (at room temperature); 2 tablespoons all-purpose flour; 2 tablespoons heavy whipping cream

Serves 4

Ingredients

1 pound beef stew meat (cut into 1 1/2 inch pieces)
Salt
Pepper
3 tablespoons vegetable oil (divided use)
1 large onion (thinly sliced)
2 teaspoons 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
1 tablespoon fresh thyme (chopped)
1 1/2 teaspoons fresh rosemary (chopped)
1 bay leaf
1 1/2 pounds assorted mushrooms (cut into large pieces)
Beurre Manié (thickener):
2 tablespoons unsalted butter (at room temperature)
2 tablespoons all-purpose flour

Optional Ingredients

2 tablespoons heavy whipping cream

Directions

Preheat oven to 300°F.
Pat-dry meat with paper towels. Season with salt and pepper. Heat a Dutch oven over medium-high heat. Add 1 tablespoons oil. Place meat in pot with space between each piece—brown meat in batches so as not to crowd the pan. Sear on all sides. Remove cooked beef to a plate and set aside. Repeat with remaining beef using additional oil, if needed.
In the same pot, add onions. Sprinkle with salt and pepper. Sauté until soft and translucent, about 3 minutes. If the pot becomes dry, drizzle in a bit more oil. Stir in garlic. Add tomato paste, soy sauce, and mustard. Add wine and stir, scraping bottom and sides of pan. Add broth and bring to a simmer.
Return seared meat to pot, along with any accumulated juices. Stir in thyme, rosemary, and bay leaf. Cover and place in preheated oven for 2 hours, or until beef is tender. During the last hour of braising, sauté mushrooms and make beurre manié (steps 5 and 6).
Place a large skillet over medium-high heat. Once hot, add 1 - 2 tablespoons oil and as many mushrooms as will fit in a single layer without crowding the pan. Cook undisturbed for 2 to 3 minutes. Toss, then 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, and set aside. Repeat with remaining mushrooms.
To prepare the beurre manié, mix softened butter and flour with a spoon (or your hand) to make a smooth dough. Set aside.
When beef is tender, transfer pot from oven to stovetop. Turn heat to medium and carefully uncover pot. Remember, the lid will be hot! Add half the beurre manié and stir until smooth. Add seared mushrooms. Bring to a simmer and cook for 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 (optional), stir in heavy cream. Garnish with additional chopped herbs, if desired.