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Old 03-23-2005, 01:24 PM   #1
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Portobello Beef Burgundy Stew

Portobello Beef Burgundy Stew
1 lb. beef top round steak, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon oil
6 oz. portobello mushroom caps, gills and stems removed, cut into 1-inch pieces
2 medium onions, cut into thin wedges
2 cups fresh baby carrots
1 (14-oz.) can beef broth
1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained
1 cup Burgundy or Pinot Noir wine
1/4 teaspoon pepper
3 tablespoons water
1/4 cup all-purpose flour

Heat oven to 325°F. In large bowl, combine beef and 2 tablespoons flour; toss to coat evenly. Heat oil in Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1/4 cup flour; mix well. Cover.

Bake at 325°F. for 1 1/4 to 1 1/2 hours or until beef is fork-tender. Meanwhile, in small bowl, combine water and 1/4 cup flour; beat with wire whisk until smooth. Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover. Return to oven; bake an additional 30 minutes or until sauce has thickened.


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Old 03-23-2005, 02:39 PM   #2
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yummm, now we're talking mish. how can you go wrong with beef, wine, and mushrooms? i think i would serve this with buttered egg noodles...

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Old 03-23-2005, 02:46 PM   #3
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BT, throw a little parsley into those buttered noodles & pile up my plate. Thanx
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Old 03-24-2005, 06:30 AM   #4
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OH yeah.................
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