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Beef and Portobello Stew
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Helen's Cook Book
1/3 Cup All-purpose flour
1/2 Cup Each salt and dried thyme
1/4 Tsp. Pepper and crushed dried rosemary
1 Lb. Stewing Beef, cut in 1 inch cubes
2 T. Vegetable Oil
1/2 Cup Chopped Leeks (white part only) or onions
1 Clove Garlic, minced
4 Cups Portobello mushrooms, coarsley chopped
2-1/2 Cups Beef Broth
1/2 Cup Dry Red Wine
1 T. Tomato Paste
Salt and Freshly ground pepper
Method:
In a shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour
mixture, reserving any remaining flour mixture to thicken stew.
In a Dutch Oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches.
Return all browned beef to pot. Add leeks, garlic and mushrooms and cook until leeeks are soft, about
five minutes. Gradually stir in broth, scraping up brown bits from the bottom of the pan. Stir in
wine and tomato paste and mix well. Bring to boil then reduce heat, cover and simmer for 1-1/2 hours
or until meat is tender.
To thicken, whisk 2-3 T. cold water to reserved flour mixture until smooth. Gradually whisk into
bubbling stew. Cook and stir until sauce thickens. Season to taste with salt and pepper.
Roll out half a package of defrosted purchased puff pastry to a size that is 1 inch larger than casserole
diameter. Place pastry over stew sealing pastry to edge of casserole. Cut steam vents into pastry.
Bake in 400 degree F oven for 30-35 minutes or until the filling bubbles and pastry is puffed and
golden. (If stew is made ahead and refrigerated, increase baking time by 10 to 15 minutes.
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